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Raspberry-Plum Butter

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CATEGORY CUISINE TAG YIELD
Fruits Indian 1 Servings

INGREDIENTS

1 c Fresh red raspberries
1 c Fresh wild plums, or canned purple plums, pitted
1 c Water or apple juice (or favorite fruit juice)
1/2 c Honey
1/4 c Fresh lemon juice

INSTRUCTIONS

makes 2-1/2 cups
Tart-sweet fruit butters are delightful no-fat replacements for
con-ventional dairy products and borrow from the ancient time-honored
practices of using and appreciating wild resources. This version was
inspired by wild raspberries I collected on the Muckleshoot Indian
Reservation in Washington state before heading to Glacier National Park.
Blackberries, close cousins of the raspberry, can also be used in this
recipe.
These two recipes are from "Enduring Harvests," by E. Barrie Kavasch,
published by The Globe Pequot Press, 1995, 320 pages, $14.95 (paper). To
order, call 1-800-243-0495 or visit them at http://www.globe-pequot.com/
Combine all ingredients in a medium saucepan over medium heat. Cook,
stirring to blend well, for 15 minutes, mashing fruits with the back of the
spoon. Cool slightly and puree in a blender or food processor. Serve hot or
cold, spooned over individual plum cakes or in a generous bowl beside them.
Posted to Recipe Page 24 November 96
Date: Sun, 24 Nov 1996 03:54:20 +0500
From: Gourmet Connection <capco@norwich.net>

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