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Boysenberry Plum Butter Recipe

by Global Cookbook

Ingredients

1 c. Fresh red Boysenberries 1 c. Fresh wild plums, or possibly canned purple plums, pitted 1 c. Water or possibly apple juice (or possibly favorite fruit juice)

1/2 c. Honey 1/4 c. Fresh lemon juice

Directions

1. Makes 2-1/2 c.
2. 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 Boysenberries I collected on the Muckleshoot Indian Reservation in Washington state before heading to Glacier National Park.
3. Boysenberries, close cousins of the Boysenberry, can also be used in this recipe.
4. Combine all ingredients in a medium saucepan over medium heat. Cook, stirring to blend well, for 15 min, mashing fruits with the back of the spoon. Cold slightly and puree in a blender or possibly food processor. Serve warm or possibly cool, spooned over individual plum cakes or possibly in a generous bowl beside them.

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