Dried Cherry Butter Recipe

Think you can only make fruit butter from fresh fruit? Think again!

By
Lucy Baker
Lucy Baker
Lucy Baker is a food writer, publisher, and author of two cookbooks: The Boozy Baker: 75 Recipes for Spirited Sweets and Edible DIY: Simple, Giftable Recipes to Savor and Share. In addition to her columns on Serious Eats, she has written for The Journal News, Westchester Magazine, and her blog, Turnip the Oven.
Learn about Serious Eats' Editorial Process
Updated Aug. 30, 2018
20120304-195254-preserved-cherry-butter-primary.jpg

Why It Works

  • Using dried cherries allows you to create a flavorful preserve, even when the fruit isn't in season.
  • Fruit butter can be enjoyed right away and stored in the fridge, or canned in sterilized jars in a hot water bath.

Dried cherries are one of my favorite dried fruits. Plump, tart, and sweet, they have a concentrated cherry flavor that packs a serious punch. When incorporated into cookies or granola, they really pop—much more than common raisins or dried cranberries. Here, dried cherries shine in a silky fruit butter sweetened with honey and spiced with cinnamon. This butter would be delicious on cornbread or sourdough toast, or used as a filling for chocolate sandwich cookies.

While this type of butter can be made from other dried fruits, I picked dried cherries because they are one of my favorites, and because in the last few days of winter I'm craving anything that hints at the warmer months ahead.

The method is quick and simple: Simmer the dried fruit in water and lemon juice until it's plump. Puree the mixture, add honey and cinnamon, and bring to a boil again. For longer storage, ladle the butter into hot, sterilized jars and process them in a hot water bath. Otherwise, stash them in the fridge for up to a month.

March 2012

Featured Video

Recipe Facts

1

(1)

Active: 30 mins
Total: 60 mins
Serves: 24 servings
Makes: 3 half-pint jars

Rate & Comment

Ingredients

  • 2 1/2 cups dried cherries

  • 2 tablespoons freshly grated lemon zest

  • 1/2 cup freshly squeezed lemon juice (from about 3 to 4 large lemons)

  • 2/3 cup honey

  • 1/4 teaspoon cinnamon

  • 1 tablespoon No Sugar Needed Fruit Pectin

Directions

  1. Combine cherries, lemon zest, lemon juice, and 2 cups of water in a heavy-bottomed, medium saucepan and bring to a boil over medium-high heat. Reduce heat, cover, and simmer until the cherries are tender, about 15 minutes.

  2. Transfer cherry mixture and cooking liquid to a blender and purée until smooth. Return mixture to saucepan and add honey, cinnamon, and pectin. Return mixture to a boil and cook at a rapid boil for 1 minute.

  3. Remove saucepan from heat. Let cool and store in the refrigerator for up to a month, or ladle cherry butter into hot, sterilized jars and process in a hot water bath for 10 minutes.

Special Equipment

Blender

Make Ahead and Storage

Store in the refrigerator for up to a month. Alternatively, ladle cherry butter into hot, sterilized jars and process in a hot water bath for 10 minutes.

Nutrition Facts (per serving)
103 Calories
0g Fat
26g Carbs
0g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 24
Amount per serving
Calories 103
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 7mg 0%
Total Carbohydrate 26g 10%
Dietary Fiber 1g 3%
Total Sugars 21g
Protein 0g
Vitamin C 12mg 59%
Calcium 11mg 1%
Iron 0mg 2%
Potassium 101mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

More Serious Eats Recipes