BRANDY SIMPLE SYRUP
Simple Syrup is brushed on cakes for added moisture and flavor. This one can be flavored with brandy or rum.
Provided by Glory
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 15m
Yield 24
Number Of Ingredients 4
Steps:
- In a saucepan, combine water, sugar and lemon zest. Bring mixture to a boil and continue boiling for 5 minutes. Strain into a sealable container, removing the lemon zest. Allow to cool, then cover and store in refrigerator.
- When ready to use, mix in brandy. Brush onto cake layers before frosting.
Nutrition Facts : Calories 39.5 calories, Carbohydrate 8.3 g, Sugar 8.3 g
CLASSIC SANGRIA
Steps:
- Put wine, juice, and fruit slices in a heatproof pitcher. Bring sugar, water, brandy, and Cointreau just to a simmer in a small saucepan, stirring until sugar is dissolved, then pour into pitcher. Chill, covered, at least 1 hour and up to 24.
- Serve over ice.
SANGRIA
Categories Fruit Juice Liqueur Alcoholic Cocktail Party Sangria Orange Brandy Triple Sec Red Wine Bon Appétit Drink
Yield Serves 4 to 6
Number Of Ingredients 7
Steps:
- Combine all ingredients in a glass pitcher or punch bowl. (Recipe can be increased; mix 1/2 cup brandy, Cointreau, water, and juice each for every bottle of wine used. )
CHESTNUTS IN COINTREAU & ORANGE SYRUP
These chestnuts in scented syrup are delicious spooned over ice cream or whipped cream and mascarpone for a seasonal treat
Provided by Mary Cadogan
Categories Dessert, Treat
Time 1h20m
Yield Makes 1.5kg
Number Of Ingredients 6
Steps:
- To peel the chestnuts, cut a nick in each one on the flat side. Put 6 on a plate and microwave for 1 min on High. Then, wearing rubber gloves, peel off the outer skin and inner brown membrane. Continue until all the chestnuts are peeled. (If you don't have a microwave, you can roast the chestnuts in the oven at 200C/180C fan/gas 6 for 15-20 mins.) Put them in a pan, cover with water and bring to the boil, then simmer for 25 mins. Drain well.
- Pare thin strips of zest from the orange using a vegetable peeler. Cut the vanilla pod in half lengthways. Put the orange strips, vanilla pod, sugars and 400ml water in a pan and bring slowly to the boil, stirring to dissolve the sugar. Simmer for about 15 mins until syrupy. Remove from the heat and stir in the Cointreau.
- Pack the prepared chestnuts into sterilised jars (see below) and pour over the syrup to cover. Seal the jars. The chestnuts will keep in a cool, dry place for up to 6 months.
Nutrition Facts : Calories 113 calories, Carbohydrate 23 grams carbohydrates, Sugar 14 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein
CHESTNUTS IN COGNAC & VANILLA SYRUP
Steep nuts in brandy and cinnamon liqueur and store them in jars to serve with desserts like ice cream or fruit salad
Provided by Mary Cadogan
Categories Buffet, Condiment
Time 35m
Yield Makes 2kg/4lb 8oz
Number Of Ingredients 7
Steps:
- Put the zests, sugar, vanilla pod, cinnamon sticks and 400ml water in a large pan. Bring to the boil, then reduce the heat and simmer gently for 20 mins. Leave to cool, then add the Cognac.
- Pack the chestnuts into sterilised jars (see tip, below), then pour over the syrup to cover. Seal and label. Keep in a cool, dry place for at least 1 week before eating. Store in a cool, dry place for up to 6 months.
Nutrition Facts : Calories 88 calories, Fat 1 grams fat, Carbohydrate 19 grams carbohydrates, Sugar 13 grams sugar, Fiber 1 grams fiber
SANGRIA
We love this Sangria and I hope you enjoy it, too! I found this recipe in the September, 2001 issue of Bon Appetit. It comes from the Malaga Tapas & Bar in Austin, TX.Prep time includes standing time.
Provided by Bev I Am
Categories Beverages
Time 35m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Stir wine, soda and orange juice, 8 lime slices, 8 lemon slices, orange slices, brandy, sugar, Cointreau, grenadine, lemon juice and lime juice in a large pitcher to combine.
- Let stand 30 minutes.
- Fill Fill 8 large wineglasses with ice cubes.
- Divide sangria among glasses.
- Garnish each with remaining lime and lemon slices and serve.
Nutrition Facts : Calories 198.8, Fat 0.2, Sodium 10.1, Carbohydrate 23.3, Fiber 0.5, Sugar 17.7, Protein 0.6
BRANDY-COINTREAU SYRUP
Use this to make our Gingerbread Town-Square Cake. If you plan to serve the cake to children, omit the brandy and the Cointreau from the syrup.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1 1/3 cups
Number Of Ingredients 4
Steps:
- Bring sugar and water to a boil in a small saucepan, stirring until sugar has dissolved. Let cool completely. Stir in brandy and Cointreau.
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