Bourbon cherry butter with orange

MAKES 16 SERVINGS

½ cup dried cherries or cherry-flavored sweetened dried cranberries

¼ cup bourbon

1 cup (2 sticks) salted butter, room temperature

2 tablespoon orange zest, freshly grated

2 tablespoons confectioners' sugar or to taste

1 tablespoon orange bitters or angostura bitters or additional bourbon, optional

In a small bowl, soak cherries or cherry-flavored cranberries in bourbon, stirring occasionally, until bourbon is almost absorbed (2 to 12 hours). To speed process, lightly heat cherries or cranberries in bourbon, but cool completely before adding to butter.

Place butter in medium mixing bowl and with an electric mixer (fitted with a paddle) or wooden spoon, beat until light and fluffy. Scrape down sides. Add soaked cherries or cranberries, orange zest, sugar and, if desired, bitters or additional bourbon; beat to incorporate, scraping sides of bowl with rubber spatula as needed.

Scrape into a small bowl, serving crock or butter mold and cover tightly; or shape into a long roll in grease-proof paper (plastic, wax or parchment) for storing and slicing as needed.

Serving tip: Use with pork, ham, duck or turkey; bake inside acorn squash; or toss with carrots, beets or sweet potatoes. Use as spread on bread, rolls, muffins, bagels, French toast, pancakes or waffles.

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Nutrition facts per serving: 125 calories, 11 g fat, 7 g saturated fat, 30 mg cholesterol, 4 g carbohydrates, 0 g protein, 95 mg sodium, 0 g fiber