BRANDIED CHERRY SAUCE
Cherries and brandy are a perfect mix of flavors for a sauce that complements a variety of meats.
Provided by Lynne Webb
Categories Condiments
Time 35m
Number Of Ingredients 9
Steps:
- Drain and chop the cherries, reserving about 1/3 cup of the liquid. Melt the butter in a skillet over medium heat. Add the shallots and sauté until soft and golden. Add the orange juice, lemon juice, water and cinnamon and cook for about 1 minute.
- Reduce the heat to medium low and stir in the cherries. Cook for about 2 minutes. Stir in the brandy and the reserved cherry liquid. Continue to simmer until the mixture is reduced and thickened, about 10 to 15 minutes.
- Serve warm.
BRANDIED CHERRY SAUCE
Make and share this Brandied Cherry Sauce recipe from Food.com.
Provided by dicentra
Categories Sauces
Time 15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Mix sugar, cornstarch and allspice in a medium skillet.
- Stir in cherries, water, brandy, and lemon juice.
- Stir over medium heat until mixture boils and thickens; boil 1 minute, stirring constantly.
- Serve warm.
Nutrition Facts : Calories 33.5, Fat 0.1, Sodium 0.7, Carbohydrate 7.3, Fiber 0.5, Sugar 6.4, Protein 0.2
HANGER STEAK WITH BRANDIED CHERRIES
Steps:
- For the marinade: Combine the soy sauce, soy oil, balsamic vinegar, mirin, black peppercorns, sugar and salt in a blender and blend well. Mix with the garlic, thyme and rosemary.
- Pour the marinade over the steaks and refrigerate for at least 6 hours.
- For the cherry sauce: Gently saute the shallots in half the butter in a heavy-bottomed pot until soft and translucent. Add the mustard and cook for one minute. Hold the pan away from the flame, add the brandy, and then return to the flame to ignite and flambe the shallots. When the flame dies down, add the cherries with their rehydrating liquid and the veal stock. Bring to a boil and simmer for 10 minutes, and then stir in the remaining butter. Finish with the tarragon and lots of freshly cracked pepper.
- Heat a cast-iron skillet over medium-high heat and add some oil. Pat the steaks dry with a paper towel and sprinkle with salt and pepper. Saute until nicely browned all around, about 7 minutes for medium rare. Remove and let rest for at least 2 minutes on a paper towel. Place the steaks on a large plate and ladle the sauce directly on top. Serve immediately.
QUICK CHERRY SAUCE
Frozen pitted cherries make this luscious sauce a snap to make. Try substituting frozen raspberries if you prefer.
Provided by Katie Webster
Categories Healthy Cherry Recipes
Time 15m
Number Of Ingredients 5
Steps:
- Bring cherries, sugar and 2/3 cup water to a boil in a medium saucepan over medium-high heat, stirring often. Stir 1/4 cup water and cornstarch in a small bowl until smooth and stir into the boiling cherry mixture. Return to a boil, stirring constantly; cook until thickened, about 1 minute. Remove from heat and stir in lemon juice.
Nutrition Facts : Calories 35.6 calories, Carbohydrate 9 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.2 g, Sodium 0.6 mg, Sugar 7.8 g
PORK CHOPS WITH BRANDIED CHERRY SAUCE AND ZUCCHINI WITH WALNUTS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 27m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F.
- Put cherries in a small bowl with the sugar.
- Heat a skillet with an oven safe handle over medium high to high heat or, cover a the handle of a rubber handled pan with tin foil and preheat over same setting.
- Season chops with salt and pepper. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan, to a hot skillet. Place chops in skillet and sear meat on both sides to caramelize the chops. Place a loose tin foil tent over the pan and transfer the chops to oven to finish off, 7 or 8 minutes, until meat is firm to touch, but not tough.
- While chops are in oven, place a second skillet over medium high heat. Toast nuts 1 to 2 minutes, shaking pan frequently. Remove nuts to cool and add extra-virgin olive oil, 1 turn of the pan, and 1 tablespoon butter. Add zucchini disks, season with nutmeg, salt and pepper and cook until tender, tossing discs occasionally, 6 or 7 minutes.
- Remove meat from oven and transfer to dinner plates. Cover chops with foil to keep warm. Place chop skillet back on stove over medium heat. Add a tablespoon extra-virgin olive oil, 1 turn of the pan. Add shallots and saute 1 to 2 minutes. Add cherries and warm through. Add brandy by removing the pan off the burner to add the alcohol, then flame the pan. Burn off alcohol for 1 minute, then add stock. reduce stock a minute, then add butter in small pieces. Toss sauce to combine and sprinkle in mint. Pour sauce down over chops and serve the zucchini with walnuts along side.
PORK CHOPS WITH BRANDIED CHERRIES
Pork and fruit is a classic combination, and for good reason: The sweetness and tang of the fruit softens the gamy richness of the meat. Here, a pan sauce of ripe summer cherries seasoned with a little brandy and fresh thyme adds verve and complexity to seared pork chops, while garam masala and allspice add heady, aromatic notes. You can use either sour or sweet cherries, as long as you balance the flavors at the end. Sweet ones will need a touch of vinegar for acidity, while sour cherries may need a drizzle of honey. Do take the time to get a good, dark sear on the meat before making the sauce. Those browned bits on the bottom of the pan are the flavor backbone of the sauce. The darker the color, the deeper the sauce.
Provided by Melissa Clark
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine salt, garam masala, pepper and allspice in a small bowl. Rub mixture all over pork chops, covering their entire surface. Let chops rest for 15 to 30 minutes at room temperature, or up to 24 hours, covered, in the refrigerator.
- Heat a 10-inch skillet at medium-high. Add oil. Sear pork chops until brown, about 2 to 3 minutes per side. Add garlic to pan, then sear the fatty edges of the chops, using tongs to hold them up, for about 30 seconds to 1 minute each. (Flip the garlic after it browns on one side.) If the pan starts to smoke at any point, lower the heat. Transfer the pork to a plate, and spoon off all but a thin layer of fat from pan. (Leave garlic in the pan.)
- Add brandy to pan, let it simmer until the alcohol burns off (about 30 seconds), then add cherries, thyme and 2 tablespoons water. Let simmer for 1 minute.
- Move cherries to the sides of the pan and return pork chops to the center so they can make contact with the metal. Cover pan and cook over low heat for about 7 minutes, until meat reaches 130 to 135 degrees on an instant-read thermometer. (Its temperature will rise as it rests.) Transfer the pork to a cutting board and let rest for 5 minutes.
- Meanwhile, add butter and vinegar or honey to the pan, stirring until butter melts and coats the cherries. Taste and add more honey or vinegar, and salt as needed. Serve pork with cherries and more thyme on top.
Nutrition Facts : @context http, Calories 402, UnsaturatedFat 12 grams, Carbohydrate 11 grams, Fat 22 grams, Fiber 2 grams, Protein 36 grams, SaturatedFat 7 grams, Sodium 744 milligrams, Sugar 7 grams, TransFat 0 grams
BRANDIED CHERRIES
This rich and fruity sauce is a perfect holiday gift idea, and goes well served over ice cream or used in cocktails.
Provided by Paula Jones
Categories Dessert
Time 4h
Yield 1
Number Of Ingredients 6
Steps:
- In 2-quart saucepan, mix sugar, water and lemon juice. Heat to boiling. Reduce heat to low; simmer 8 to 10 minutes or until mixture slightly reduces and thickens. Remove from heat. Stir in brandy and pitted cherries.
- Transfer cherries and liquid to jar (liquid should cover cherries completely). Cover with lid; seal tightly. Cool completely, about 3 hours.
- Store in refrigerator 4 to 6 weeks before serving.
Nutrition Facts : ServingSize 1 Serving
CHERRY BRANDY SAUCE
Make and share this Cherry Brandy Sauce recipe from Food.com.
Provided by Smilyn
Categories Dessert
Time 1h30m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Wash and pit cherries.
- Cook in water to cover with cinnamon stick 1 hour.
- Discard cinnamon stick.
- Put cherries through a sieve and bring the juice to the boiling point.
- Soften the cornstarch with a little cold water, mix with the sugar and stir into the juice.
- Cook 10 to 12 minutes, stirring constantly.
- Remove from heat and stir in brandy.
- Serve cold on puddings, fruit cakes, pound or other cakes.
Nutrition Facts : Calories 1226, Fat 1.4, SaturatedFat 0.3, Sodium 29.8, Carbohydrate 269.9, Fiber 7.4, Sugar 238.4, Protein 4.6
DUCK BREAST BRANDIED CHERRY REDUCTION SAUCE RECIPE
Provided by á-7780
Number Of Ingredients 10
Steps:
- Set a 10-inch saute pan over medium-high heat and add the olive oil. Once the oil is hot, about 30 seconds, add the shallots, garlic and cherries. Cook the shallots, garlic and cherries until the garlic is fragrant and the shallots begin to caramelize, about 1 minute. Deglaze the pan with the brandy and tilt the pan toward the flame to flambee. Cook until the fire goes out, about 1 minute. Add the vinegar to the pan and continue to cook until it is almost completely reduced, about 2 minutes. Add the stock and chopped rosemary. Bring the sauce to a boil, reduce heat to a simmer, and cook for 15 minutes, or until the sauce is thick enough to coat the back of a spoon. Remove from the heat, swirl the cold butter into the sauce and season with salt and pepper, to taste.
CREAMY RICE PUDDING WITH BRANDIED CHERRY SAUCE
Tart, juicy cherries are a refreshing contrast to creamy rice pudding. Plus they add gorgeous color!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h20m
Yield 8
Number Of Ingredients 12
Steps:
- In 2-quart saucepan, heat milk, rice, 1/3 cup sugar and the salt to boiling over medium-high heat. Reduce heat to medium-low. Simmer uncovered 40 to 45 minutes, stirring frequently, until rice is tender and mixture is thickened.
- Stir a small amount of the hot rice mixture into eggs, then stir eggs back into mixture in saucepan. Continue cooking over medium heat about 3 minutes, stirring constantly, until heated through. Cool 45 minutes, stirring occasionally.
- In chilled large serving bowl, beat whipping cream and vanilla with electric mixer on high speed until thickened. Fold in cooled rice mixture. Cover and refrigerate at least 3 hours until well chilled.
- In 1-quart saucepan, mix 1/2 cup sugar and the cornstarch. Stir in orange juice and frozen cherries. Heat over medium-high heat, stirring frequently, until mixture boils and thickens slightly. Stir in brandy. Serve sauce warm or chilled with pudding.
Nutrition Facts : Calories 350, Carbohydrate 49 g, Cholesterol 95 mg, Fat 2, Fiber 0 g, Protein 8 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 33 g, TransFat 0 g
BRANDIED CHERRY SAUCE
Number Of Ingredients 5
Steps:
- 1. Drain cherry liquid into 1-cup measuring cup add orange juice to liquid to make 1 cup. Set cherries aside.2. In small saucepan, combine liquid, sugar and cornstarch mix well. Cook over medium heat until mixture comes to a boil, stirring constantly. Stir in brandy and cherries. Serve warm or cool. Store in refrigerator.Nutrition Information Per Serving: Serving Size: 1/4 Cup * Calories: 90 * Calories from Fat: 0 * % Daily Value: Total Fat: 0 g 0% * Saturated Fat: 0 g 0% * Cholesterol: 0 mg 0% * Sodium: 0 mg 0% * Total Carbohydrate: 20 g 7% * Dietary Fiber: 1 g 4% * Sugars: 18 g * Protein: 0 g * Vitamin A: 0% * Vitamin C: 6% * Calcium: 0% * Iron: 0% * Dietary Exchanges: 1 1/2 Fruit or 1 1/2 Carbohydrate
Nutrition Facts : Nutritional Facts Serves
DUCK BREASTS WITH BRANDIED CHERRY SAUCE
Make this seared magret duck breast with brandied cherry reduction sauce recipe courtesy of Emeril Lagasse, for a savory dinner.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Yield Serves 4
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees.
- Score duck breast halves on the skin side, cutting about 1/8 inch into the skin, in a cross-hatch pattern.
- Heat a large ovenproof skillet over medium-low heat. Season duck breast evenly on both sides with salt and pepper. Place breasts, skin-side down, in skillet. Cook until skin is crispy and most of the fat has rendered out, 10 to 12 minutes. Pour off fat from pan as necessary. Turn breasts, and transfer skillet to oven for 10 minutes. Remove from oven and let breasts rest about 3 minutes, before slicing each into 12 slices.
- To serve, place six slices of duck on each of 4 plates. Serve with brandied cherry sauce and garnish with rosemary sprigs. Serve immediately.
BAKED HAM WITH CHERRY SAUCE
There's nothing I'd rather serve for Easter dinner or another springtime occasion than succulent baked ham. My recipe features a rub that adds flavor to the meat plus a delicious cherry sauce with a hint of almond. - Lavonn Bormuth, Westerville, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 325°. Place ham on a rack in a roasting pan. Using a sharp knife, score surface of ham with 1/4-in.-deep cuts in a diamond pattern. Mix brown sugar, syrup and mustard; rub over ham and press into cuts. Bake, covered, until a thermometer reads 140°, 1-3/4 to 2 hours., In a small saucepan, mix cornstarch, sugar and water until smooth. Add cherries; bring to a boil. Cook and stir until thickened, 1-2 minutes. Remove from heat; stir in lemon juice and almond extract. Serve warm with ham.
Nutrition Facts : Calories 339 calories, Fat 6g fat (2g saturated fat), Cholesterol 100mg cholesterol, Sodium 1198mg sodium, Carbohydrate 38g carbohydrate (35g sugars, Fiber 1g fiber), Protein 34g protein.
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BRANDIED CHERRY SAUCE | SUMPTUOUS SPOONFULS
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Estimated Reading Time 3 mins
- In a medium saucepan, add the cherries, maple syrup, 1/4 cup brandy, and vanilla. Bring to a boil over medium heat and then reduce heat to a simmer. Cook, stirring occasionally, for about 15 minutes or until the cherries are very soft.
- Get some of the juices (2 – 4 Tablespoons-ful) from the pot into a cup. Stir the cornstarch into this liquid until smooth. Add the cornstarch mixture, a spoonful at a time, to the cooking cherries, stirring constantly, until the mixture is thickened. Stop when it is thickened to your liking.
- Remove from heat and stir in the additional brandy. Store in an airtight jar or container in the fridge. Warm and serve over cakes, yogurt, ice cream, etc.
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