Cherry Chambord Butter Recipe - Allrecipes.com
Cherry Chambord Butter Recipe
  • READY IN hrs

Cherry Chambord Butter

Recipe by  

"This is a very nice spread for toast, poundcakes, bagels, or breads. It is great to give as a gift."

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Ingredients Edit and Save

Original recipe makes 32 servings Change Servings
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  • PREP

    15 mins
  • READY IN

    2 hrs 15 mins

Directions

  1. In a food processor with a steel blade, blend the butter, cream cheese, Chambord and confectioners' sugar.
  2. Stir in, by hand, the orange zest and cherry preserves. Chill and store in refrigerator for up to 3 weeks.
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Reviews More Reviews

Most Helpful Positive Review
Sep 15, 2008

I made two batches for Mothers Day to go on Waffles. I made one batch exactly as the recipe states. The second, I replaced the Chambord with vanilla and the Cherry preserves with peach. It was great! And as my family loves peach it was a bigger hit than the original.

 
Most Helpful Critical Review
May 17, 2010

This was too sweet for my taste! However, I do plan to play with the recipe a bit until I get it *just right*. For me, I think that will mean less cherry preserves and less powdered sugar. Also maybe regular cream cheese instead of the reduced fat version. I would like less sweetness and more of a butter consistency. When I made this, hubby compared the texture to yogurt, and I agreed.

 

7 Ratings

Jul 06, 2007

I made this at Christmas time and gave it away as gifts in little vintage-type jelly jars. It looked beautiful and I received many compliments on it. I also made little loaves of cranberry orange nut bread to accompany it. Thank you for a wonderful recipe!

 
Jan 28, 2007

Elegant and gracious. Pretty pink color. Nice fruity flavor, with the spreading consistency of a thick yogurt. Put this together last night to have this morning with some crumpets I made from a recipe that a dear lady was kind enough to share, coffee with frothed milk in china mugs, pleasing company, and the below-freezing weather was forgotten.

 
Nov 30, 2009

This has absolutely fabulous flavor--a nice sweet and tart flavor. Be sure to use really good preserves. My only complaint was that it did become a bit grainy as it set, although it didn't hinder the flavor. It stays very soft; it would have been nice to have been able to mold it into a round in order to freeze it. It does make an awful lot, so it can be cut in half with plenty to go around.

 
Jul 01, 2012

This was REALLY good. Not TOO sweet because I hald back a little on the sugar. We had it on Baked French Toast. I did this recipe as a part of the Western Region's Faceless Frenzy July 2012.

 

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Nutrition

  • Calories
  • 86 kcal
  • 4%
  • Carbohydrates
  • 8.8 g
  • 3%
  • Cholesterol
  • 15 mg
  • 5%
  • Fat
  • 5.3 g
  • 8%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 0.6 g
  • 1%
  • Sodium
  • 44 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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