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Raspberry Butter

List of Ingredients




1 (10-oz.) pkg. frozen red raspberries, thawed
1 tbl. cornstarch
1 tsp. lemon peel, finely chopped
1 lb. butter, softened
1/4 cup confectioners' sugar, sifted


Recipe



Combine undrained raspberries and cornstarch in a small saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more.
Sieve (strain) berries and discard seeds. Stir in lemon peel; cover with clear plastic wrap and cool to room temperature.
Beat butter with an electric mixer in a large mixing bowl until fluffy. Beat in confectioners' sugar. Gradually beat in raspberry mixture.
Place in container, cover, and store in refrigerator up to 1 month. Let stand at room temperature for 30 minutes before serving.
Yield: 2 cups