Blackberry butter

Blackberry butter

By
From
Real Food by Mike
Makes
250 g
Photographer
Alan Benson

Ingredients

Quantity Ingredient
125g blackberries
1 tablespoon raw panela sugar
125g butter

Method

  1. Combine the berries and sugar in a bowl and leave for an hour or two (or preferably overnight) to bleed. The next day, strain the syrup and set aside. Beat the butter until light and creamy using a wooden spoon, then gradually beat in the syrup until it’s absorbed and you have a purple butter. Beat in the whole fruit to combine. It can be as rough or as refined as you like – I rather like the ripples of syrup and chunks of berry, rather than a smooth purple butter. It’s entirely up to you as it will still taste the same. Use it straight away while it’s soft, or roll the butter into a cylinder in plastic wrap, label well and store in the freezer.
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