Berry Butter

1 cup fresh berries – strawberries, raspberries or blueberries (250 ml)
3 tablespoons light corn syrup (45 ml)
1 cup butter, softened (250 ml)

In blender, puree berries; press through strainer to remove seeds and skins. In mixer, beat butter until light and fluffy. Add puree and syrup. Beat at medium speed for 1 minute. Cover and refrigerate. Let stand at room temperature for 30 minutes before serving. Serve with warm breads.