ugh. uggggggh. That’s how I’m feeling after a weekend of destroying my liver in the city of Chicago. I had the best time hanging out with old friends, their spouses, children, friends and families. I wish we could all live in San Diego together forever, but a yearly visit in Chicago isn’t too terrible either. Thanks to all for making the time for us. You guys are the coolest!
Today’s post is a short one as I can barely muster the brain power to type. If you have never tried cherry butter (I hadn’t until I made this) you are totally missing out. Bump it up to the top of your “must try” list while cherries are still in season, and be prepared to fall in love.
Sweet Cherry Butter recipe from Andrea Meyers
immersion blender or jar blender
2 (8-ounce) freezer jars with lids
1 pound fresh sweet cherries, stemmed and pitted
1/2 teaspoon lemon juice
1/2 cup granulated cane sugar
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1. Pour the pitted cherries into the sauce pan and add the lemon juice. Bring to a boil, then reduce heat and simmer about 5 minutes. The cherries should be very soft and mashable.
2. Mash the cherries with the potato masher to break the skins, then blend with the immersion blender until the mixture is smooth. (Or blend the cherries in a blender until very smooth.)
3. Return the pureed cherries to the sauce pan and add the sugar and cinnamon. Bring to a boil, then reduce the heat to low and simmer uncovered until the mixture is thick, about 25 minutes, stirring frequently.
4. Remove from heat and stir in the vanilla extract.
5. Cool completely and divide between the two freezer jars. Store jars in the refrigerator or freezer. Will keep for up to 3 weeks in the refrigerator and 3 to 4 months in the freezer.
Just for fun, please enjoy this photo of the other adorable twins in my life. Marla and Kiki made Sunday so hilarious and enjoyable. Nothing is cuter than sister BFF’s who love to dance!