DRIED CHERRY AND CRANBERRY SAUCE
This is a wonderful cranberry sauce that I make every Thanksgiving.
Provided by Atriel
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Time 8h20m
Yield 16
Number Of Ingredients 7
Steps:
- Stir the cranberry juice cocktail, water, brown sugar, cinnamon stick, and allspice together in a saucepan; bring to a boil. Add the cherries to the cranberry juice mixture; cook another 2 minutes. Add the cranberries; continue cooking, stirring occasionally, until the cranberries pop, about 10 minutes. Remove from heat and chill in refrigerator 8 hours to overnight. Remove and discard cinnamon stick before serving.
Nutrition Facts : Calories 106.8 calories, Carbohydrate 26.3 g, Fat 0.1 g, Fiber 1.9 g, Protein 0.6 g, Sodium 6.5 mg, Sugar 21.5 g
BRANDIED DRIED FRUIT
The complex layers of flavor that develop from combining dried fruit, citrus, spices and brandy are the reward for an investment of time. And time does most of the work in this recipe, which produces brandied fruit that you can use in an array of dishes and drinks: A two-day soak will get you a fine infusion, but go for the full 14 to extract notes from each component. The spices need time to bloom, and the dried fruit skins plump as they are infused, absorbing the citrus's bite and the brandy's warmth. Use the fruit mixture in scones, cocktails and braised lamb. Or stir the drained fruit into muffin or cake batter, toss with bulkier fruit like apples or pears for use as a filling for hand pies, or serve as a relish to accompany lamb, pork or chicken. As an added bonus, the fruit mixture keeps in the refrigerator for months. Store in an airtight container and avoid adding any moisture to the jar by using only dry utensils to serve.
Provided by Yewande Komolafe
Categories easy, project
Time P14DT15m
Yield About 5 cups
Number Of Ingredients 14
Steps:
- In a large bowl, combine the currants, cranberries, cherries, pears and apricots. Zest the orange and add the zest to the bowl. Add the lemon, ginger, anise seeds, black pepper, nutmeg, cinnamon and cardamom.
- Juice the orange and add the liquid to the bowl. Add the brandy and stir to combine. Transfer the mixture to a jar, cover and refrigerate. (If you don't have a jar that's large enough, keep the mixture in the bowl and cover with plastic wrap.) Allow the fruit to sit in the liquid for 2 to 14 days before using. The flavor of the fruit, spices and brandy will improve with time. At least once a day, turn the jar upside-down (or thoroughly stir the mixture if it's in a bowl) to make sure all the dried fruit gets coated in the brandied liquid. The mixture keeps in the refrigerator for months, stored in an airtight container.
BRANDIED CRANBERRY FRUIT PIE
Provided by Food Network
Categories dessert
Time 1h21m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- Line a 9-inch pie pan with your favorite pastry. In a large bowl, combine orange, lemon juice, peach pie filling, cranberries, raisins, sugar, tapioca, and 1/3 cup brandy. Mix well. Spoon filling mixture into pie crust. Top the pie with another crust and seal and flute the edges. Cut slits into the top crust. Cover the edge of the pie with aluminum foil to prevent excessive browning. Bake for 40 minutes. Remove the foil and bake an additional 20 minutes until the crust is browned. Place pie on rack to cool.
- Icing: Mix the confectioners' sugar, butter, and remaining 1 1/2 teaspoons brandy in a small bowl until smooth. Gently drizzle or spread over cooled pie.
ICE-CREAM BOMBES WITH BRANDIED DRIED CRANBERRIES AND CHERRIES
Steps:
- With scissors carefully cut through rims of cups and cut evenly around each cup to create a 2 3/4-inch-deep cup.
- In a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth, and remove double boiler or pan from heat. With a small pastry brush, lightly coat insides of cups with chocolate just to cover and on a tray freeze cups, right side up, until chocolate is firm, about 3 minutes. Add more coats of chocolate in same manner until an 1/8-inch-thick chocolate coating is formed inside each cup.
- Spoon about 2 heaping tablespoons ice cream into bottom of each cup, smoothing surface with the back of a long-handled small metal spoon. Freeze cups until firm, about 30 minutes. Top ice cream in each cup evenly with 1 heaping tablespoon caramel sauce and sprinkle evenly with 1 tablespoon ground praline. Freeze cups 15 minutes. Top praline in each cup with a scant 1/4 cup ice cream, filling just to rim and smoothing with a spatula. Freeze cups until ice cream is frozen hard, about 1 hour. Ice-cream bombes may be prepared up to this point 5 days ahead and kept frozen, covered, in plastic cups.
- To unmold bombes, carefully tear rim of each cup and continue tearing to remove cup. Ice-cream bombes may be unmolded 4 hours ahead and kept frozen, wrapped in plastic wrap.
- Arrange bombes, ice-cream sides down, on each of 6 dessert plates. Spoon brandied dried fruit over and around bombes and garnish with praline shards.
BRANDIED DRIED CRANBERRIES AND CHERRIES
Categories Dessert Christmas Thanksgiving Quick & Easy Low Sodium Cranberry Dried Fruit Cherry Brandy Fall Winter Vegan Gourmet Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 1/4 cups
Number Of Ingredients 5
Steps:
- In a small saucepan simmer all ingredients except brandy, stirring,
- 5 minutes, and remove pan from heat. Stir in brandy and cool. Brandied fruits may be made 2 days ahead and chilled, covered. Bring brandied fruits to room temperature before serving.
CHERRY-BRANDY BAKED BRIE
No one will believe this impressive cherry brandy appetizer is so easy to make. You can substitute dried cranberries or apricots for the cherries and apple juice for the brandy. -Kevin Phebus, Katy, Texas
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Place cheese in a 9-in. pie plate. Combine cherries, walnuts, brown sugar and brandy; spoon over cheese., Bake 15-20 minutes or until cheese is softened. Serve with baguette.
Nutrition Facts : Calories 210 calories, Fat 13g fat (5g saturated fat), Cholesterol 28mg cholesterol, Sodium 182mg sodium, Carbohydrate 14g carbohydrate (12g sugars, Fiber 1g fiber), Protein 7g protein.
CRANBERRY SAUCE WITH DRIED CHERRIES AND CLOVES
Categories Condiment/Spread Sauce Side Christmas Thanksgiving Vegetarian Cranberry Cherry Fall Clove Bon Appétit
Number Of Ingredients 5
Steps:
- Bring cider to simmer in heavy, large saucepan. Remove from heat. Add cherries and let stand 8 minutes. Mix in sugar, then cranberries and cloves. Cook over medium-high heat until cranberries burst, stirring occasionally, about 9 minutes. Refrigerate until cold, about 4 hours (sauce will thicken as it cools). (Can be prepared 4 days ahead. Cover and keep refrigerated.)
SPICED BRANDIED CHERRIES
This recipe calls for heating the liqueur to hasten the maceration time, and further impregnate the cherries with booze.
Provided by Melissa Clark
Categories easy, condiments, dessert, side dish
Time 20m
Yield About 1 quart
Number Of Ingredients 6
Steps:
- In a small saucepan, combine sugar and spices with a cup of water. Bring to a simmer, stirring until sugar dissolves. Let simmer for 5 minutes.
- Turn off heat and add cherries and brandy to pot. Let cool, then store mixture in a jar in refrigerator for at least 2 days before eating, and up to several months. These are great over ice cream.
Nutrition Facts : @context http, Calories 123, UnsaturatedFat 0 grams, Carbohydrate 27 grams, Fat 0 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 26 grams, TransFat 0 grams
BRANDIED CHERRIES
This rich and fruity sauce is a perfect holiday gift idea, and goes well served over ice cream or used in cocktails.
Provided by Paula Jones
Categories Dessert
Time 4h
Yield 1
Number Of Ingredients 6
Steps:
- In 2-quart saucepan, mix sugar, water and lemon juice. Heat to boiling. Reduce heat to low; simmer 8 to 10 minutes or until mixture slightly reduces and thickens. Remove from heat. Stir in brandy and pitted cherries.
- Transfer cherries and liquid to jar (liquid should cover cherries completely). Cover with lid; seal tightly. Cool completely, about 3 hours.
- Store in refrigerator 4 to 6 weeks before serving.
Nutrition Facts : ServingSize 1 Serving
CHERRY CRANBERRY SAUCE
My mother-in-law makes this super-easy sauce every Thanksgiving. Cherries give tart cranberries a slightly sweet flavor. I serve it alongside turkey, pork and ham.
Provided by Taste of Home
Time 30m
Yield 3-1/2 cups.
Number Of Ingredients 4
Steps:
- In a large saucepan, cook sugar and water over medium heat until sugar is dissolved. Add cranberries and cherries. Bring to a boil. Cook uncovered, until cranberries begin to pop, about 6 minutes. Reduce heat; cook 20 minutes longer or until thickened. Pour into a serving dish. Cover and chill for at least 2 hours.
Nutrition Facts :
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