Berry Butter

1 cup fresh berries (strawberries, raspberries, blueberries)
3 Tbsp light corn syrup
1 cup butter, softened

Puree berries in food processor. Press through strainer to remove seeds (raspberries) or skins (blueberries). Set aside. In small bowl, beat butter until light and fluffy. Add berry puree and syrup to butter. Beat at medium speed until fluffy. Cover; store in refrigerator. Bring to room temperature 30 minutes before serving. Great with warm breads, scones, or nut breads.