Sour Cherry Butter Recipes

SOUR CHERRY BUTTER

Steps:

• Combine the pureed cherries, juice and honey in a slow cooker.
• Cook on high, leaving the lid off, until the butter is thick. Stir occasionally. It should mound on a spoon. The time it takes for this will depend on the water content of the cherries and heat of the slow cooker.
• Alternatively, combine everything in a large stock pot and simmer on the stove, stirring almost constantly until thick. This will likely be faster but the constant stirring to avoid scorching is more hands-on.
• Get water bath canner, jars, lids, and rings ready.
• Pour the cherry mixture into jars leaving 1/2" headspace. Wipe rims. Place lids and rings.
• Process in half pints for 15 minutes (adjusting for elevation).
• Alternatively, freeze the jars.

PEANUT BUTTER AND SOUR CHERRY CHEESECAKE RECIPE

Steps:

• Grease a 20cm (8-inch) springform tin and line with baking parchment.
• Put the dried sour cherries into a small saucepan with the sugar, vanilla, and 1 tablespoon of water. If you are using kirsch, add this now. Bring to the boil and leave to simmer for 4-5 minutes. The cherries should soften and absorb some of the liquid. Set the pan to one side to cool.
• To make the biscuit base, blitz the digestive biscuits and peanuts in a food processor until they resemble very fine crumbs. Pour the melted butter into the crumbs and blitz again until all the biscuit crumbs are coated in butter. Alternatively, finely chop the peanuts and place into a plastic bag with the biscuits, use a rolling pin to crush them to a fine powder, then put into a bowl and stir in the butter. Tip the crumbs into the base of the prepared tin, then press them down firmly with the back of a teaspoon to make sure they stick together, then chill for at least 30 minutes.
• In a large bowl, whisk together the cream cheese, caster sugar and egg yolks until smooth. Stir in the cream until you get a thick but not stiff consistency.
• Soak the gelatin leaves in cold water and allow to soften completely. This will take around five minutes. Melt the smooth peanut butter in the microwave in a medium bowl for about 30 seconds until it is even smoother. Squeeze the gelatin leaves to remove any excess water, then stir into the warm peanut butter until completely dissolved.
• Spoon a few tablespoons of the cream cheese mixture into the peanut butter and mix well, before pouring all of the peanut butter mixture into the remaining cream cheese and stirring until completely smooth.
• Drain the cherries then add half to the cream cheese mixture and stir in. Spread onto the prepared biscuit base and use a spatula to smooth the top. Leave to set in the refrigerator, preferably overnight, but for at least four hours.
• When the cheesecake feels firm enough to hold a layer of chocolate (usually after around two hours of chilling), make the chocolate topping. Place the chocolate, golden syrup and cream into a small bowl. Microwave on high for around one minute, removing from the microwave and stirring well every 15 seconds, until the mixture is smooth and no lumps of chocolate remain. Pour over the cheesecake, tilting the tin until the whole top is covered. Decorate with the remaining sour cherries and peanuts. Chill for two hours before serving.

SOUR CHERRY VANILLA BUTTER

Steps:

• 1. Start with a large bucket of pitted sour cherries.
• 2. Fill crockpot with cherries and enough water to almost cover cherries. Cook overnight for 8 hours. Leave the lid tipped to let steam out.
• 3. Cooked down cherries the next day. That are ready to be blended.
• 4. Use a hand emersion blender on the cherries. Now, add your sugar, spices and vanilla bean.
• 5. Split your vanilla bean and remove the seeds. Place the seeds and the bean down into the blended cherries.
• 6. Cook for another several hours stirring ever so often till the butter becomes a thick consistency. When ready ladle into hot jars and seal.
• 7. Now, give them a hot water bath for 15 minutes.
• 8. Place on counter and let cool overnight. Next day, check seals and tighten. Place your labels on jars and store.
• 9. June 17th, 2014 --- I must share that I used this sour cherry vanilla butter in this recipe I am posting https://www.justapinch.com/recipes/dessert/cookies/apple-butter-bars.html and it was fabulous! I will be making them again & again. I didn't have any apple butter but remembered my cherry butter so I used it instead. It was a perfect match.