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Cherry Chambord Butter

Rated as 4.57 out of 5 Stars
0

"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

2 h 15 m servings 86
Original recipe yields 32 servings

Directions

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  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.

Nutrition Facts


Per Serving: 86 calories; 5.3 8.8 0.6 15 44 Full nutrition

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Reviews

Read all reviews 6
  1. 7 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 wa...

Most helpful critical review

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. Al...

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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 wa...

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 orang...

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 ...

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 hin...

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. Al...

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.