Ingredients
- 2 c. Dry pitted cherries (6 ounce
- 2 x Red Delicous apples, cored Peeled and minced
- 4 c. Brewed orange pekoe tea
- 1/3 c. Packed brown sugar
- 1 Tbsp. Almond liqueur -- such as Amaretto di Saronno
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Dried Cherry Butter
Servings: 1
Directions
- 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 min or possibly till the cherries are plump and the apples are very soft. With a slotted spoon, transfer the fruit to a food processor or possibly blender and process till smooth. (Don't throw away 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 min, or possibly till thick and pasty. Let cold. (The butter can be stored, covered, in the refrigerator for up to 2 weeks or possibly in the freezer for up to 6 months.)
- Makes about 2-1/2 c.. Eating Well Magazine/1992,
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