Cherry Brandy Sauce Recipes

CHERRY SAUCE

Steps:

• Place the cherries and the syrup or water in a small saucepan along with the sugar, butter and lemon juice. Bring to a boil. If using fresh or frozen cherries, reduce the heat and simmer for another 3 minutes. Stir in the cornstarch mixture, stirring continually until the sauce is thickened, about 1 minute. Remove from heat and stir in the almond extract.
• Cover and store in the fridge where it will keep for up to a week.
• Serve warm or at room temperature.

TENDERLOIN FOR TWO WITH CHERRY-BRANDY SAUCE

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.

BRANDIED CHERRY SAUCE

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.

DUCK BREASTS WITH BRANDIED CHERRY SAUCE

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.

CHERRY BRANDY SAUCE

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.

BEEF TENDERLOIN IN CHERRY SAUCE

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.

BRANDIED CHERRY CRANBERRY SAUCE

Steps:

• Stir together all ingredients in a heavy-bottomed pot (using 1/3 cup brandy). Bring to a boil, reduce heat, and simmer, stirring often, until cranberries burst and sauce has a slightly-thickened, jammy consistency, 10 minutes.
• Remove from heat. If you prefer a stronger brandy flavor, stir in an additional 1 tablespoon before transferring cranberry sauce to a bowl. Cover and refrigerate until well-chilled. Sauce will thicken as it cools.
• Store sauce, covered, in the refrigerator for up to 5 days or in the freezer for up to 2 months. When chilled, I like to return the sauce to room temperature before serving.

BING CHERRY AND RASPBERRY SAUCE

Steps:

• Combine cherries, 1 cup raspberries, sugar and cinnamon in saucepan over medium-high heat. Bring to boil, stirring until sugar dissolves. Reduce heat; simmer until cherries soften, about 15 minutes. Remove from heat.
• Stir brandy and 1 cup raspberries into sauce. Discard cinnamon sticks. Serve warm or at room temperature.

QUICK CHERRY SAUCE

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.