*  Exported from  MasterCook  *

                          Dried Cherry Butter

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Spread

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                       -Dottie Cross TMPJ72B
  2       c            Dried pitted cherries (6 oz.
  2                    Red Delicous 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
calories   per tablespoon, 0 grams fat, 1 mg sodium, 0 mg cholesterol.
Source: Eating   Well Magazine - Nov/Dec, 1992 Reformatted by: CYGNUS,
HCPM52C
By [email protected] (Lynn A Montroy) on Apr 15, 1997


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