Spiced Cherry Sauce Recipes

HAM WITH SPICED-CHERRY SAUCE

Steps:

• Preheat oven to 325°. Place ham on a rack in a shallow roasting pan. Score the surface of ham, making diamond shapes 1/2 in. deep. Bake, uncovered, 2 hours., Meanwhile, in a small saucepan, combine preserves, vinegar, brown sugar, water and spices. Bring to a boil. Reduce heat; cover and simmer 3-4 minutes or until sugar is dissolved., Pour 3/4 cup sauce mixture over the ham. Bake 20-30 minutes longer or until a thermometer reads 140°. Serve with remaining sauce.

ROAST DUCK WITH CHERRY SAUCE

Steps:

• Prepare the duck by wiping it as dry as possible with kitchen paper. Then, using a small skewer, prick the fatty bits of the skin, particularly between the legs and the breast. Now either place it on the roasting rack in the tin or make a rack yourself by crumpling the kitchen foil and placing it in the bottom of the roasting tin. Season with salt flakes and freshly milled black pepper, using quite a lot of salt, as this encourages crunchiness. Now place the tin on a highish shelf of the pre-heated oven. After 20 minutes turn the heat down to gas mark 4. 180ºC / 350ºF, then basically that's all you have to do is leave it alone for 2½ hours (or 30 minutes longer for a 2.7 kg bird). During the cooking time, using an oven glove to protect your hands, remove the tin from the oven and drain the fat from the corner of the tin - do this about 3 times (the fat is brilliant for roast potatoes, so don't throw it away). To make the sauce simply combine the jam and wine and bring it up to a simmer then simmer for about 10 minutes to thicken it slightly. When the cooking time is up the duck skin should sound crisp when it is tapped with a knife, if it's not pop it back in the oven for a bit longer, then when it's cooked allow the duck to rest for 5 minutes or so, then divide it into portions: all you need to do is cut the bird in half lengthways (i.e. along the length of the breast then either side of the backbone) with a sharp knife, then cut the halves into quarters leaving any escaped pieces of bone behind. (You may need some help with some kitchen scissors here.) Serve with the sauce poured around so as not to lose the crispness of the skin and garnish with watercress.

HAM WITH SPICED CHERRY SAUCE

Steps:

• Place ham slices in baking dish.
• Drain cherries and reserve syrup.
• Combine cherry syrup in saucepan with cornstarch, sugar, vinegar, water and spices.
• Cook over medium heat, stirring constantly, until thick and clear.
• Add wine and cherries.
• Pour over ham slices and bake at 350F 45 minutes.

ROAST PORK WITH SPICED CHERRY SAUCE

Steps:

• Rub roast with salt, pepper and sage; place in an ungreased shallow baking pan. Bake, uncovered, at 325° for 1-1/2 to 2 hours or until a thermometer reads 160°-170°. Meanwhile, drain cherries, reserving liquid. Set cherries aside. Add water to cherry liquid to measure 3/4 cup. Pour 1/2 cup into a saucepan; add sugar, vinegar, cloves and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Remove and discard the spices. In a small bowl, combine cornstarch and remaining cherry liquid until smooth; add to saucepan. Bring to a boil; cook for 2 minutes, stirring constantly. Stir in lemon juice, butter, cherries and food coloring if desired; heat through. Let roast stand for 10 minutes; slice and serve with the cherry sauce.

SPICED CHERRY SAUCE

Steps:

• Except for the cherries, combine all ingredients in a saucepan & bring to boil.
• Reduce heat & simmer 15 minutes, stirring frequently.
• Remove from heat & stir in cherries.
• Cool before serving.

CHERRY SPICE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake pans. Place the cherry pie filling into the container of a food processor. Pulse until roughly chopped.
• In a large bowl, mix butter and white sugar until light and fluffy. Add eggs one at a time, mixing well after each one. In a separate bowl, sift together the flour, baking soda, nutmeg, cinnamon, cloves and allspice. Alternate stirring in the dry ingredients and cherry pie filling. Stir just until blended. Divide the batter evenly between the three pans.
• Bake for 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean. Cool in the pans on a wire rack. When the cakes have cooled enough to handle, tap them out of the pans and allow them to cool completely on the wire rack.
• To make the frosting, combine the cream cheese, 1 cup butter, milk and vanilla in a large mixing bowl. Beat with an electric mixer until blended. Gradually mix in the sugar, stirring until smooth. Spread frosting between the layers and onto the sides and top of the cake.

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.