Dried Cherry Butter Recipe
Dried cherries are one of my favorite dried fruits. Plump, tart, and sweet, they have a concentrated cherry flavor that packs a serious punch. 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 use it as a filling for chocolate sandwich cookies.
Read more: Preserved: Dried Cherry Butter
- Yield:Makes 3 cups, or 3 half-pint jars
- Active time: 30 minutes
- Total time:1 hour
- Rated:
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 puree until smooth. Return mixture to the saucepan and add honey, cinnamon, and pectin. Return mixture to a boil and cook at a rapid boil for one minute.
-
3.
Remove saucepan from heat. Ladle cherry butter into hot, sterilized jars and process in a hot water bath for 10 minutes.
This Recipe Appears In
Preserved: Dried Cherry ButterThis post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.
Comments
Hello Eater!
Want to comment? Sign In or Register
ADD A COMMENT
PREVIEW YOUR COMMENT