Velvety apricots + sweet cherries + Grand Marnier = tongue bliss!
I used the last of a beautiful batch of sweet cherries in this year’s recipe, and the result is a spirited apricot-cherry butter that I keep coming back to season after season. The combination of ripe apricots and sweet cherries creates a smooth, slightly tangy spread with a warm, boozy note from the Grand Marnier. It’s a small-batch delight that works equally well on morning toast, as a filling for pastries, or as a thoughtful homemade gift.
This particular batch leaned a bit more toward cherries than apricots, which produced a darker color than some versions. For reference, I used about 2 cups of cherries and 13 small apricots. If you prefer a brighter apricot flavor, simply increase the apricot proportion; if you want a deeper cherry tone and flavor, add more cherries. Both approaches make a delicious butter—this recipe is forgiving and adapts well to what you have on hand.
I like to jar this spread in small quarter-pint jars for a few reasons. First, the size is perfect for gifting: it’s a generous taste without being overwhelming, and it travels well. Small jars are also ideal for trying different flavor variations—add more or less liqueur, adjust the fruit ratio, or experiment with spices like cardamom or a pinch of cinnamon. These jars are convenient for sharing with co-workers, neighbors, teachers, or anyone who appreciates handmade preserves.
Grand Marnier or another orange liqueur provides a subtle citrus lift and depth that pairs naturally with apricot and cherry. If you don’t keep a full bottle at home, the small sample-size bottles are handy and provide just the right amount for a single batch. You can omit the liqueur if you prefer a non-alcoholic version; replace it with a splash of fresh orange juice for brightness, keeping in mind the flavor profile will be slightly different.
When making fruit butters, choose ripe, flavorful fruit for the best results. Remove pits from cherries and halve or quarter apricots if needed for even cooking. Cook slowly until the fruit breaks down and the mixture reaches a spreadable, concentrated consistency. Depending on your preferred texture, you can leave a bit of fruit body for a rustic butter or process it until completely smooth for a silky finish. Taste and adjust sweetness near the end of cooking. If you reduce sugars too early, you may concentrate acidity—so balance by tasting and sweetening incrementally.
Small-batch preserves like this apricot-cherry butter store well in the refrigerator for several weeks and can be frozen for longer-term storage. If you prefer shelf-stable jars, follow proper canning procedures and processing times for your altitude and jar size. Label jars with the date and contents so recipients know when they were made. Gift presentation is easy: tie a ribbon around the lid, add a small handwritten note with serving ideas, and you have a charming homemade present.
Serving ideas: spread it on toast or scones, swirl into plain yogurt, fold into whipped cream for a quick dessert topping, or use it as a glaze for roasted fruit or pork. It also makes a lovely filling for thumbprint cookies, tartlets, or layered cakes. A little goes a long way, and the fruit-forward character complements both sweet and savory pairings.
Full disclosure: This recipe was made with cherries I received from the Washington State Fruit Commission.