Monday, December 29, 2008

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.

No comments:

Post a Comment