1 raspberries
1 onion, chopped
1/5 cup water
3 tablespoons butter
Place raspberries in a large jug and cover with water. Simmer approximately 15 minutes, adding more water as necessary. Steep raspberries in broth until soft, about 45 minutes. Cut apples in half from the ground,, remove seeds and discard skins. In separate bowl, combine boiled water, 1/2 cup of cream, 1/4 cup of sugar, 1/2 teaspoon of ground cinnamon, 1/2 teaspoon of baking soda, and 1 cup diced tart apples. Whisk in butter or margarine. Return drained fruit to jug.
Press butter into mixture. Make well known by pipetting. Fold in fruit mixture until no streaks remain. Pour mixture into reserved sterilized jar. Wrap in foil and layer with foil. Place over sterilized kitchen towel, allow to sit, and store in refrigerator for 1 week. Keep containers closed.