Italian Cherry Sauce Recipes

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ITALIAN DONUTS WITH CHERRY SAUCE



Italian Donuts with Cherry Sauce image

Provided by Sandra Lee

Categories     dessert

Time 25m

Yield 4 servings

Number Of Ingredients 13

1 (12-ounce) package frozen cherries, thawed, liquid reserved
1/4 cup sugar, plus 1 tablespoon
1 tablespoon lemon juice
1 teaspoon ground cinnamon
2 cups canola oil, for frying
2 cups All-Purpose Baking Mix, recipe follows
1/2 cup milk
1 large egg
1/2 cup powdered sugar
6 cups all-purpose flour
3 tablespoons baking powder
2 teaspoons salt
3/4 cup shortening

Steps:

  • In a saucepan over medium heat, add the thawed cherries with their liquid,
  • 1 tablespoon of sugar, the lemon juice and cinnamon. Bring to a simmer and cook for 5 minutes. Remove from the heat and reserve 2 tablespoons of juice for the Venice Sunset Cocktail.
  • In a cast iron skillet, heat the oil over medium-high heat until it reaches 350 degrees F.
  • While the oil is heating, make the batter: In a large bowl, whisk together the baking mix and remaining 1/4 cup of sugar. In another bowl, whisk together the milk and egg. Pour the wet ingredients into the dry ingredients and mix until completely incorporated.
  • When the oil is hot, carefully drop the batter, by the tablespoonful, into the oil. Fry, turning them once, until they are golden brown, about 1 to 2 minutes on each side. Drain on a sheet tray lined with paper towels or a brown paper bag while you repeat with the remaining batter. Lightly coat the donuts with powdered sugar.
  • Serve the donuts in small bowls over the cherry sauce.
  • In the bowl combine the flour, baking powder and salt. Cut in shortening with a pastry cutter or fork until the mixture is well blended. Use in recipes that call for Bisquick or all-purpose mix.

GNOCCHI WITH CHERRY TOMATO SAUCE



Gnocchi with Cherry Tomato Sauce image

The flavor of potato gnocchi is lifted by this sweet, fresh, spicy sauce.

Provided by Laura N

Categories     World Cuisine Recipes     European     Italian

Time 50m

Yield 4

Number Of Ingredients 10

1 tablespoon olive oil
1 large red onion, finely chopped
1 clove garlic, minced
½ minced red chile pepper
2 pints cherry tomatoes, quartered
1 ½ cups canned crushed tomatoes
1 cup chopped fresh basil
⅔ cup kalamata olives, sliced
1 (16 ounce) package fresh gnocchi
¼ cup grated Parmesan cheese

Steps:

  • Heat olive oil in a large saucepan over medium heat. Stir in the onion, garlic, and chile pepper; cook until the onion has softened and turned translucent, about 5 minutes. Increase heat to medium-high, and stir in the cherry tomatoes. Cook until the tomatoes have lost their form and are beginning to make a sauce, about 5 minutes. Stir in the crushed tomatoes, bring to a simmer, then reduce heat to medium-low and cook for 10 minutes.
  • While the sauce is simmering, bring a large pot of lightly salted water to a boil over high heat. Add the fresh gnocchi, and cook until the gnocchi float to the surface, 2 to 3 minutes. Gently strain out the gnocchi and place into a serving dish.
  • Stir the basil and olives into the simmering sauce, and cook for one minute. Pour the sauce over the drained gnocchi and sprinkle with Parmesan cheese to serve.

Nutrition Facts : Calories 358 calories, Carbohydrate 40.4 g, Cholesterol 25.7 mg, Fat 19.5 g, Fiber 5.5 g, Protein 8.8 g, SaturatedFat 7 g, Sodium 665.3 mg, Sugar 2 g

CHERRY SAUCE



Cherry Sauce image

Make and share this Cherry Sauce recipe from Food.com.

Provided by Karen From Colorado

Categories     Sauces

Time 15m

Yield 2-3 cups, 10 serving(s)

Number Of Ingredients 5

3/4 cup sugar
2 teaspoons cornstarch
1 dash salt
1/3 cup water
4 cups fresh tart red cherries or 4 cups frozen unsweetened tart red cherries, pitted

Steps:

  • Combine sugar, cornstarch and salt in a saucepan.
  • Stir in water.
  • Add the cherries and cook until thick and bubbly.

CHERRY TOMATO SAUCE WITH PENNE



Cherry Tomato Sauce with Penne image

The best ways to eat cherry tomatoes are as follows: plucked warm off the vine and eaten raw standing in front of the plant. Next best is raw, in some sort of salad. Third best is made into a sauce as I've done here. Ladle into bowls and top with Parmigiano-Reggiano.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 4

Number Of Ingredients 9

2 cups cherry tomatoes (such as Sun Gold)
2 tablespoons olive oil
2 cloves garlic, sliced
salt and ground black pepper to taste
2 cups chicken broth
2 tablespoons fresh oregano leaves
½ teaspoon red pepper flakes
14 ounces penne pasta
½ cup grated Parmigiano-Reggiano cheese

Steps:

  • Combine cherry tomatoes, oil, garlic, and salt in a saucepan over medium-low heat. Cook and stir until garlic is just toasted, 2 to 3 minutes.
  • Pour chicken broth into tomato mixture; bring to a simmer and cook until tomatoes start to collapse and burst, about 10 minutes. Stir oregano and red pepper flakes into tomato mixture.
  • Puree tomato mixture with a stick blender until sauce is smooth.
  • Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and return pasta to the pot. Pour tomato sauce over penne and stir until pasta absorbs some of the sauce, 1 to 2 minutes. Stir Parmigiano-Reggiano cheese into pasta and season with salt and pepper to taste.

Nutrition Facts : Calories 475 calories, Carbohydrate 76.2 g, Cholesterol 8.8 mg, Fat 12.3 g, Fiber 4.3 g, Protein 17.7 g, SaturatedFat 3.2 g, Sodium 204 mg, Sugar 3.4 g

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