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This butter combines all the elements of
the classic Old Fashioned cocktail and consequently finds a cozy
place in the holiday kitchen and on the holiday table. Use it
with pork, ham, duck and turkey or try it baked inside an acorn
squash or tossed with carrots, beets and sweet potatoes. It’s
also wonderful as a spread on bread, rolls or muffins.
Bourbon Cherry Butter
with Orange
- 1/2 cup dried cherries*
1/4 cup bourbon
1 cup (2 sticks) salted butter, room temperature
2 tablespoons orange zest, freshly grated
2 tablespoons confectioners’ sugar, or to taste
-
- Optional: 1 tablespoon orange or angostura
bitters or additional bourbon
- In a small bowl, soak the cherries in
bourbon, stirring occasionally, until bourbon is almost absorbed.
This will take 2 to 12 hours. (To speed the process, lightly
heat the cherries in bourbon, but cool completely before adding
to butter.)
- Place the butter in a medium mixing bowl
and with an electric mixer (fitted with the paddle) or wooden
spoon, beat until light and fluffy. Scrape down the sides.
- Add the soaked cherries, zest, sugar and
bitters or additional bourbon (if using) and beat to incorporate,
scraping sides of the bowl with a rubber spatula as needed.
- Scrape into a small bowl, serving crock
or butter mold and cover tightly; or shape into a long roll in
grease-proof paper (plastic, wax or parchment) for storing and
slicing as needed.
Makes about 1 3/4 cups.
*Dried cherries can be ordered online or
found in the bulk department of fine grocers or health food stores.
You may also substitute the more readily available cherry-flavored
sweetened dried cranberries.
Recipe and photograph provided courtesy
of Wisconsin Milk Marketing Board, Inc.
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