Sugar-Free Cherry Butter

32
Servings
10m
Prep Time
30-45m
Cook Time
40m
Ready In


"Got the basic recipe from another website, but used Splenda instead of sugar to make it sugar-free. And it's really good. My husband didn't taste any difference. Prep time does not include stemming and pitting the cherries."

Original recipe yields 32 servings
OK

Nutritional

  • Serving Size: 1 (28.9 g)
  • Calories 15.6
  • Total Fat - 0 g
  • Saturated Fat - 0 g
  • Cholesterol - 0 mg
  • Sodium - 0.3 mg
  • Total Carbohydrate - 4.1 g
  • Dietary Fiber - 0.4 g
  • Sugars - 3.1 g
  • Protein - 0 g
  • Calcium - 1.1 mg
  • Iron - 0.1 mg
  • Vitamin C - 12.2 mg
  • Thiamin - 0 mg

Step 1

Place cherries and lemon juice in a 3 quart saucepan. Bring to a boil. Then reduce heat to a simmer and cook 5 minutes, or until cherry skins are soft. Mash with a potato masher to break the skins down. Then either use an immersion blender to puree or put into a blender to puree. If using a regular blender, be careful to only pulse, as the mixture is hot and will expand easily. Return cherries to pan.

Step 2

Then add Splenda and cinnamon and stir to mix in. Simmer on medium-low, stirring occasionally until it's thickened and most of the liquid is reduced down.

Step 3

Remove from heat and add vanilla and stir in.

Step 4

Pour into clean pint jar with a lid. Let sit on countertop until it cools down somewhat before putting it in the refrigerator, so the jar doesn't crack from the temperature difference.

Step 5

Delicious on toast, biscuits or used to baste a pork roast.

Tips & Variations


  • A blender or preferrably an immersion blender.
  • A potato masher.

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