Apple Cherry Butter
Yield: 2 quarts of butter
  • 3 pounds Golden Delicious apples, peeled, cored and roughly chopped
  • 2 pounds sweet cherries, pitted and halved
  • 4 cups unfiltered apple juice
  • ¾ cup sugar
  • 2 teaspoons cinnamon
  • ¼ teaspoon cloves
  1. Place the chopped apples, halved cherries, and apple juice in a large dutch oven. Bring to a low boil over medium-high heat and cook for 20-30 minutes, until apples are soft.
  2. Remove from heat and, using an immersion blender, blend until smooth. (If using a conventional blender or food processor, allow to cool slightly before blending - and always be careful when blending hot foods!)
  3. Return to heat. Add the sugar, cinnamon, and cloves. Bring to a simmer and cook, uncovered, until reduced and thickened. Mixture will reduce by between ¼ and ⅓. As the mixture thickens, it may start to splatter quite a bit, so you may need to cover, but make sure to leave at least ½-inch opening to allow steam to escape. This whole process will probably take about 1 hour.
  4. Allow the butter to cool, then jar and store in the refrigerator.
Recipe by Stephie Cooks at