CHERRY BRANDY SAUCE RECIPES
CHERRY BRANDY SAUCE RECIPE - FOOD.COM
Make and share this Cherry Brandy Sauce recipe from Food.com.
Total Time 1 hours 30 minutes
Prep Time 1 hours 20 minutes
Cook Time 10 minutes
Yield 1 serving(s)
Number Of Ingredients 6
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, FatContent 1.4, SaturatedFatContent 0.3, CholesterolContent 0, SodiumContent 29.8, CarbohydrateContent 269.9, FiberContent 7.4, SugarContent 238.4, ProteinContent 4.6
CHERRY-BRANDY SAUCE | COOK'S COUNTRY - QUICK RECIPES
Our Cherry-Brandy Sauce recipe is the perfect accompaniment to our Pepper-Crusted Pork Loin recipe.
Provided by Cook's Country
Yield Serves 6 (Makes about 2 cups)
Number Of Ingredients 1
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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
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Total Time 30 minutes
Category Dinner
Calories per serving
From tasteofhome.com
Total Time 30 minutes
Category Dinner
Calories per serving
- 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.
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BRANDIED CHERRY SAUCE RECIPE | EATINGWELL
Black sweet cherries-sometimes called Bing cherries-are always a great treat, but when spiked with cherry brandy for this topping, they are nearly irresistible. Recipe by Nancy Baggett for EatingWell.
From eatingwell.com
Reviews 4
Total Time 35 minutes
Category Healthy Low-Fat Super Bowl Recipes
Calories 17.6 calories per serving
From eatingwell.com
Reviews 4
Total Time 35 minutes
Category Healthy Low-Fat Super Bowl Recipes
Calories 17.6 calories per serving
- Whisk sugar and cornstarch in a medium nonreactive saucepan. Add juice, brandy and cinnamon; whisk until well blended. Stir in cherries. Cook over medium-high heat, stirring, until the mixture boils and thickens, about 5 minutes. Remove from the heat. Stir in lemon juice. Let cool for 15 minutes before serving.
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CHERRY-BRANDY SAUCE | COOK'S COUNTRY - QUICK RECIPES
Our Cherry-Brandy Sauce recipe is the perfect accompaniment to our Pepper-Crusted Pork Loin recipe.
From cookscountry.com
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BRANDIED CHERRY SAUCE | MARTHA STEWART
This brandied cherry sauce, courtesy of chef Emeril Lagasse, is used in his duck breast recipe.
From marthastewart.com
Reviews 2.7
From marthastewart.com
Reviews 2.7
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CHERRY SAUCE RECIPE | MYRECIPES
Kirsch is a fruit brandy made with sweet cherries, but the brandy in your liquor cabinet will work just fine. This sauce is also delicious over an ice-cream sundae. Try it on pancakes and waffles too.
From myrecipes.com
Reviews 4.5
Total Time 1 hours 20 minutes
From myrecipes.com
Reviews 4.5
Total Time 1 hours 20 minutes
- Stir together cherries, sugar, cold water, and cornstarch in a medium saucepan. Cook over medium-low heat, stirring often, 12 to 15 minutes or until thickened. Remove from heat, and stir in Kirsch or brandy, vanilla, and salt. Cool completely (about 1 hour).
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DUCK BREASTS WITH BRANDIED CHERRY SAUCE | MARTHA STEWART
Make this seared magret duck breast with brandied cherry reduction sauce recipe courtesy of Emeril Lagasse, for a savory dinner.
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Reviews 3.5
Category Dinner Recipes
From marthastewart.com
Reviews 3.5
Category Dinner Recipes
- To serve, place six slices of duck on each of 4 plates. Serve with brandied cherry sauce and garnish with rosemary sprigs. Serve immediately.
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BRANDIED CHERRIES RECIPE - BETTYCROCKER.COM
This rich and fruity sauce is a perfect holiday gift idea, and goes well served over ice cream or used in cocktails.
From bettycrocker.com
Reviews 4
Total Time 4 hours 0 minutes
From bettycrocker.com
Reviews 4
Total Time 4 hours 0 minutes
- Store in refrigerator 4 to 6 weeks before serving.
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It's well worth the time to make this beef tenderloin sauce using kirsch cherry brandy and grenadine syrup.
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Reviews 5.0
Total Time 25 minutes
Calories 591.6 per serving
From food.com
Reviews 5.0
Total Time 25 minutes
Calories 591.6 per serving
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CHERRY BRANDY SAUCE RECIPE – DISH DITTY
Directions. sauce pan 1. Step 1. In a medium size sauce pan, place all ingredients listed under "sauce pan 1". Bring to a boil, stirring frequently. Reduce to a simmer and simmer for 30 minutes, stirring occasionally. While this is simmering, move on to step 2 to get flavor out of the cherry pits. sauce pan 2.
From dish-ditty.com
From dish-ditty.com
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BRANDIED CHERRY SAUCE - RECIPE | COOKS.COM
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From cooks.com
From cooks.com
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CHERRY BRANDY SAUCE | RECIPELION.COM
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From recipelion.com
From recipelion.com
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BRANDIED CHERRY SAUCE RECIPE - MYGOURMETCONNECTION
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From mygourmetconnection.com
From mygourmetconnection.com
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BRANDIED CHERRY SAUCE | SUMPTUOUS SPOONFULS
Sep 03, 2017 · Instructions. In a medium saucepan, add the cherries, maple syrup, 1/4 cup brandy, and vanilla. Bring to a boil over medium heat and then reduce heat to a simmer. Cook, stirring occasionally, for about 15 minutes or until the cherries are very soft.
From sumptuousspoonfuls.com
From sumptuousspoonfuls.com
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CHERRY BRANDY SAUCE | RECIPELION.COM
Heat the cherries in the cherry brandy over low heat until very tender. Press through the sieve into a sauce pan, return to the heat. Add the remaining ingredients, simmer until thick. Yields 1-1/2 cups.
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