Blackberry Brandy Sauce Recipes

Steps:

• In a large saucepan, mix sugar and cornstarch; stir in water. Add blackberries; bring to a boil. Reduce heat; simmer, uncovered, 10-12 minutes or until sauce is thickened, stirring occasionally. Remove from heat; stir in brandy. Cool slightly. If desired, serve with ice cream.

Steps:

• Combine blackberries, sugar, and lemon juice in the bowl of a small food processor. Blend until smooth and sugar has dissolved, 15 to 20 seconds. Adjust sugar if desired, and blend again.
• Strain mixture using a fine mesh strainer to remove seeds. Refrigerate until ready to use.

Steps:

• Steaks -- I like to saute mine in a cast iron pan, but any large heavy saute pan will work for this. If you decide to go with a skirt steak they will not have to be finished in the oven, but if you use a thicker cut of meat, you will need a oven proof pan to finish the cooking in the oven.
• Heat the pan to medium high heat and add the olive oil. Season the steak well on both sides with salt and pepper and bring to room temperature. Sear the steak on one side for 4-5 minutes until nice and brown (the time will depend of how thick the steak is) and then flip. I like to finish in a 425 degree oven for about 5-8 minutes until it reaches your desired internal temperature. NOTE: These times are based on on 1 1/2" thick strip or fillet. Remove the steak once done and transfer to a plate and cover with foil to let rest.
• Onions -- As the steak finishes in the oven, cook the onions in a separate small sauce pan. Heat to medium high and then add the butter and onions. Season with salt and pepper and saute 5-8 minutes until the onions are lightly golden brown and tender. Finish by adding the thyme. Just reduce to low while the steaks finish and you make the sauce.
• Sauce -- After the steak is done and resting, return the pan to the stove on medium heat. Add in the garlic and cook just a minute, then add the white wine to deglaze the pan. Scrape up the drippings as well. Cook just a couple of minutes so it reduces slightly. It doesn't take long. Then remove the pan off the heat as you stir in the brandy and then return it. NEVER pour a flammable liquid like brandy directly over the heat. Return to medium heat and bring to a boil. Then remove from the heat and add in the mustard, butter and blackberry jam. Just whisk everything together. The heat of the pan and wine will warm up everything perfectly.
• Serve -- Plate the steak and top with a few of the onions. Then drizzle a little of the sauce on the top. If you go with a skirt steak or something similar you can slice up the steak on a batter and serve it the same way with the onions and sauce.
• As I said I love a green salad with blackberries, blue cheese and candied walnuts to bring all the flavors together and my parsnips and cauliflower puree for a nice twist to mashed potatoes. Make the potatoes (aka cauliflower) and the walnuts all ahead, so it is just matter of a quick reheat and the steak. A gorgeous dinner for friends one night.

Steps:

• Place the blackberries, sugar, and brandy into a saucepan, and place over medium heat. Slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. Dissolve the cornstarch in the water, and stir into the simmering berries. Continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.

Steps:

• Cooking the ribs: Lightly coat each side of the ribs with the dry rub. Place a metal baking rack in the bottom of a large roasting pan. Arrange ribs bone to bone. Cover with the marinade. Cover the roasting pan with the aluminum foil. Bake in a preheated 350 degree oven for 3½ hours or until a bone comes out clean. Cool in the liquid. Blackberry Berry BBQ Sauce Combine all ingredients except the cornstarch slurry into a saucepot and bring to a boil. Reduce to a simmer and cook for 45 minutes. Add the slurry, turn the heat to medium high and continue to cook for 5 minutes until the sauce coats the back of a spoon. Remove from heat and cool. To serve: Place ribs curved side up on a preheated medium grill, heat through on one side then flip to heat the other side, brush generously with the BBQ sauce and heat until the edges of the bones begin to bubble.

Steps:

• In a small saucepan bring sugar and water to a boil, stirring until sugar is dissolved, and in a blender pulse together with berries and lemon juice until berries are chopped.
• Cool sauce.
• Sauce may be made 2 days ahead and chilled, covered.
• Makes 2 cups.

Steps:

• Slice the peaches, removing the pits. Place in a bowl and toss lightly with the lemon juice.
• Puree half the blackberries through a sieve to remove the seeds and place in a saucepan. Add the sugar and heat until the sugar has dissolved. Stir in the brandy.
• Mix remaining blackberries with the peaches, pour the sauce over the fruit and toss. Refrigerate until ready to serve. If desired, each serving can be topped with creme fraiche.

Steps:

• 1. Mix all together in bowl.
• 2. Bake chicken for 1/2 hour, THEN top with the sauce.
• 3. Bake for an additional 15-20 mins.
• 4. *the sauce itself will taste very sweet, BUT after baking some of the sweetness will cook off. This stuff is delicious!

Steps:

• Puree all ingredients in processor. Strain into medium bowl, pressing on solids to extract as much liquid as possible. Cover and refrigerate until cold. (Can be made 2 days ahead. Keep refrigerated.)

Steps:

• In a medium saucepan set over medium heat, stir together sugar, lemon juice, and half the blueberries and blackberries. Bring just to a boil. Reduce heat to low, and simmer until blueberries burst and release juices, about 3 minutes.
• In a small bowl, dissolve cornstarch in 1 teaspoon cold water. Stir into sauce. Simmer, stirring, about 1 minute more, until sauce thickens slightly. Remove pan from heat; stir in remaining berries. Transfer sauce to a serving bowl. Chill until cold; stir before serving with pie.

Steps:

• Divide the blackberries between 3 sterilised 500ml 'Kilner' jars (or alternatively use other sterilised jars/containers that you can seal tightly, or place blackberries into one very large container).
• Pour in the sugar, dividing it equally between the jars; divide and pour in the brandy.
• Seal the jars tightly and shake them well.
• Store in a cool, dark cupboard and shake every other day for a week, then shake once a week for two months; the brandy be then be ready to drink, but will keep improving if you can manage to leave it for longer!
• When the brandy has steeped for at least two months, strain it off into a 1 litre bottle (you can reserve the fruit for a very boozy dessert; a few berries are great served with vanilla ice cream); it is now ready to serve.

Steps:

• Melt 2 tablespoons butter in heavy large nonstick skillet over medium-high heat. Add sugar; stir until sugar dissolves and mixture turns deep amber color, about 5 minutes. Add wine, orange juice and vinegar (mixture will bubble vigorously) and bring to boil, stirring to dissolve caramel. Add 1 1/4 cups berries and both broths and boil until sauce thickens and is reduced to about 1 cup, stirring occasionally, about 25 minutes. Strain sauce through sieve into heavy small saucepan, pressing on berries with back of spoon. Mix in Cognac and maple syrup. Set sauce aside. (Can be prepared 1 day ahead. Cover and chill.)
• Preheat oven to 400°F. Trim any excess fat from duck breasts. Cut three 4-inch-long by 1/16-inch-deep lengthwise slits in skin (not meat) of duck. Season duck with salt and pepper. Heat heavy large ovenproof skillet over high heat until hot. Add duck, skin side down, and sear until brown, about 5 minutes. Turn over; cook 3 minutes. Transfer skillet to oven; continue cooking to desired doneness, about 3 minutes for medium.
• Meanwhile, bring sauce to simmer over low heat. Add remaining 1 tablespoon butter and whisk just until melted. Season to taste with salt and pepper.
• Spoon sauce onto plates. Slice duck and place atop sauce. Garnish with additional berries, if desired, and serve.

Steps:

• 1. This recipe is a good one for when you have a lot of time to prepare.
• 2. Put onions and mushrooms, soy sauce, oyster sauce and butter in a crock pot. Cook on low for a least 12 hours to 15 hours.
• 3. Put cooked onions and mushrooms in large pan. Add beef broth and brandy. Save about 3 Tablesoons of the brandy and set aside. Bring to a boil and reduce down about half.
• 4. Make a slurry with the corn starch and brandy. Add to pot.
• 5. Let cool down. Use as a sauce over beef: meatloaf, burgers and steak.