Preserved: Dried Cherry Butter

Lucy Baker

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.

Last week I wrote about Dried Apricot Butter, which was so delicious that I couldn't wait to try the same method with other dried fruits. I picked dried cherries because they are one of my favorites, and because in these 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.

This cherry butter would be delicious on cornbread or sourdough toast, or used as a filling for chocolate sandwich cookies.

About the Author: Lucy Baker is a food writer and the author of The Boozy Baker: 75 Recipes for Spirited Sweets. She is currently at work on a second book about homemade food gifts. She lives in Brooklyn with her husband and dachshund.