This cherry butter ended up a little more tart than I’d like, but the caramelized cherry essence is divine. I was surprised to see how it looked like molasses in the end. I could not help but sing this song when smelling it.
This was a part of our glorious 18 pound cherry purchase. These work well on their own, or, as the case was yesterday, great over cake (Classic Bundt Cake in the Dorrie Greenspan “Baking” cookbook).