Gingered Cherry Sauce Recipes

GINGER SAUCE

Steps:

• Mix 2 tablespoons each grated ginger, finely chopped ginger and finely chopped scallion in a small bowl. Add 1/2 teaspoon kosher salt and 1/4 teaspoon white pepper. Heat 3 tablespoons vegetable oil in a small saucepan until smoking; pour over the ginger-scallion mixture and stir. Add a splash of water if the sauce is too thick. Season with salt.

GROUND CHERRY SAUCE

Steps:

• Place the water, sugar, vanilla extract, cinnamon, nutmeg, and cloves in a pan over medium-high heat. Bring to a boil, and stir in the cherries. Reduce heat, and simmer until cherries are transparent. Pour into resealable freezer bags and freeze, or pour into hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 15 minutes in a boiling-water bath.

CHICKEN WITH CHERRY SAUCE

Steps:

• Set aside 3/4 cup cherries. In a blender, combine orange juice and remaining cherries; cover and process until smooth. Add the soy sauce, brown sugar, honey, lemon juice, garlic and ginger; set aside., In a large skillet over medium heat, brown chicken on all sides in butter. Place chicken skin side down in an ungreased 13-in. x 9-in. baking dish. Top with cherry sauce. , Bake, uncovered, at 350° for 20 minutes; turn chicken. Top with reserved cherries. Bake, uncovered, 25-30 minutes longer or until chicken juices run clear.

GINGERED CHERRY SAUCE

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.

PORK TENDERLOIN WITH GINGERED CRANBERRY (OR CHERRY) SAUCE (5 PT

Steps:

• Preheat oven to 425 degrees.
• Drizzle tenderloin with Worcestershire sauce sprinkle with mustard, pepper and salt.
• Heat a large cast iron skillet or other oven-proof pan over medium high heat. Apply a light shot of cooking spray. Sear the pork on all sides, cooking for about 3 minutes total.
• Place skillet into the oven and cook for Bake at 450 degrees for 15 to 20 minutes or until a meat thermometer inserted into thickest portion of pork registers 160°F Remove from oven and let stand 5 minutes before cutting.
• To prepare glaze, combine red wine, juice dried cranberries in a small saucepan. Bring to a boil and cook, uncovered, for 5 minutes, stirring frequently. Remove from heat and stir in ginger.
• To serve, slice pork into 8 or 12 slices, depending on desired thickness. Divide slices onto 4 serving places and spoon a quarter of the sauce over each portion (3 ounces pork and about 2 tablespoons sauce per serving).

CHERRY GINGER SAUCE FOR ANGEL CAKE

Steps:

• Place the yogurt in a strainer that has been lined with cheesecloth and place over bowl. Allow to drain for three hours. Discard the whey.
• Meanwhile, combine the cherries, ginger, sugar and wine and simmer about 5 minutes. Remove from heat and set aside until yogurt is ready.
• To make sauce, combine 1 cup of drained yogurt with wine-cherry mixture and place in blender or food processor and puree. Serve over slices of angel cake.

CHERRY-CRANBERRY SAUCE

Steps:

• Heat butter in a medium saucepan over medium-high heat. Cook ginger and cinnamon until ginger becomes fragrant, 1 to 2 minutes. Carefully add amaretto and cook until liquid thickens and reduces by half, about 1 minute. Add cranberries, cherries, sugar and 1/2 cup water. Cover and bring to a boil. Reduce heat to low and simmer until cranberries break apart and sauce thickens, 20 to 25 minutes. Remove from heat and cool to room temperature. Transfer to an airtight container and refrigerate for up to 1 week.

ORANGE AND GINGER CHERRY SAUCE

Steps:

• Combine all ingredients in non-reactive pot.
• Cook on moderate to low heat until cherries are tender.
• Remove from heat, cool, and store in refrigeration, tightly covered.

GINGER CHERRY STEAMED PUDDING WITH SHERRY HARD SAUCE

Steps:

• For the pudding, butter a 2-quart souffle dish with a tightly fitting lid. Have ready a pot with a lid, large enough to hold the covered souffle dish and a rack that will fit in the bottom of the pot to allow water to circulate freely under the dish. Bring a large saucepan of water to a boil.
• Meanwhile place the butter and the brown sugar in a mixing bowl and whisk until well blended. Whisk in the eggs. Gradually whisk in the molasses and the milk. Stir together the flour, ginger, soda and salt. Stir the dry ingredients into the liquid. Stir in the cherries and raisins. Scrape the batter into the buttered dish and smooth the top.
• Place the rack in the bottom of the pot. Cover the souffle dish and place it in the pot. Pour in enough of the boiling water to come halfway up the sides of the souffle dish. Cover the pot. Check occasionally to make sure there is enough water and that it is simmering; add boiling water to the pot if necessary. Steam the pudding until a skewer inserted into the center comes out clean, about 1 1/2 hours.
• Meanwhile to make the hard sauce, stir together the butter, sugar and salt until smooth. Slowly stir in the sherry. Chill, but do not allow to become too firm. Carefully remove the pudding from the pot and place on a rack. Uncover and let stand for 10 minutes. Use a small, sharp knife to loosen the pudding from the sides of the dish and unmold. Cut into wedges and serve warm with the hard sauce.