Velvety apricots + sweet cherries + Grand Marnier = tongue bliss!

Sadly, today’s recipe uses the last of the fantastic cherries I received from the Washington State Fruit Commission. Once again, I have enjoyed creating new ways to use delicious sweet cherries – grown practically in my back yard!

Spirited Apricot-Cherry Butter is one of my favorites, and one that I make year after year. As you can see, I like to use the tiny, quarter-pint jars for specialty spreads. These jars are the perfect size to gift co-workers, your hairdresser, the babysitter, the kids’ teachers, and shut-ins.

You can find the original recipe here. For this year’s batch though I used more cherries and fewer apricots, thus the color difference. Use any combination you like, they will all taste great. Here I used 2 cups of cherries and 13 small apricots. If you don’t usually have Grand Marnier in the house, purchase one of the little sample bottles. It is exactly the right amount.

Full disclosure: This recipe was made with cherries I received from the Washington State Fruit Commission.

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