Cheery Butter
Ingredients
Directions
Prepare the cherries
Boil the cherries until soft.
Rub the cherries through a colander to remove skins and pits.
Cook the butter
Add 2 pints of sugar to the cherry pulp.
Boil slowly, stirring often, until thick.
Store
Can or store in tightly covered jars.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Cherries
- Provide the fruit pulp that forms the body and flavor of the butter.
- Sugar
- Sweetens the butter and, as it thickens with heat, helps it set into a spreadable texture.
The step that matters
Boil slowly, stirring often, until thick. Sugar and fruit pulp can scorch on the bottom of the pan if left unattended. Frequent stirring and gentle heat keep the mixture from burning while water evaporates and it concentrates into a thick spread.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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