Brandied Raspberries Recipes

Steps:

• Fill a 1-quart jar with raspberries.
• Pour in 1 cup sugar and cover with brandy or Cognac.
• Close the jar and let sit 4 days, shaking the jar occasionally to make sure the sugar dissolves.
• Store in a cool dark place; refrigerate after 1 month. Keeps 1 year.

Steps:

• Halve the nectarines, and discard pits. Slice nectarines, and place them in a bowl. Toss with lemon juice.
• Press half the blackberries and raspberries through a fine sieve into a small saucepan. Add sugar, and heat gently, just until sugar has dissolved, 3 to 4 minutes. Stir in the brandy.
• Mix remaining blackberries, raspberries and optional blueberries with nectarine slices. Pour sauce over fruit, and mix gently. Cover and refrigerate until ready to serve.
• Spoon fruit into large stemmed goblets, and garnish with mint and a dollop of creme fraiche, if desired, before serving.

Steps:

• Sauce :.
• Cook all ingredients but brandy and cornstarch for 1/2 hour.
• Strain through sieve to eliminate raspberry seeds.
• Pour back into sauce pan.
• Blend cornstarch and brandy.
• Add to mixture and cook until thickened.
• You may add salt and pepper to taste at this point (personal preference).
• Turn temperature to low or if necessary cover and remove from heat.
• Brown chicken on both sides and then bake 10 minute in 350% oven or until juices run clear.
• Serve with sauce drizzled over chicken. Sprinkle with toasted sliced almonds.
• **there should be enough sauce depending on how much you like on your chicken to serve up to 8, however it definitely serves 6.
• ***I like to serve this with rice and place the extra sauce in a serving dish to pass around if anyone wants to put it on their rice. If doing this I would suggest you make it with 6 chicken breasts not 8.

Steps:

• In a large saucepan combine raisins, mandarin oranges, prunes, sugar and water to cover. Simmer over medium heat until syrupy, about 10 minutes.
• Stir in peaches, pineapple and brandy. Store in refrigerator.