Sugar-Free Cherry Butter
Recipe: #22848
February 11, 2016
Categories: 5 Ingredients Or Less, Christmas, Fat Free, Gluten-Free Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Sugar-Free, Vegetarian, Sugar Substitute, more
"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 is 32 servings
Ingredients
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 by Step Method
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
- A blender or preferrably an immersion blender.
- A potato masher.
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