Fruit Butter

This recipe makes a slightly tart fruit butter that is a wonderful complement to toast, pancakes or muffins. If you want a sweeter butter, replace the cranberries with golden raisins.


  • 1 C (152 g) dried cherries
  • 1 C (152 g) dried cranberries
  • ½ C (96 g) sugar
  • ¾ C (177 ml) water
  • 1 Tbsp (15 ml) lemon juice
  • ½ C (118 ml) orange juice


Combine all ingredients in a medium saucepan and bring to a boil over high heat. Reduce heat; simmer 15 minutes. Transfer to a food processor; blend until mostly smooth (mixture will be thick). Cool to room temperature, place in an airtight container and refrigerate; lasts up to 10 days.

  • Prep time: 5 minutes.
  • Cook time: 15 minutes.
  • Makes 12 servings.

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