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Cherry-Chambord Butter

8 tablespoons (1 stick butter)
1 package (8 ounces) cream cheese
2 tablespoons Chambord or other raspberry liqueur
1/3 cup confectioners' sugar
1 small jar (5 ounces) good cherry preserves

Process the butter, cream cheese, liqueur, and confectioners' sugar in the food processor with the steel knife to blend well. Stir in the preserves by hand. Chill well before serving. Keeps well for several weeks in a closed jar.

Shirley Corriher

Thursday, May 06, 1999

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