Brandy Cointreau Syrup Recipes

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BRANDY SIMPLE SYRUP



Brandy Simple Syrup image

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

2 cups water
1 cup white sugar
½ teaspoon grated lemon zest
¼ cup brandy

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



Classic Sangria image

Categories     Fruit Juice     Liqueur     Wine     Alcoholic     Cocktail Party     Orange     Red Wine     Summer     Shower     Party     Gourmet     Drink

Yield Makes 8 drinks

Number Of Ingredients 8

1 (750-ml) bottle dry red wine
1/2 cup fresh orange juice
1/2 unpeeled lemon, sliced
1/2 unpeeled large navel orange, sliced
1/2 cup sugar
1/2 cup water
1/2 cup brandy
1/2 cup Cointreau or other orange liqueur

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



Sangria image

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

1/2 cup brandy
1/2 cup Cointreau
1/2 cup water
1/2 cup orange juice
Sugar, to taste
1 bottle dry red wine (like Rioja, Merlot, or Zinfandel)
Garnish: Orange and lemon slices

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



Chestnuts in Cointreau & orange syrup image

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

1 ½kg chestnuts in shells, or 800g prepared chestnuts (vacuum-packed or from a jar)
1 orange
1 vanilla pod
250g granulated sugar
250g light brown sugar
100ml Cointreau

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



Chestnuts in Cognac & vanilla syrup image

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

grated zest 1 unwaxed orange
grated zest 1 unwaxed lemon
500g granulated sugar
1 vanilla pod , split
2 cinnamon sticks
100ml cognac
1kg cooked peeled chestnut (vacuum-packed are fine)

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



Sangria image

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

3 cups dry red wine
1 1/2 cups carbonated lemon-lime beverage (such as 7-UP)
1 1/2 cups orange juice
16 lime slices
16 lemon slices
8 orange slices
1/2 cup brandy
1/4 cup sugar
2 tablespoons Cointreau liqueur or 2 tablespoons orange liqueur
2 tablespoons grenadine
2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
ice cube

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



Brandy-Cointreau Syrup image

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

1 cup sugar
1 cup water
1/3 cup brandy
2 tablespoons Cointreau

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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