Cherry Butter
2 qt Pitted cherries
1 c Water
1 c Crushed pineapple
2 tb Lemon juice
4 c Sugar
Combine all ingredients. Cook slowly, stirring frequently, until thick
Dried Cherry Butter
2 c Dried pitted cherries
(6 oz. 2 Red Delicious 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
The greatest power is often simple patience.
- E. Joseph Cossman