In my next experiment, I used dried wild blueberries.
I prepared a hazelnut butter in the Champion juicer,
mixed it with the blueberries, and ran it through the
meat grinder twice. The result was deeply colored,
and had a bright blueberry flavor. I liked it better
than the apricot experiment.

It was still very stiff, as compared to pure hazelnut
butter which is a liquid (like a thick milkshake).
In my apricot experiment, I used a 1:1 mixture
of hazelnuts to fruit. In this experiment, I used
2:1 (more nuts than blueberries). I think I'll
go 3:1 in the next experiment. I'd like to get
a spreadable consistency, without losing the
strong fruit flavor.

I'd still like to get a finer grain than the meat grinder
can provide. I don't believe a blender of any
kind can handle the stiff consistency of my present
mixtures. I'm thinking maybe the device used in
Japan to prepare a sort of paste from cooked rice.
It is like a wooden sledgehammer, which is used
to beat rice in something like a wooden mortar.

Does anyone know what that's called, or where
I can buy one?