Lavender Infused Blueberry Strawberry Wine Butter

So you have a lot of berries in your fridge and you don’t know what to do with them…. I WISH I had that problem. Berries don’t seem to last very long in our fridge since Vaughan and I eat them like candy. I suppose in the Paleo world, berries are our candy. Good for us, low in sugar, high in antioxidants and oh so tasty, I eat them until I can’t get no more. And berry season will be closing their doors soon, so take full advantage while you can.

I love to make fruit butters. For most, the term fruit butter conjures up images of blending fruit and butter to make an incredible spread. Well.. not quite. Fruit butter doesn’t actually have any butter in it at all. It is called that because it is somewhat spreadable. The difference between fruit butter and jam or jelly is fruit butter doesn’t contain any gelling agent (like pectin) and minimal added sugar. It is a process where the whole fruit, usually skin and all is cooked down then blended (and sometimes strained) to make a thick, sweet, spread. You can make fruit butter out of any fruit. It becomes fun when you start blending flavors together.

Don’t have lavender? That’s ok. This recipe is still fantastic without it. It just adds an extra depth to the flavor. And I know most of you are asking what lavender tastes like. Surprisingly flavor is just as much about what we taste as what we smell. I’ve read that if you can’t smell at all, an apple and an onion would taste the same… Hmmm. I’ll just trust what I read, not looking into taking a bite out of apples any time soon. So lavender I guess tastes like, well, like it smells.  Too complicated for me to wrap my head around. All I know is that I LOVE infusing food with lavender.

The tricky part about this recipe is timing the cooking of it. I like to start it first thing in the morning, come home for lunch and turn up the heat and then it’s done after work.

The Good Stuff:

  • 2 tablespoons lavender
  • 2 pints blueberries
  • 2 quarts of strawberries
  • 1/3 cup red wine
  • loose leaf tea bag or some other infuser.
  • Crock Pot!

The How To:

  • Wash your fruit well. I like to rinse my blueberries in their containers then toss them on a towel.
  • Pick all of the stems out of your blueberries and cut the tops off the strawberries.
  • Quickly pulse them in a food processor to chop them up. If you don’t have a food processor you can do this by hand.
  • Place your fruit in the crock pot.
  • Place your lavender in the tea bag and sit it in the crock pot ensuring it is covered.
  • Place a lid on your crock pot and cook on low for 6 hours. This will vary based on your crock pot. You are looking for your fruit to completely break down. It will be pretty watery at this point.
  • Pull the lid off and taste.
  • simmer on high for another 4 hours. You want the steam to release so your fruit can cook down. Also at this point, add the wine.
  • Let cool and store chilled. If your berries seem a little chunkier than you prefer, toss the mixture in a blender or food processor and process until smooth.

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