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Cherry Maple Butter

Recipe by Tad Lombardo

Tad came up with this recipe to slather on to toasted Hot Cross Buns. It can be frozen, or it will keep for 4 to 5 days in the refrigerator.

  • 200g unsalted butter
  • 50g dried cherries
  • 75g dried apricots
  • Pinch ground cinnamon
  • 3 tbsp pure maple syrup
  1. Cut the butter into small pieces and put into a large bowl. Chop the cherries and apricots into small pieces.
  2. Combine dried fruit and cinnamon with the butter. Beat with an electric mixer on low speed and drizzle in the maple syrup.
  3. Continue until you get a slightly darkened mixture. Don’t add too much maple syrup at once or the mixture can curdle.
  4. Scrape the mixture onto a piece of parchment baking paper.
  5. Shape into a short thick roll. Using a bamboo sushi mat will make this step easier.
  6. Roll up the baking paper around it, twisting the ends to enclose.
  7. Chill your cherry maple butter for at least 4 hours before using.

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