Raspberry Butter

 

By Jokrishner Arrellano  . and Chef Paul Heerlein

 

2#        Soft butter

10 oz.      Raspberry puree

1 T.       Sugar or honey to taste

1 cup     Tree tomato sauce         

 

Mix together. Pipe into rossets. Freeze on steel pan.  Bag up to 20 pieces in quart Ziplocs.