Cherry-Chambord Butter by Shirley Corriher

Yield: 1 1/2 cups

• 1/2 cup unsalted butter
• 8 ozs cream cheese
• 2 TBL raspberry liqueur, such as Chambord
• 1/3 cup confectioners' sugar
• 4 TBL goo-quality cherry preserves

Place butter, cream cheese, liqueur, and confectioners' sugar in the work bowl of a food processor, fitted with the steel blade. Process to blend well. Stir in preserves by hand.

Refrigerate for 1 hour before serving. Butter keeps well in refrigerator for several weeks in a closed jar.