At The Savory Pantry, we've been talking for several weeks now about making compound butter for the blog. There are SO MANY ingredients in our store that we could potentially add to butter, so where to begin? For Easter, we thought a fruity version would complement nearly any type of bread that is served and will add a pop of color to the table. The compound butter can be made ahead, rolled into logs, and chilled in the refrigerator until time to reveal at your Easter Celebration.
Sour Cherry Compound Butter
- 2 sticks unsalted butter, at room temperature
- 2-4 tbsp. of American Spoon Sour Cherry Preserves
- parchment paper & twine for wrapping and storing
Bringing your butter up to room temperature will take anywhere from 1-2 hours. Do not microwave the butter to soften it! Using a fork, mash the sticks of butter into a smooth paste. Add the preserves and blend until fully incorporated. Spoon the butter mixture into a log shape on a piece of parchment paper. Form the log by folding one end of the parchment over the log and tightening with a straight edge as shown. Tie the ends with twine and refrigerate until serving.
