So, you doodled around this weekend, and now those berries that were so beautiful last week are over-ripe! How about preserving them with a savory twist that will last for several weeks. This is my twist on a recipe from Mary Jane Loper, Master Food Preserver, UC Extension Service. Her version uses strawberries — which would also be yummy!

Raspberry Mustard

½ cup dry mustard

2 tablespoons water

2 cups pureed raspberries, seeded if you prefer

1 cup vinegar (white wine or cider)

½ cup minced onion

½ cup sugar

¼ cup flour

½ teaspoon turmeric

2 tablespoons minced sweet sage (or pineapple sage)

Sift mustard and combine with water, let set.

Combine the remaining ingredients in a sauce pan and bring to a boil. Lower heat and simmer for 2 minutes.

Whisk, not stir ¼ cup of the hot mixture into the mustard. Repeat a ¼ cup at a time until well blended.

Cool and keep mustard in the fridge. This yummy spread will last for about 3 weeks.