Cranberry and Pumpkin butter are normally on the menu for the holidays, but I’m changing it up this year with CHERRY! I love the Ruby bits of Cherry with bright green flecks of mint. Try all 3 variations: sweet, spicy, & savory!
2 sticks of salted butter
1 8oz cream cheese
1 cup of Morello Cherry Preserves
3 sprigs of mint
For sweet add:
1 tsp vanilla extract
1 tsp almond extract
1 1/2 cups of powdered sugar
*****For spicy & Savory version: add 1 seeded minced jalapeño and omit vanilla & almond extract & powdered sugar.
Add a Pinch of salt
Soften butter & cream cheese. Blend together until creamy. Add in Cherry Preserves, almond & vanilla extract. Mince mint and stir in. Lastly, add in powder sugar. Blend until lumps are gone. Refrigerate until serving.