Cherry Chambord Butter Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: May 11, 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.
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Cooking Level: Intermediate

Home Town: Clarkston, Michigan, USA
Living In: South Bend, Indiana, USA

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Reviewed: Jul. 6, 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!
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Cooking Level: Expert

Home Town: Northfield, Minnesota, USA
Living In: Rochester, Minnesota, USA
Reviewed: 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.
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Cooking Level: Intermediate

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Reviewed: Nov. 27, 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.
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Cooking Level: Intermediate

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Reviewed: 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.
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Cooking Level: Expert

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Reviewed: Jul. 1, 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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Cooking Level: Professional

Home Town: Fergus Falls, Minnesota, USA
Living In: Santa Cruz, California, USA


 
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