Sugar-Free Cherry Butter

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.