This year when my family picked 10 lbs. of blueberries, I used the last several cups to make some blueberry syrup with the juice and some blueberry butter with the pulp. I am a total fan of using every last bit of something so it was a perfect recipe for me. And it got me thinking of other berries that I could do something similar with. Well sour cherries were on my list for the upcoming week so I decided that I would give that a try. But then I had a little thought of combining sour cherries with chai flavors. I could almost taste it. I adapted a recipe from the Ball Complete Book of Home Preserving for blueberry syrup and blueberry butter with a chai recipe from a blog called Art & Lemons. I have to say that I really like this combination of flavors. The first thing you taste is the chai and then the cherry follows with it's natural tartness. My husband thinks it would be great around Christmas time, which works for me since that's probably about when I'll crack that jar open. If you like chai you will like this butter.
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