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Dried Cherry Butter
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Spread
Amount Measure Ingredient -- Preparation Method
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-Dottie Cross TMPJ72B
2 c Dried pitted cherries (6 oz.
2 Red Delicous apples -- cored,
-peeled and chopped
4 c Brewed orange pekoe tea
1/3 c Packed brown sugar
1 tb Almond liqueur -- such as
-Amaretto di Saronno
Combine cherries, apples and tea in a heavy saucepan. Bring to a
boil, then reduce heat to low and simmer gently, uncovered, for 20 to 25
minutes or until the cherries are plump and the apples are very soft.
With a slotted spoon, transfer the fruit to a food processor or blender
and process until smooth. (Do not discard cooking liquid in saucepan.)
Return the puree to the saucepan and stir in brown sugar and almond
liqueur. Bring to a boil, reduce heat to low and simmer, stirring often,
for about 1 hour and 20 minutes, or until thick and pasty. Let cool.
(The butter can be stored, covered, in the refrigerator for up to 2 weeks
or in the freezer for up to 6 months.) Makes about 2-1/2 cups. 36
calories per tablespoon, 0 grams fat, 1 mg sodium, 0 mg cholesterol.
Source: Eating Well Magazine - Nov/Dec, 1992 Reformatted by: CYGNUS,
HCPM52C
By novmom@juno.com (Lynn A Montroy) on Apr 15, 1997
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