SOUR CHERRY SAUCE
Steps:
- Pour syrup into a 1-quart heavy saucepan, setting aside cherries. Whisk sugar, wine, and cornstarch into cherry syrup until smooth, then bring to a boil over moderate heat, whisking constantly, and boil until slightly thickened, about 1 minute. Remove from heat, then stir in almond extract and cherries and cool.
- *Available at specialty shops.
SOUR-CHERRY SAUCE
Provided by Molly O'Neill
Categories brunch, dessert
Time 15m
Yield Six servings
Number Of Ingredients 6
Steps:
- Place the cherries, sugar and cinnamon in a medium-size saucepan over medium heat. Simmer, stirring occasionally, for 10 minutes. Stir in the vinegar. Place the cornstarch in a small bowl and stir in the water until smooth. Add to the sauce and cook until sauce begins to thicken, about 2 minutes longer. Strain. Serve over vanilla ice cream, poundcake or poached pears.
Nutrition Facts : @context http, Calories 138, UnsaturatedFat 0 grams, Carbohydrate 35 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 3 milligrams, Sugar 32 grams
BACON-WRAPPED PORK TENDERLOIN WITH SOUR CHERRY SAUCE
Think of this recipe as pork on pork with cherries. The flavors here, smoke, pork, and tart-sweet cherries, echo those of the fruity merlot grape. Have a glass of merlot while you cook this simple dish and suddenly any old weekday evening feels a lot more fun.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Pat dry the pork tenderloin and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper, then wrap with the bacon, overlapping the slices.
- Heat the oil in a large nonstick skillet over medium-high heat until hot, then brown the pork and shallots, 6 to 8 minutes. Flip the pork tenderloin browned-side up and transfer the skillet to the oven. Roast until the pork reaches 145 degrees F in the center, 15 to 18 minutes.
- When the pork is done, transfer to a cutting board, leaving the shallots in the skillet. Add the cherries and stock to the skillet and bring to a simmer. Stir together the cornstarch and 1 tablespoon water, then add to the skillet, bring to a boil, whisking until sauce is thickened, about 2 minutes. Season the sauce with salt and pepper. Slice the pork into 8 pieces, divide among 4 plates with the sauce, and sprinkle with dill, if desired.
MEDALLIONS OF PORK WITH SOUR CHERRY SAUCE
Thinly pounded pork tenderloin slices can be a remarkably economical cut of meat that pair nicely with the sweet-tart sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 7
Steps:
- Cut pork into 1/4-inch slices. Place between two sheets of plastic wrap, and pound thin with a mallet or the side of a cleaver.
- In a small saucepan over medium heat, combine cherries with 1/3 cup of port. Bring to a simmer, then turn off heat. Let cherries soak until you need them.
- In a medium saute pan (not nonstick) over medium-high heat, cook butter with olive oil until light brown. Cook pork in 2 batches, allowing to brown well around the edges, about 1 to 2 minutes on each side. Transfer to a warm plate, and sprinkle with salt and pepper. Do not allow pan drippings to burn.
- Remove pan from heat. Add vinegar, scraping pan with a wooden spoon. Return to heat, and add remaining 2/3 cup wine. Boil over high heat until thick, about 1 minute. Combine with cherries, and spoon over meat. Serve immediately.
MEATBALLS IN SOUR CHERRY SAUCE (KABAB KARAZ)
The writer Anissa Helou put this bright and tart Syrian dish on the cover of her cookbook "Feast: Food of the Islamic World," which gathers recipes from across the Muslim diaspora. "If there is a dish that symbolizes the cooking of Aleppo, this has to be it," she writes inside; the recipe is adapted from Maria Gaspard-Samra, a chef who taught cooking classes in Aleppo. These small lamb meatballs are browned - take care not to overcook them - and then simmered in a pool of pitted sour cherries, raw cane sugar and pomegranate molasses. Then they are piled on a bed of pita bread triangles drizzled with butter and dusted with chopped parsley and toasted pine nuts. If you can't find fresh or frozen sour cherries, use dried, which you can rehydrate by soaking overnight in water.
Provided by The New York Times
Categories dinner, meatballs, main course
Time 45m
Yield 3 to 4 servings
Number Of Ingredients 11
Steps:
- Make the meatballs: Mix the lamb, salt and spice mixture (or allspice) and shape into small balls, the size of large marbles. Melt the butter in a large skillet over medium heat and sauté the meatballs just until lightly browned. Remove from pan with a slotted spoon and set aside.
- Put the cherries, sugar and pomegranate molasses in a pot large enough to eventually hold the meatballs and bring to a bubble over medium heat. Reduce the heat to medium-low and, stirring occasionally, simmer for 15 to 25 minutes, or until the sauce has thickened. Add the meatballs and simmer for another 15 minutes, until tender.
- Assemble the dish: Arrange the pita bread triangles all over a serving platter, coarse side up, making sure the pointed ends are nicely arranged on the outside. Drizzle the melted butter all over the bread. Spoon the meat and sauce over the bread. Sprinkle the chopped parsley all over, then the toasted pine nuts. Serve immediately.
Nutrition Facts : @context http, Calories 689, UnsaturatedFat 22 grams, Carbohydrate 56 grams, Fat 43 grams, Fiber 7 grams, Protein 26 grams, SaturatedFat 16 grams, Sodium 642 milligrams, Sugar 29 grams, TransFat 0 grams
BROWN BUTTER ALMOND TORTE WITH SOUR CHERRY SAUCE
Steps:
- To make the torte:
- In a small saucepan melt butter over moderately low heat and continue to heat until golden brown with nutlike fragrance. (Bottom of pan will be covered with brown specks.) Cool butter to warm and stir in vanilla.
- Preheat oven to 375°F. Butter and flour a 9-inch round cake pan, knocking out excess flour.
- In a food processor finely grind whole almonds with flour, 2/3 cup sugar, and 1/2 teaspoon salt.
- In a large bowl with an electric mixer beat whites with remaining 1/4 teaspoon salt until they hold soft peaks. Add remaining 1/3 cup sugar gradually, beating until meringue just holds stiff peaks. Fold in nut mixture gently but thoroughly. Fold in butter gently but thoroughly (batter will deflate) and spread in pan.
- Sprinkle top of batter evenly with sliced almonds and bake torte in middle of oven 35 to 40 minutes, or until it begins to pull away from side of pan and a tester comes out clean.
- Cool torte in pan on a rack 15 minutes and invert onto rack. Flip torte right side up and cool completely. (Torte may be made 1 day ahead and kept in an airtight container at room temperature.)
- Serve cake with sauce.
- To make the sauce:
- Working over a heavy saucepan pit cherries. In pan bring cherries, sugar, and water to a boil. Stir cornstarch mixture and add to sauce, stirring. Simmer sauce 2 minutes and cool to room temperature. (Sauce may be made 2 days ahead and chilled, covered. Bring sauce to room temperature before serving.) Makes about 3 cups.
GRILLED PORK CHOPS WITH SOUR CHERRY SAUCE
Categories Fruit Pork Backyard BBQ Cherry Summer Grill Grill/Barbecue Gourmet
Yield Serves 8
Number Of Ingredients 11
Steps:
- In a heavy saucepan boil the vinegar with the sugar over moderate heat until the mixture is reduced to a glaze. Add the wine, the shallot, and the cinnamon stick and boil the mixture until it is reduced to about 1/4 cup. Add the broth and the cherries and simmer the sauce for 5 minutes. Stir the cornstarch mixture, add enough of it to the sauce, stirring, to thicken the sauce to the desired consistency, and simmer the sauce for 2 minutes. Discard the cinnamon stick, stir in the lime juice and salt and pepper to taste, and keep the sauce warm, covered.
- Pat the chops dry with paper towels, rub both sides of each chop with the oil, and season the chops with salt and pepper. Grill the chops on an oiled rack set 5 to 6 inches over glowing coals for 6 to 8 minutes on each side, or until they are just cooked through. Transfer the pork chops to a platter and spoon the sauce over them.
SOUR CHERRY SAUCE
The Moscowian duck is one of the staples roasted and served with a sour cherry sauce.I also read this sauce is served with chicken or pork chops.
Provided by Sageca
Categories Sauces
Time 20m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Pour syrup into a 1-quart heavy saucepan, setting aside cherries.
- Whisk sugar, wine, and cornstarch into cherry syrup until smooth, then bring to a boil over moderate heat, whisking constantly, and boil until slightly thickened, about 1 minute.
- Remove from heat, then stir in almond extract and cherries and cool.
- Sauce can be made 4 days ahead and chilled, covered.
Nutrition Facts : Calories 321.6, Fat 0.2, SaturatedFat 0.1, Sodium 19.4, Carbohydrate 77.1, Fiber 2, Sugar 25.5, Protein 1.9
More about "sour cherry sauce recipes"
CHERRY SAUCE (FRESH, CANNED OR FROZEN CHERRIES) - WHERE …
From whereismyspoon.co
4.5/5 (16)Total Time 10 minsCategory DessertsCalories 92 per serving
- Pour 4-5 tablespoons of the canning juice into a small bowl. Pour the rest of the juice, about 180 ml/ 6 oz/ ¾ cup juice into a saucepan. If using fresh or frozen cherries replace the juice with water.
- Bring the liquid to a boil. In the meantime whisk together the reserved juice (or water) with the cornstarch. You should have a thick yet still pourable paste.
EASY SOUR CHERRY SAUCE - ART AND THE KITCHEN
From artandthekitchen.com
4.2/5 (107)Servings 4Cuisine AmericanCategory Dessert
59 CHERRY RECIPE FAVORITES FOR SWEET AND SAVORY DISHES
From epicurious.com
CHERRY SAUCE - DRIVE ME HUNGRY
From drivemehungry.com
EASY CHERRY SAUCE FOR DUCK (WITH FROZEN CHERRIES)
From somebodyfeedseb.com
RHUBARB AND SOUR CHERRY GRILLING SAUCE - HEALTHY …
From healthycanning.com
BEST CHERRY SAUCE - THE DARING GOURMET
From daringgourmet.com
CHERRY SWEET AND SOUR SAUCE - GROW A GOOD LIFE
From growagoodlife.com
EASY CHERRY SAUCE RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
4.9/5 (66)Total Time 15 minsCategory Dessert, SaucePublished May 7, 2020
BURST CHERRY TOMATO SAUCE RECIPE - BBC FOOD
From bbc.co.uk
BEST SOUR CHERRY SAUCE FOR DUCK RECIPE - FOOD52
From food52.com
SOUR CHERRY RECIPES SURE TO MAKE YOUR SUMMER SWEETER
From marthastewart.com
CHICKEN IN SOUR CHERRY SAUCE RECIPE | PBS FOOD
From pbs.org
PAN-SEARED DUCK & SOUR CHERRY SAUCE - BLUE APRON
From blueapron.com
BLACK PEPPER STEAK WITH SOUR CHERRY SAUCE - EATINGWELL
From eatingwell.com
OUR MOST SUCCULENT SWEET AND SOUR CHERRY RECIPES | SAVEUR
From saveur.com
You'll also love