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
EQUIPMENT
3-quart saucepan
potato masher
immersion blender or jar blender
2 (8-ounce) freezer jars with lids
INGREDIENTS
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!
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Felicia says
That looks absolutely delicious! I’ve never even heard of cherry butter before. It doesn’t look too difficult to make either. Hmm…I think it’s off to the store with me later today!
betsy says
SUPER easy! You’re gonna love it
Meggan says
I am obsessed with cherries! I have to make this ASAP! Thanks:)
Katherine @ eggton says
Man, I can’t wait to try this! I absolutely love cherry anything. One of my friends made peach butter a few weeks ago and I started eating it first on biscuits, then on ice cream (I bet this stuff would be AMAZING on ice cream), and now it’s all gone. I need more fruit butters in my life!
betsy says
You will die. I ate one whole jar in a weekend! Sooooooo addicting!
linda says
Just made this recipe and it’s just wonderful…I have to make another batch tomorrow so it will take me through the winter. It’s a keeper! Thank you!
betsy says
You’re welcome! So easy right?
Tish says
How can it come to a boil with only a half teaspoon of liquid??
betsy says
The cherries release their juice as they break down
Mona says
Can I can instead of freeze
betsy says
definitely!