Nothing says summer like a handful of fresh blackberries. As the season comes to a close, we find ourselves savoring every little bit of summer flavor we have left. Blackberry butter is so easy to make. Mix up a combination of fresh blackberries and blackberry preserves for a delicious spread. I love eating blackberry butter on fresh buttermilk waffles and crunchy baguette.
1/2 c. butter
1 tbsp. blackberry preserves
1 tbsp. fresh blackberries, mashed
For the compound butter: Place butter in a medium mixing bowl. Mash blackberries with a fork. Mix fresh blackberries and blackberry preserves into the butter.
Pack the butter into a ramekin or shape into a log using plastic wrap. Let the butter chill in the refrigerator for approximately 30 minutes prior to serving.
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The other afternoon, I was lucky enough to get up close and personal with one of my favorite local chefs, Luke Venner. I got a chance to hang out behind the scenes, whip up some bomb butter and chat all things Churncraft.
A few weeks ago, a jury of 39 design experts from around the world met in Germany to judge more than 5’500 product innovations from 54 countries. After careful evaluation, the jury paid tribute to Churncraft’s design with the coveted Red Dot distinction. The Churncraft butter churn will be exhibited at the Red Dot Design Museum in Essen, Germany, along with the other winners.