How to Make Honey Raspberry Butter

The traditional accompaniments for sopapilla are honey butter or raspberry jam. Here is a lovely combination of the 2 toppings for this dessert.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• ½ lb unsalted butter
• ¼ lb fresh raspberries
• ¼ cup clover honey
• ¼ cup filtered water
• Wax paper or parchment paper
• Medium bowl
• Above ingredients
• Whisk

1. Let the butter soften at room temperature for 2 to 3 hours until it is soft to the touch.

2. Wash the raspberries well.

3. Pour the water into a medium-sized sauce pan. Bring the water to a boil over medium-high heat.

4. Add the raspberries and honey to the boiling water and stir the mixture until the honey has completely transfused into the water. Let the mixture cook until the raspberries start to break apart and release their juice.

5. Cook the raspberries, stirring occasionally, for approximately 5 minutes at medium-high heat. Once all of the raspberries have dissolved into juice and seeds, take the sauce pan off the heat.

6. Strain the raspberry juice through a fine-mesh strainer, reserving the juice. Discard the leftover seeds and pulp. You should have at least ½ cup of honeyed raspberry juice.

7. Taste the raspberry juice and add more honey to your taste.

8. Put the softened butter into a medium-sized bowl.

9. Mix the butter well with a whisk until it is nicely whipped and soft.

10. Add the honey raspberry juice to the bowl and quickly whisk the liquids into the butter.

11. Taste the butter and adjust the amounts of the raspberry juice and honey to you preferences. The honey and raspberry flavors should be fairly strong since, when the butter is used, the flavors will be slightly diminished by flavoring whatever dish you pair with it.

12. Roll out a large square of parchment paper and spoon out the butter mixture into an oblong shape.

13. Using the parchment paper, try to get the butter to form a long roll approximately 1-inch in diameter. This is so that you can cut off even amounts of butter later.

14. Wrap the butter roll with the parchment paper.

15. Refrigerate the compound butter for at least 2 hours to let the butter set.

16. When you are using this butter, cut off a tablespoon or two to flavor your dish.

Tips & Warnings

• Don’t soften the butter by microwaving it. The butter needs to still be solid when you add the other ingredients to retain the right consistency.
• When whisking the juice and honey into the butter, the mixing may take a lot of whisking to make the liquids and fats incorporate, but if it’s whisked fast enough, the ingredients will eventually combine.
• You can also use a stand mixer to make the compound butter and it will take less time than mixing by hand.
• When making compound butters, the flavors should be fairly strong because the flavor of the butter will not come through completely when they are served with other foods, such as fish, bread and vegetables.
• You can store compound butters for up to 3 months frozen, if they are well wrapped.

Who Can Help Sponsored

• How to Lose 30+lbs Guaranteed. Try it Free.