Cherry Berry Butter Recipes

BUTTERY CHERRY BERRY SKILLET CRISP

Steps:

• 1. Preheat the oven to 350 degrees F.2. Add the butter to a 10-12 inch skillet set over medium heat. Allow the butter to brown until it smells toasted and is a deep golden brown, about 3-4 minutes. Stir often. Remove from the heat and add the cherries, berries, cornstarch, brown sugar, and vanilla. Gently toss to combine, it does not need to be perfect.3. To make the topping, combine the oats, flour, brown sugar, cinnamon, cardamon, and salt in a medium-size mixing bowl. Add the butter and use your hands to work the butter into the dry ingredients until everything is moist and clumps together. Sprinkle the topping over the fruit. 4. Transfer to the oven and bake for 40-45 minutes or until the top is golden and bubbling. Remove from the oven and let cool slightly. Serve warm or at room temperature with vanilla ice cream! Enjoy!

BERRY BUTTER

Steps:

• In a food processor, blend all ingredients except butter until berries are pureed; add butter and process until thoroughly mixed with berries.
• Place berry butter in a pastry bag with a star tip; pipe rosettes onto pan lined with waxed or parchment paper; refrigerate until butter sets; serve on cracked ice.

CHERRY-BERRY COULIS

Steps:

• Combine frozen fruit, sugar, and salt in a saucepan over medium heat. Stir to combine, and heat until fruit is thawed and just warmed through, about 5 minutes. Do not boil.
• Transfer to the bowl of a small food processor. Blend until smooth, 15 to 20 seconds.
• Strain mixture using a fine-mesh strainer, pressing solids with the back of a spoon. Stir lemon juice into the coulis and serve.

CHERRY BERRY CRISP

Steps:

• Preheat oven to 375°.
• Combine first 6 ingredients in a medium bowl; spoon into an 11 x 7-inch baking dish.
• Lightly spoon flour into a dry measuring cup, and level with a knife. flour, brown sugar, oats, and cinnamon, and cut in the butter with a pastry blender or in food processor until the mixture resembles coarse meal. Sprinkle over the blueberry mixture.
• Bake for 30 minutes or until bubbly. Top each serving with 1/4 cup frozen yogurt.

CHERRY BERRY BLAST SMOOTHIE

Steps:

• Combine strawberries, yogurt, almond milk, and frozen cherries in a blender; add ice. Blend until smooth, about 1 minute.

CHERRY BERRY PIE

Steps:

• Drain cherries and raspberries; reserve 1-1/4 cups juice and set fruit aside. In a saucepan, combine sugar and cornstarch; gradually stir in juice. Cook and stir over medium heat until the mixture begins to boil. Cook and stir 2 minutes longer. Remove from the heat; stir in butter, extract and food coloring. Gently fold in fruit. Cool slightly. Pour filling into pie crust and top with a lattice crust. Bake at 375° for 45 minutes or until bubbly.

CHERRY-BERRY FRUIT PIE

Steps:

• In a large bowl, combine the first eight ingredients., Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Fill with fruit mixture and dot with butter. Make a lattice crust with remaining pastry. Trim, seal and flute edges. Beat egg and water; brush over lattice top., Bake at 400° for 45-55 minutes or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 20 minutes to prevent overbrowning if necessary. Cool on a wire rack.

CHERRY BERRY BUTTER

Steps:

• Place cherries and blueberries in a large pot and cook over low heat until soft, adding small amounts of water if necessary, to prevent scorching.
• Let fruit cool.
• Puree fruit in a blender or food processor or using an immersion blender.
• Measure puree.
• Return puree to pot - you should have about 6 cups of puree. Add sugar.
• Cook over medium-low heat, stirring often until mixture has thickened.
• Ladle into hot, clean jars leaving about ¼ inch head space. Top with the two-piece lids and rings, and process in a water bath for 10 minutes.