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Homemade Cranberry and Dried Cherry Sauce

01 Jan

Brought to us by Jessica

2 1/2 cups cranberry juice
1 cup golden brown sugar, packed
1 cinnamon stick, broken in half
1/4 tsp ground allspice
1 6-ounce package dried cherries (tart or not)*
1 12-ounce bag cranberries

Bring first juice to a boil in a medium saucepan and stir in the sugar until it dissolves.

Add cherries and cook for 2 minutes. Add cranberries and cook until berries pop, stirring occasionally. This will take about 10 minutes.

Transfer to a large bowl, cover and chill overnight. Discard cinnamon stick before serving.

Serve cold or at room temperature.

Makes about 4 cups.

(Jessica) I would like to also add a couple notes to this recipe:
– I cooked on medium-high heat throughout
– I added the allspice and cinnamon stick at the same time as adding the brown sugar

Source: Slashfood

 

Homemade Cranberry and Dried Cherry Sauce

01 Jan

Brought to us by Jessica

2 1/2 cups cranberry juice
1 cup golden brown sugar, packed
1 cinnamon stick, broken in half
1/4 tsp ground allspice
1 6-ounce package dried cherries (tart or not)*
1 12-ounce bag cranberries

Bring first juice to a boil in a medium saucepan and stir in the sugar until it dissolves. Add cherries and cook for 2 minutes.

Add cranberries and cook until berries pop, stirring occasionally. This will take about 10 minutes.

Transfer to a large bowl, cover and chill overnight. Discard cinnamon stick before serving.

Serve cold or at room temperature.

Jessica’s Notes:

– I cooked on medium-high heat throughout
– I added the allspice and cinnamon stick at the same time as adding the brown sugar

Makes about 4 cups.

Source: Slashfood

 
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Posted in Sauces

 

Béarnaise Sauce

01 Jan
Brought to us by John
1/3 cup champagne or white wine vinegar
1/3 cup dry white wine
1/3 cup finely chopped shallot (from about 1 medium)
5 fresh tarragon sprigs, leaves removed and finely chopped (about 1 tablespoon), stems reserved
6 whole black peppercorns, crushed
3 large egg yolks
8 tablespoons unsalted butter (1 stick), cut into 8 pieces, at room temperature
1 to 2 teaspoons finely chopped fresh chervil (optional)
Kosher salt
Freshly ground black pepper
  1. Fill a medium saucepan with 1 inch of water and bring it to a bare simmer over low heat.
  2. Meanwhile, combine the vinegar, wine, shallots, tarragon stems, and crushed peppercorns in a medium frying pan. Bring to a simmer over medium heat and cook until reduced to just over 2 tablespoons, about 10 minutes. Strain the vinegar mixture, pressing on the solids, through a fine-mesh strainer and into a medium heatproof bowl large enough to sit suspended over (but not touching) the water in the saucepan; discard the solids.
  3. Add the egg yolks to the vinegar mixture and whisk to combine. Set the vinegar-yolk mixture over the simmering water and cook, whisking constantly, until the yolks thicken and the mixture forms ribbons when the whisk is lifted from the bowl, about 3 to 4 minutes. (Check to make sure the water does not boil by periodically removing the bowl from the saucepan using a pot holder or dry towel. If the water boils, reduce the heat so the eggs do not curdle.)
  4. Whisk in the butter pieces one at a time, making sure each piece is incorporated before adding the next, until all of the butter has been added, about 2 minutes total. Remove the sauce from heat. (If the sauce is too thick, you can thin it with a few drops of water.) Whisk in the chopped tarragon leaves and chervil (if using) and season with salt and pepper. Serve warm.

Source: Chow.com

 
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Posted in Sauces, Spice