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Raspberry Maple Butter

Enjoy this burst of flavor on scones, croissants, bagels, french toast, pancakes and muffins.

We love the gorgeous pink color of this fruity spread.

  1. 1/2 cup (125 mL) butter, softened
  2. 1/4 cup (60 mL) fresh raspberries
  3. 3 tbsp (45 mL) raspberry jam
  4. 1 tbsp (15 mL) maple syrup
  1. In a bowl, add butter, raspberries, jam and maple syrup. Using a fork, mash until well combined and a few chunks of raspberry remain. If you prefer a smoother texture, combine ingredients in a food processor and process until smooth.
  2. Transfer to an air-tight container and refrigerate until ready to use. Store any leftovers in the refrigerator for up to 4 days.
  3. Makes 1 cup (250 mL)
  1. Divide butter into smaller portions and freeze for up to 2 months.
The Best of Bridge

This recipe is available in the book Best of Bridge Everyday Celebrations.