Small Batch Spirited Apricot Cherry Butter Recipes

CHERRY BERRY BUTTER

Steps:

• Place cherries and blueberries in a large pot and cook over low heat until soft, adding small amounts of water if necessary, to prevent scorching.
• Let fruit cool.
• Puree fruit in a blender or food processor or using an immersion blender.
• Measure puree.
• Return puree to pot - you should have about 6 cups of puree. Add sugar.
• Cook over medium-low heat, stirring often until mixture has thickened.
• Ladle into hot, clean jars leaving about ¼ inch head space. Top with the two-piece lids and rings, and process in a water bath for 10 minutes.

CROCKPOT APRICOT BUTTER

Steps:

• 1. Wash, peel, pit fruit. Puree in small batches using blender or food processor. Pour pureed apricots into crock pot as you work. Add sugar to fruit. Add spices and lemon juice. Mix well. Cover and cook on High for 8 to 10 hours. Remove cover about half way through cooking. Stir occasionally. Store in refrigerator, can, or freeze.
• 2. IF CANNING: Fill hot, sterilized jars to 1/4 inch headspace; remove air bubbles, wipe rims, affix lids and process for 10 minutes in a boiling water bath. IF FREEZING: Pour into sterilized cans or boxes, leaving 1/4-inch headspace and freeze. TO USE: Use in any recipe that calls for apple butter. Great on warm biscuits, fresh home made bread, and breakfast toast!

CHERRY MOSTARDA

Steps:

• Combine all ingredients except cherries in a small saucepan.
• Bring to a boil. Add cherries, reduce heat to medium, and cook until cherries are soft and the syrup has slightly thickened, about 15 minutes.
• Pour into ½ pint jars. Mostarda will keep in the refrigerator for up to 3 months or the freezer for up to a year.

SWEET CHERRY ALMOND BUTTER

Steps:

• Place pitted cherries in a large pot and cook over low heat until soft, adding small amounts of water if necessary to prevent scorching.
• Puree cooked cherries in a blender or food processor or using an immersion blender.
• Measure puree.
• Return puree to pot - you should have about 6 cups of puree. Add sugar.
• Cook over medium-low heat, stirring often until mixture has thickened. Add almond extract, stirring to evenly distribute.
• Ladle into hot, clean jars leaving about ¼ inch head space. Top with the two-piece lids and rings, and process in a water bath for 10 minutes.

SMALL BATCH SPIRITED APRICOT-CHERRY BUTTER

Steps:

• Chop the apricots.
• Place in a large pot with the cherries and cook over low heat until soft, adding small amounts of water if necessary to prevent scorching.
• Puree fruit in a blender or food processor or using an immersion blender.
• Measure puree.
• Return puree to pot - you should have about 4 ½ cups of puree. Add sugar and Grand Marnier.
• Cook over medium-low heat, stirring often until mixture has thickened.
• Ladle into hot, clean jars leaving about ¼ inch head space. Top with the two-piece lids and rings, and process in a water bath for 10 minutes.