Ingredients Jump to Instructions ↓

  1. 1/2 cup dried cherries*

  2. 1/4 cup bourbon

  3. 1 cup (2 sticks) salted butter, room temperature

  4. 2 tablespoons orange zest, freshly grated

  5. 2 tablespoons confectioners' sugar, or to taste Optional:

  6. 1 tablespoon orange or angostura bitters or additional bourbon

Instructions Jump to Ingredients ↑

  1. 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.


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