**Irresistible 4-Ingredient Cherry Butter Recipe**

Oh, cherry butter—this glorious, ruby-red spread has been my secret weapon for turning ordinary breakfasts into something magical since I was a kid. My grandma used to slather it on warm biscuits straight from the oven, and that first sweet-tart bite? Absolute heaven. Unlike regular jam, cherry butter is luxuriously smooth, with a rich depth that comes from slowly simmering fresh cherries until they practically melt into velvet. It’s incredible on toast, yes, but wait until you swirl it into yogurt or dollop it over vanilla ice cream. Trust me, once you taste it, you’ll want to put it on everything.

Why You’ll Love This Cherry Butter Recipe

This cherry butter recipe is pure magic—here’s why:

• Easy as pie (actually, easier!): Just simmer, stir, and blend—no fancy skills needed.
• Bursting with flavor: Fresh cherries cook down into a sweet-tart spread that’s way more exciting than store-bought jam.
• Versatile superstar: Swipe it on toast, swirl it into oatmeal, or even glaze a cake—it elevates everything.
• Real fruit goodness: No mystery ingredients here, just juicy cherries and pantry staples.

Seriously, once you taste homemade cherry butter, there’s no going back.

Ingredients for Cherry Butter

Here’s what you’ll need to make this luscious cherry butter—measurements matter here, folks! My grandma always said, “Good ingredients make good butter,” and she wasn’t wrong:

• 4 cups fresh cherries, pitted – Look for plump, ripe ones (none of those sad, mushy ones at the bottom of the basket)
• 1 cup granulated sugar – This balances the cherries’ natural tartness perfectly
• 1 tbsp lemon juice – Just a splash brightens all the flavors
• 1/2 tsp vanilla extract – The secret background note that makes it special
• 1/4 tsp salt – Trust me, this tiny bit makes the cherries taste even more cherry-like

That’s it! Just five simple ingredients for something that tastes like pure luxury. Now let’s get cooking!

Equipment You’ll Need

You don’t need much—just grab these trusty kitchen staples:

• A heavy-bottomed saucepan (so nothing burns while you stir)
• Immersion blender or food processor (for that silky-smooth texture)
• Wooden spoon (my go-to for stirring—no scratches on the pan!)
• Airtight jar (to stash your cherry butter like the treasure it is)

That’s it! Now let’s make some magic.

How to Make Cherry Butter

Okay, let’s dive into the fun part—turning those juicy cherries into silky-smooth butter! This process is simple but requires a little patience (and a lot of stirring). Here’s exactly how I do it:

Step 1: Prep the Cherries

First things first—don’t skip the pitting! I learned the hard way when I bit into a “finished” batch and crunched on a hidden pit (ouch). Rinse your cherries under cool water, then pit them one by one. My favorite trick? Use a sturdy straw or a cherry pitter—it’s faster than wrestling with a knife. You’ll end up with stained fingers, but that’s just proof you’re doing it right!

Step 2: Cook the Mixture

Now, toss those gorgeous pitted cherries into your saucepan with the sugar and lemon juice. Crank the heat to medium and let the magic begin. Stir every few minutes at first, then more frequently as it bubbles. You’ll know it’s working when your kitchen smells like a cherry orchard! This part takes about 20–25 minutes—the mixture should coat the back of a spoon thickly. Don’t walk away too long, or you’ll risk scorching. (Yes, I’ve made that mistake too.)

Step 3: Blend and Cool

Once your cherry mixture is thick and jammy, take it off the heat and stir in the vanilla and salt. Now, grab your immersion blender (or carefully transfer to a food processor) and blitz until it’s velvety smooth. Let it cool completely before jarring—this keeps the texture perfect and prevents condensation. Pro tip: Resist the urge to taste it straight from the blender (hot fruit burns are no joke!).

Tips for Perfect Cherry Butter

After making countless batches (and yes, a few disasters), here are my can’t-live-without tips:

• Cherries matter most – Use ripe, fragrant ones! Underripe cherries taste bland, while overripe ones turn mushy.
• Taste as you go – Add sugar gradually if your cherries are extra tart—I sometimes use just 3/4 cup for sweeter varieties.
• Low and slow wins – Medium heat prevents burning but still develops deep flavor. Stir like it’s your job during the last 10 minutes!
• Blend hot – It smoothes easier right off the heat versus cooled. Just mind those splatters!

Follow these, and you’ll get that dreamy, spreadable texture every time.

Cherry Butter Variations

Want to mix things up? Try these easy twists:

• Almond extract instead of vanilla—just 1/4 tsp gives it a marzipan-like magic
• A pinch of cinnamon for cozy warmth (my winter go-to!)
• Swap half the cherries with raspberries for a tangy twist

Play around—that’s the joy of homemade!

Serving Suggestions for Cherry Butter

Oh, the possibilities! I slather this cherry butter on warm biscuits straight from the oven (divine), swirl it into morning yogurt, or drizzle it over pancakes. My guilty pleasure? A spoonful straight from the jar—no judgment!

Storing and Freezing Cherry Butter

Here’s the good news—this cherry butter keeps beautifully! Pour it into clean, airtight jars (I like mason jars with a good seal) and stash it in the fridge for up to 2 weeks. For longer storage, freeze it in small containers—it’ll stay perfect for 3 months. Just thaw overnight in the fridge before using. Pro tip: If freezing, leave a little headspace in the jar—cherry butter expands slightly as it freezes!

Cherry Butter Nutrition

Here’s the scoop on what’s in that delicious spoonful! Per tablespoon, cherry butter packs about 45 calories with 10g of natural fruit sugars. Remember—these numbers can vary slightly depending on your cherries’ sweetness and how much sugar you use. But hey, when something tastes this good and is made from real fruit, I say savor every bite!

Frequently Asked Questions

Can I use frozen cherries instead of fresh?
Absolutely! Just thaw them first and drain any excess liquid. Frozen cherries work great when fresh ones aren’t in season—I’ve done this many winter mornings when craving that cherry butter magic.

How long does homemade cherry butter last?
In the fridge, it stays perfect for about 2 weeks in an airtight jar. If you’re like me and make big batches, freezing is your friend—it keeps for 3 months! Just thaw overnight in the fridge before using.

My cherry butter turned out too thin—can I fix it?
No worries! Simmer it for another 5-10 minutes to thicken. If it’s still runny after cooling, a quick blend with 1 tbsp of chia seeds helps thicken it up beautifully.

Can I reduce the sugar?
You bet! Start with 3/4 cup and taste as you go—some cherry varieties are sweeter than others. Just remember sugar helps with preservation, so if cutting back, plan to use it within a week or freeze it.

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