Fruit Butter (Viking River)

1 C (152 g) dried cherries

1 C (152 g) dried cranberries

½ C (96 g) sugar

¾ C (177 ml) water

1 T (15 ml) lemon juice

½ C (118 ml) orange juice

Combine all ingredients in a medium saucepan and bring to a boil over high heat. Reduce heat; simmer 15 minutes.

Transfer to a food processor; blend until mostly smooth (mixture will be thick).

Cool to room temperature, place in an airtight container and refrigerate; lasts up to 10 days.