Cherry Brandy Sauce Recipes

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BRANDIED CHERRY SAUCE



Brandied Cherry Sauce image

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

1 can (15-ounce pitted bing cherries, liquid reserved)
2 tablespoons butter
2 medium shallots (finely chopped)
2 tablespoons orange juice
1 teaspoon lemon juice
2 tablespoons water
1/4 teaspoon cinnamon
1/4 cup brandy
Salt and pepper

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.

CHERRY BRANDY SAUCE



Cherry Brandy Sauce image

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

1 lb sour cherry
3 cups water
1 cinnamon stick
2 tablespoons cornstarch
1 cup sugar
4 tablespoons brandy

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

QUICK CHERRY SAUCE



Quick Cherry Sauce image

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

2 10-ounce bags frozen pitted cherries, preferably sour cherries
⅔ cup sugar
2/3 cup plus 1/4 cup water, divided
2 tablespoons cornstarch
1/4 cup lemon juice, juice

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

BEEF TENDERLOIN IN CHERRY SAUCE



Beef Tenderloin in Cherry Sauce image

It's well worth the time to make this beef tenderloin sauce using kirsch cherry brandy and grenadine syrup.

Provided by Annacia

Categories     Cherries

Time 25m

Yield 4 serving(s)

Number Of Ingredients 15

1 (16 ounce) can pitted dark sweet cherries in juice
1/4 cup ruby port
1/2 cup beef broth
1 teaspoon drained bottled horseradish
1 teaspoon tomato paste
1 shallot, thinly sliced
1 large bay leaf
1/2 teaspoon whole black peppercorn
1 teaspoon arrowroot or 1 teaspoon cornstarch
1 tablespoon mild olive oil
4 (6 ounce) beef tenderloin steaks
salt & freshly ground black pepper
1/4 cup kirsch (cherry brandy)
1 tablespoon unsalted butter, at room temperature
1 tablespoon grenadine

Steps:

  • Drain the cherry juice into a large saucepan and set the cherries aside.
  • Add the port, beef broth, horseradish, tomato paste, shallot, bay leaf, and peppercorns.
  • Bring to a boil over medium heat and cook until the mixture is reduced to about 2/3 cup, 12 to 15 minutes.
  • Dissolve the arrowroot in 1 teaspoon water and stir into the sauce.
  • Simmer until the sauce is shiny and slightly thickened, 1 minute longer.
  • Strain, cover, and set aside (This can be prepared a few hours ahead if you refrigerate the sauce, bring it to room temperature before proceeding.)
  • Heat the olive oil in a large, heavy skillet over high heat.
  • Sprinkle the steaks with salt and pepper and add them to the hot oil.
  • Brown the steaks on both sides and cook until medium-rare (about 6 minutes total) or to your liking.
  • Transfer the steaks to a large platter.
  • Add the cherries and kirsch to the skillet and flambé. When the flames die out, reduce the heat to low and add the cherry sauce. With a wooden spoon, scrape up any browned bits from the bottom of the pan.
  • Stir in the butter and grenadine syrup, the sauce should be bright red.
  • Cook until the beef is heated through, about 2 minutes longer.
  • Season the sauce to taste with salt and pepper, if necessary.
  • Transfer the beef tenderloin steaks to warmed dinner plates.
  • Spoon the cherry sauce over them and serve at once.

Nutrition Facts : Calories 591.6, Fat 46.4, SaturatedFat 18.5, Cholesterol 128.5, Sodium 171.6, Carbohydrate 7.2, Fiber 0.1, Sugar 3.7, Protein 30.7

GINGERED CHERRY SAUCE



Gingered Cherry Sauce image

Can be prepared in 45 minutes or less.

Yield Makes about 2 cups

Number Of Ingredients 6

1 cup (about 1/4 pound) dried pitted red tart cherries (available at specialty food shops)
1/4 cup sugar
1 teaspoon ground ginger
1 1/4 teaspoons cornstarch dissolved in 1 tablespoon cold water
3 tablespoons brandy
ice cream as an accompaniment

Steps:

  • In a saucepan combine the cherries, the sugar, the ginger. and 1 1/2 cups water and simmer the mixture for 8 to 10 minutes. or until the liquid is reduced to about 1 cup. Stir the cornstarch mixture, add it to the cherry mixture, and simmer the mixture, stirring, for 2 minutes. Remove the pan from the heat. Heat the brandy in a small saucepan over moderate heat, ignite it carefully, and pour it over the cherry sauce. Let the flame subside, shaking the pan, and serve the sauce warm over the ice cream.

TENDERLOIN FOR TWO WITH CHERRY-BRANDY SAUCE



Tenderloin for Two with Cherry-Brandy Sauce image

I'm a stay-at-home mom with an active toddler and busy teenager. An evening alone with my husband is truly a special occasion. So I make this elegant entree for two.-Gina Hardy, La Vernia, Texas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 12

1/4 cup beef broth
1/4 cup port wine or additional beef broth
1 shallot, thinly sliced
1 teaspoon tomato paste
1/2 teaspoon grated horseradish
1/4 teaspoon whole peppercorns
1 bay leaf
2 beef tenderloin steaks (6 ounces each)
1-1/2 teaspoons olive oil
1 tablespoon butter, divided
1/4 cup cherry brandy
1-1/2 teaspoons cherry preserves

Steps:

  • In a small saucepan, combine the first 7 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until liquid is slightly thickened and reduced to about 1/3 cup. Strain and discard the shallot, peppercorns and bay leaf; set liquid aside., In a large skillet over medium heat, cook steaks in oil and 1-1/2 teaspoons butter for 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove steaks and keep warm. , Remove pan from the heat; add the reserved broth mixture, then the brandy. Return pan to the heat. Bring to a boil; cook for 5 minutes or until liquid is thickened and reduced to about 1/4 cup. Stir in preserves and remaining butter. Return steaks to the pan; heat through.

Nutrition Facts :

PEAR AND SOUR CHERRY BROWN BETTY WITH BRANDY HARD SAUCE



Pear and Sour Cherry Brown Betty With Brandy Hard Sauce image

Most brown betties are made with sweetened apple slices. To mix things up a bit, I made mine with pears, and threw in some brandy-soaked dried cherries to accentuate the brandy I'd used to season the hard sauce. As soon as the pear betty emerges from the oven, spooned out a portion and cover it with lumps of hard sauce. The sauce melts on contact, dripping goodness into the fruit and soaking into the crevices of the toasted bread topping.

Provided by Melissa Clark

Categories     sauces and gravies, dessert

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 14

12 tablespoons unsalted butter, softened
1 1/4 cups confectioners' sugar
1/4 cup Cognac or brandy
Pinch of grated nutmeg
3 tablespoons Cognac or brandy
2/3 cup dried cherries
1/2 cup sugar
1 teaspoon grated nutmeg
1/2 teaspoon ground cinnamon
3 1/2 cups white bread or challah, cut into 1/2-inch cubes
7 tablespoons unsalted butter, melted
Grated zest of 1 lemon
2 pounds ripe pears about 5 pears, peeled, cored and thinly sliced
3 tablespoons hard cider or apple cider

Steps:

  • To make the hard sauce, in a medium bowl set an electric mixer on high and beat the butter until fluffy. Reduce speed to low and add confectioners' sugar. When the sugar is incorporated, set the speed back to high. Add the brandy 1 tablespoon at a time and beat until combined. Beat in the nutmeg. Transfer the sauce to a ramekin or bowl, cover and refrigerate. Hard sauce can be made at least a week ahead, but allow it to come to room temperature before serving (about 20 minutes).
  • To make the brown betty, heat the Cognac or brandy in a small saucepan over medium heat. When the liquid has come to a simmer, turn off the heat and add the cherries. Allow them to absorb most of the liquid, about 20 minutes.
  • While cherries are standing, heat oven to 375 degrees. In a large bowl, whisk together the sugar, nutmeg and cinnamon. Set aside 2 tablespoons of the sugar mixture for sprinkling. Add bread, butter and lemon zest. Toss until sugar has dissolved and bread is completely coated.
  • In a shallow 1 1/2-quart gratin dish (or a 9-by-9-inch pan), scatter a little under half the bread cubes. Layer half the pear slices and half the cherries (along with any liquid) on top. Cover with a cup of bread crumbs and sprinkle with 1 1/2 tablespoons cider. Layer remaining pears, cherries and bread. Sprinkle top with remaining cider and reserved sugar-and-spice mixture.
  • Cover dish with aluminum foil and bake for 40 minutes. Take off foil and continue baking, until crumbs are golden brown and pears are very soft, about 15 minutes more. Serve warm with dollops of hard sauce.

Nutrition Facts : @context http, Calories 552, UnsaturatedFat 9 grams, Carbohydrate 69 grams, Fat 28 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 18 grams, Sodium 97 milligrams, Sugar 52 grams, TransFat 1 gram

DUCK BREASTS WITH BRANDIED CHERRY SAUCE



Duck Breasts with Brandied Cherry Sauce image

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

2 magret duck breast halves (12 to 16 ounces)
1 1/2 teaspoons coarse salt
1 teaspoon freshly cracked black pepper
Brandied Cherry Sauce
Rosemary sprigs, for garnish

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.

PORK CHOPS WITH BRANDIED CHERRIES



Pork Chops With Brandied Cherries image

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

1 3/4 teaspoons kosher salt, more to taste
1 1/2 teaspoon garam masala
1/2 teaspoon black pepper
1/4 teaspoon ground allspice
2 bone-in pork chops, 1 1/2 inches thick, about 1 pound each
1 tablespoon olive oil
1 garlic clove, smashed and peeled
2 tablespoons brandy
2 cups fresh sweet or sour cherries, pitted and halved
4 sprigs thyme, plus thyme leaves for garnish
1 tablespoon unsalted butter
1/2 teaspoon sherry vinegar or honey, or more to taste (use the vinegar with the sweet cherries, the honey with the sour cherries)

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

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From reluctantgourmet.com


CHERRY SAUCE - CHEESECAKE MAX
2020-11-03 The water, sugar, balsamic vinegar, salt and lemon juice go into the saucepan. Bring to a boil, reduce heat to about medium and reduce until just syrupy consistency, 6-8 minutes. Continue on medium heat and add cherries, lemon zest and vanilla. Combine well…then boil, stir and reduce until the cherries start to break, another 6-8 minutes.
From cheesecakemax.com


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