CHERRY BOMB BARBECUE SAUCE
Though barbecue is my cooking passion, I'm not really much of a believer in barbecue sauce. When I make barbecue, I prefer to let the smoke do the talking, not the sauce. But this cherry-based sauce I concocted is pretty darn good - and pretty hot.
Provided by Food Network
Categories condiment
Number Of Ingredients 15
Steps:
- In a heavy saucepan, saute onion in oil until caramelized. Add cherry juice, vinegar, chipotle peppers two packages of dried cherries, garlic, paprika and pickled cherry peppers. Bring to a boil. Reduce heat and let simmer until chipotle peppers are completely softened, at least 30 minutes.
- Remove from heat and let cool. In a food processor, puree this mixture together with the remaining two packages of dried cherries, the tomato paste, roasted red peppers and cherry preserves until smooth.
- Push puree through a fine mesh strainer into a saucepan. Add sugar and salt to taste. Add whiskey. Return to stove and bring back to a boil. Reduce heat and let simmer for another 20 minutes or so. Adjust salt and sugar.
PORK MEDALLIONS WITH CHERRY SAUCE
Provided by Ellie Krieger
Categories main-dish
Time 22m
Yield 4 servings, serving size: 4 medallions and 2Tbs of sauce
Number Of Ingredients 8
Steps:
- Season the pork medallions with 1/4 teaspoon of salt and pepper. Heat 2 teaspoons oil in a large nonstick skillet over a medium-high heat and cook the meat until there is just a slight blush in the center about 3 minutes per side. Transfer the meat to a plate and tent with foil.
- Add the remaining teaspoon of oil and the shallots to the pan and saute until they begin to soften, about 1 minute. Add the chicken broth, balsamic vinegar, the remaining 1/4 teaspoon of salt and the cherries and cook until the liquid is reduced by half, about 4 minutes. Season with salt and pepper, to taste. Pour the sauce over the pork medallions and serve.
Nutrition Facts : Calories 245 calorie, Fat 9 grams, SaturatedFat 2 grams, Cholesterol 92 milligrams, Sodium 380 milligrams, Carbohydrate 31 grams, Protein 8.5 grams
CRISP-TENDER ROAST DUCK WITH CHERRY-ROSEMARY SAUCE
Steps:
- Preheat the oven to 300 degrees F.
- Rinse the duck inside and out and pat dry. Trim any excess fat from the neck and cavity, snip off wingtips and discard. Mix 1 tablespoon salt and 1/2 teaspoon pepper in a small bowl, and sprinkle the bird inside and out. Using a paring knife, make dozens of slits through the skin and fat (taking care not to pierce the meat) all over both sides and all parts of the bird.
- Put the duck breast-side up on a rack in a roasting pan and roast for 1 hour. Take the bird out of the oven, transfer to a platter and carefully drain the fat from the pan into a measuring cup (you'll end up getting 2 to 3 cups). Return the duck to the pan, prick with the knife again, turn it breast-side down and roast another hour. Repeat each hour, roasting the duck for a total of 4 1/2 hours.
- While the duck cooks, make the sauce: In a small saucepan, heat 1 tablespoon duck fat over medium heat and cook the shallots until soft, about 4 minutes. Add the garlic and cook until fragrant, 1 minute. Add the cherries, stock, preserves, honey and rosemary, and simmer until slightly thickened, about 10 minutes. Remove from the heat, add the lemon juice, swirl in the butter and taste for salt and pepper. Set aside until the duck is finished.
- After 4 1/2 hours of roasting, turn the oven temperature up to 350 degrees F, prick the duck skin one last time, salt the skin again and return bird to the oven, breast-side up. Roast for 30 minutes until the skin is nicely browned.
- Remove from the oven, tent with foil and let rest for 20 minutes. Gently reheat the sauce over low heat. Carve the duck, put the pieces on a serving platter and serve with sauce.
ANGEL FOOD CAKE WITH WARM CHERRY SAUCE
Provided by Rachael Ray : Food Network
Categories dessert
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine the cherries, raisins, apple brandy, butter, sugar, and spices in a medium saucepan and bring to a simmer over medium heat. Cook until butter is melted and sauce has thickened, about 5 minutes.
- Put the angel food cake slices on 4 plates, and top each with a scoop of cherry sauce and a dallop of sour cream.
JELLIED CRANBERRY-CHERRY SAUCE
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Combine the cranberries, sugar, 1 1/2 cups water, the cherry juice, dried cherries, rosemary and a pinch of salt in a medium saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until the cranberries burst and the sauce thickens, 15 to 20 minutes. Let cool slightly. Discard the rosemary sprig.
- Puree the sauce in a blender until smooth. Strain through a fine-mesh sieve into a serving dish, pressing the sauce through with a rubber spatula. Refrigerate until set, at least 3 hours or overnight.
CHERRY SAUCE
Make and share this Cherry Sauce recipe from Food.com.
Provided by Karen From Colorado
Categories Sauces
Time 15m
Yield 2-3 cups, 10 serving(s)
Number Of Ingredients 5
Steps:
- Combine sugar, cornstarch and salt in a saucepan.
- Stir in water.
- Add the cherries and cook until thick and bubbly.
SPICED CHERRY SAUCE
Here's a version of a recipe my mom used to make! Over the years I've cut back on the amount of spices but still enjoy the combination, whether over ice cream, pound cake, fruitcake, pancakes and even some meats! At times I've even jazzed it up a little with a bit of cherry flavoring, if you know what I mean!
Provided by Sydney Mike
Categories Sauces
Time 20m
Yield 2 1/2 cups, 6 serving(s)
Number Of Ingredients 9
Steps:
- Except for the cherries, combine all ingredients in a saucepan & bring to boil.
- Reduce heat & simmer 15 minutes, stirring frequently.
- Remove from heat & stir in cherries.
- Cool before serving.
Nutrition Facts : Calories 262.4, Fat 0.5, SaturatedFat 0.1, Sodium 62.3, Carbohydrate 69.4, Fiber 1.3, Sugar 38.9, Protein 0.7
PORK WITH CHERRY SAUCE
The deep flavor of cherries and wine pairs perfectly with pork tenderloin in this sweet-and-savory dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 25m
Number Of Ingredients 10
Steps:
- Place flour in a shallow dish. Season pork with salt and pepper, then coat with flour, shaking off excess.
- In a large skillet, heat 1 tablespoon oil over medium-high. Working in batches, cook pork until browned and cooked through, about 2 minutes per side. Transfer to a plate and tent loosely with foil.
- Add remaining 2 tablespoons oil and shallots, and cook until softened, 6 to 8 minutes. Season. Add wine and broth and cook, stirring, until reduced by half, about 3 minutes. Add cherries and ginger and cook until softened, about 2 minutes. Return pork to pan along with any accumulated juices and cook until sauce has thickened slightly, 2 minutes. Serve over polenta.
Nutrition Facts : Calories 343 g, Fat 15 g, Fiber 2 g, Protein 31 g, SaturatedFat 3 g
CHERRY DESSERT SAUCE
The original of this recipe was seen in the December 2009 Best of Cooking Light, Holidays, where it was included with a recipe for steamed chocolate pudding. However, since I only wanted the sauce recipe . . . One serving is figured at 2 tablespoons.
Provided by Sydney Mike
Categories Sauces
Time 23m
Yield 1 1/2 cups, 12 serving(s)
Number Of Ingredients 7
Steps:
- In a blender or food processor, combine cherries & orange Juice, then cover & process until smooth.
- If it's necessary for the sauce to be REALLY smooth, strain the cherry mixture in a sieve over a bowl, then discard the pulp. (I usually don't do this step, however,).
- In a saucepan, combine 1/2 cup water, sugar & brandy (if using). Place over medium-high heat & cook until sugar dissolves, stirring constantly.
- Add the cherry mixture to the sugar water & stir well, then bring it to a boil, reduce heat & simmer 10 minutes, stirring occasionally.
- In a small container, dissolve cornstarch in 1 tablespoon of water, then stir it into the cherry mixture, bring to a boil & cook another minute or until slightly thick.
- Serve warm over pudding, pound cake, ice cream, whatever.
Nutrition Facts : Calories 46.9, Fat 0.1, Sodium 0.7, Carbohydrate 11.9, Fiber 0.7, Sugar 10.9, Protein 0.4
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
SAVORY CHERRY SAUCE
This is an easy sauce that goes well with chicken, turkey, fish, and pork. It is not a strongly flavored sauce, so it doesn't overpower the meat at all, but it does add nice color and an herb flavor with some sweetness from the cherries. I suggest using thyme sprigs, so they can easily be removed when the sauce is done. I have used agave syrup, and that works too. Frozen cherries work well with this if they are unsweetened. The finished sauce also freezes well. (Use sweet cherries, not pie cherries. I like it made with Bing cherries.)
Provided by Cook In Northwest
Categories Sauces
Time 15m
Yield 1 1/4 cups
Number Of Ingredients 10
Steps:
- Combine cherries, 3 tablespoons water and all remaining ingredients except cornstarch and 1 tablespoons water. Cover and simmer gently 10 minute Combine reserved water and cornstarch. Stir into cherry mix. Cook and stir until thickened (1 min.).
Nutrition Facts : Calories 296.3, Fat 0.6, SaturatedFat 0.1, Sodium 131.8, Carbohydrate 66.8, Fiber 2.9, Sugar 57.5, Protein 1.8
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
DUCK BREAST WITH SWEET CHERRY SAUCE
Cherries form an addictive sauce for duck breast when stewed with tomato paste, cumin, red wine, shallot, and a host of other aromatics.
Provided by Paul Grimes
Categories Duck Fruit Poultry Roast Valentine's Day Dinner Cherry Meat Summer Anniversary Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield 4 servings
Number Of Ingredients 21
Steps:
- Heat oil in a 2- to 3-quart heavy saucepan over moderate heat until hot but not smoking, then cook onion, garlic, and shallot, stirring occasionally, until golden, about 7 minutes.
- Add tomato paste, black pepper, cumin, hot pepper flakes, and 1/4 teaspoon salt and cook, stirring, 30 seconds. Add bell pepper and tomato and cook, stirring occasionally, until softened, about 5 minutes.
- Stir in wine, vinegar (to taste), and sugar and simmer 1 minute. Stir in mustard, 1 1/2 cups cherries, and remaining 1/2 teaspoon salt and simmer 1 minute.
- Purée mixture in a blender until very smooth, about 1 minute (use caution when blending hot liquids). Force cherry sauce through a fine-mesh sieve into a bowl and transfer 1/4 cup sauce to a small bowl for glazing duck.
- Put oven rack in middle position and preheat oven to 450°F.
- Score duck skin in a crosshatch pattern with a small sharp knife and season duck all over with salt and pepper.
- Heat water in an ovenproof 12-inch heavy skillet over low heat until hot, then add duck, skin side down. Cook duck, uncovered, over low heat, without turning, until most of fat is rendered and skin is golden brown, about 25 minutes.
- Transfer duck to a plate and discard all but 1 tablespoon fat from skillet. Brush duck all over with cherry sauce from bowl and return to skillet, skin side up.
- Roast duck in oven until thermometer registers 135°F (see cooks' note, below), about 8 minutes for medium-rare.
- Transfer duck to a cutting board and set skillet aside. Let duck stand, loosely covered with foil, 10 minutes.
- Immediately after covering duck, carefully pour off any fat from skillet, leaving any brown bits, and add remaining cherry sauce, stirring and scraping up any brown bits. Add remaining 1 1/2 cups cherries. (Cherries will lose flavor if cooked; heat from skillet will warm sauce.)
- Holding a sharp knife at a 45-degree angle, cut duck into slices. Sprinkle with chopped herbs and serve with cherry sauce.
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EASY CHERRY SAUCE RECIPE - NATASHASKITCHEN.COM
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- In a medium saucepan (off the heat), add water (use 1/3 cup for fresh cherries and 1/4 cup water for frozen cherries). Whisk in 1 Tbsp cornstarch, 1 Tbsp lemon juice, and 2 Tbsp sugar.
- Add cherries and cook stirring occasionally until sauce is at a light boil (about 6-10 minutes for fresh cherries and 12-15 minutes for frozen). The sauce should be thickened and uniformly bubbling, not just at the edges, then remove from heat.
FRESH CHERRY SAUCE (SUPER EASY RECIPE!) - THE ENDLESS MEAL®
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- Add the pitted cherries, 1/4 cup of the water, sugar, and salt to a small pot and bring it to a boil over high heat. Lower the heat to medium and simmer for 5 minutes, or until the cherries are soft.
- Whisk the tapioca starch with the remaining 1/4 cup of water and add it to the pot. Stir until it thickens then remove the pot from the heat.
CHERRY SWEET AND SOUR SAUCE - GROW A GOOD LIFE
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- Extract the juice by combining cherries, pineapple, and water in a large saucepan over low heat. Heat and simmer slowly until the fruit is soft, and the juices are released.
- Crush the fruit with a potato masher and continue simmering over low heat for 5-10 minutes, stirring occasionally.
- Strain the fruit through a damp jelly bag or double layers of cheesecloth. Discard the solids. Measure out 4 1/2 cups of juice. Add more water if needed.
FRESH CHERRY DESSERT SAUCE - THE VIEW FROM GREAT ISLAND
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- Put the cherries, water, and sugar in a heavy saucepan. Bring to a full boil over medium high heat, stirring to dissolve the sugar. Cook for a few minutes while the cherries start to release their juices.
- Stir the cornstarch together with the lemon juice and add to the pan. Continue to stir and cook until the sauce has thickened and is glossy, this will only take a minute or two. Remove from the heat and stir in the extract.
- Let the sauce cool, then put into jars or an airtight container and refrigerate until needed. You can use it cold, room temperature, or warmed up.
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- Add water, sugar, cornstarch, and lemon juice to a small pot. Whisk until no cornstarch lumps remain.
- Place pot over medium heat and whisk mixture continuously until it starts to thicken, about 2-3 minutes.
- Add frozen cherries and stir. When mixture starts to bubble, turn the heat down to low and simmer for 5-7 minutes, stirring occasionally so the mixture does not stick to the bottom of the pot. Continue simmering until the sauce has thickened and looks glossy.
BEST CHERRY SAUCE - THE DARING GOURMET
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- Place the cherries and the syrup or water in a small saucepan along with the sugar, butter and lemon juice. Bring to a boil. If using fresh or frozen cherries, reduce the heat and simmer for another 3 minutes. Stir in the cornstarch mixture, stirring continually until the sauce is thickened, about 1 minute. Remove from heat and stir in the almond extract.
PORK CHOPS WITH CHERRY SAUCE RECIPE - REAL SIMPLE
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- Heat 1 tablespoon of the oil in a saucepan over medium heat. Add the shallots and cook for 3 minutes.
- Stir in the cherries, broth, marmalade, vinegar, and red pepper. Simmer until the sauce thickens, 6 to 8 minutes.
- Heat the remaining oil in a large skillet over medium-high heat. Season the pork with 1 teaspoon salt and ¼ teaspoon pepper.
FRESH CHERRY SAUCE RECIPE - A DELICIOUS TOPPING FOR DESSERTS
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- Heat cherries, sugar, lemon juice, fine sea salt and cornstarch in a heavy bottom sauce pan over medium heat.
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