Black tupelo whipped honey butter

A beautiful, honey-sweetened whipped butter topping made from the fruit of black tupelo (Nyssa sylvatica).

Course spread, topping

Cuisine American

Keyword (Nyssa sylvatica), black tupelo fruit, black tupelo recipe

Prep Time 15

Cook Time 20

Servings

Author Aaron von Frank

3/4 cup or 1 1/2 sticks unsalted organic grass-fed butter, softened to room temperature (Or use salted butter and just don’t add any additional salt)
1/4 cup concentrated tupelo juice cooled to room temperature (Made from about 1 1/2 cups or 8 ounces of black tupelo fruit measured whole with stems removed.)
4 tbsp or 1/4 cup quality local honey
2 tbsp water
pinch of salt, or to taste (If using unsalted butter)

Put de-stemmed tupelo fruit into small saucepan. Use a muddler or similar kitchen tool to smash the berries. Add a couple tablespoons of water to add additional liquid in order to allow for a longer cook time without reducing liquid too much or too fast.
Cook over medium heat for 15-20 minutes, stirring occasionally. Strain out fruit skins and pits, then let juice cool to room temperature.
Once juice has cooled, whip butter on high in electric mixer for three minutes. Slowly add tupelo juice and whip for another 3 minutes. Add honey and salt to taste and whip for another 2-3 minutes.
Serve immediately at room temperature as a soft spread or store covered in fridge for up to 2-3 weeks. When serving fridge-stored spread, ideally allow it to sit out and come to room temp to soften before using.