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.
Time 4h5m Yield 2-1/2 cups or 10 servings, 1/4 cup each Number Of Ingredients 3 Steps:
Preheat oven to 300°F. Place cranberries in 13x9-inch baking dish; sprinkle evenly with sugar. Bake 1 hour, stirring after 30 minutes. Add brandy; stir until well blended. Pour into jars or serving dishes. Cool completely. Cover and refrigerate several hours or until chilled.
Yield 8 Number Of Ingredients 5 Steps:
Place butter, confectioners sugar, orange rind, orange juice, and brandy or cognac into food processor and mix until smooth. Pile sauce into serving bowl and refrigerate. Remove from fridge about one hour before serving.
Time 15m Yield 6-8 serving(s) Number Of Ingredients 5 Steps:
In a small saucepan, heat honey, orange juice and brandy to boil. Reduce heat and add strawberries. Simmer for 10 minutes. Stir in corn starch. Remove from heat and let cool. Refrigerate before use. Use as a topping.
Time 1h5m Yield 4-6 Servings Number Of Ingredients 4 Steps:
In a medium bowl, mix together the strawberries, sugar, zest and salt to coat well. Cover and allow to rest for 1 hour. Add the mixture to a blender and puree until smooth.
Time 1h5m Yield 8-10 serving(s) Number Of Ingredients 3 Steps:
Place cranberries in 9 x 13 inch baking dish. Sprinkle evenly with sugar. Cover and bake at 300 degrees for 1 hour. Remove from oven. Stir carefully, then stir in brandy or orange juice. Pour into jars or serving dishes. Store in refrigerator. Makes about 3 cups.
More about “brandied strawberry sauce recipes”
Time 25m Yield 8 Number Of Ingredients 7 Steps:
In a small pan over medium heat, combine the orange zest and water. Cover and bring to boil. Reduce heat and simmer for 15 minutes. Drain, reserving zest and 1/3 cup liquid. To the reserved liquid, add the sugar, orange juice and lemon juice. Bring to boil; reduce heat and simmer for 3 minutes uncovered, stirring often. Add cranberries; increase heat to medium-high and boil for about 10 minutes or until the cranberries have popped and a small spoonful of sauce sets on a cold plate. Remove from heat, stir in brandy. Pour into 4 1/2 pint jars leaving 1/2 inch space from top. Place lids onto jars, and store in the refrigerator for up to two weeks.
