BLACKBERRY BRANDY SAUCE
Fresh ingredients make a rich-tasting blackberry brandy sauce to serve over ice cream, cheesecake, pancakes, angel food cake ... the possibilities are endless, and it makes everything look gorgeous. -Crystal Jo Bruns, Iliff, Colorado
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 12 servings (1/4 cup each).
Number Of Ingredients 6
Steps:
- In a large saucepan, mix sugar and cornstarch; stir in water. Add blackberries; bring to a boil. Reduce heat; simmer, uncovered, 10-12 minutes or until sauce is thickened, stirring occasionally. Remove from heat; stir in brandy. Cool slightly. If desired, serve with ice cream.
Nutrition Facts : Calories 93 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 22g carbohydrate (19g sugars, Fiber 2g fiber), Protein 1g protein.
BLACKBERRY BRANDY
Last summer was a wonderful year for blackberries (probably due to the rainy summer!) and the brambles at my local secret location produced a bumper crop. I found this recipe when doing a general trawl of the internet for blackberry recipes; it was on the BBC Food website (shown as a variation under a recipe for Sloe Gin!). As we had picked so many blackberries I thought I'd give blackberry brandy a go. I was so pleased that I did as the finished result was absolutely wonderful. There are a few recipes posted on Recipezaar that use blackberry brandy, so you can enjoy this brandy in one of these or simply drink it on its own (slowly and savouring every drop!), as we do. Although I used fresh blackberries, I reckon that frozen ones will work just as well. Cooking time is steeping time!
Provided by Mrs B
Categories Beverages
Time P1m29DT10m
Yield 1 litre
Number Of Ingredients 3
Steps:
- Divide the blackberries between 3 sterilised 500ml 'Kilner' jars (or alternatively use other sterilised jars/containers that you can seal tightly, or place blackberries into one very large container).
- Pour in the sugar, dividing it equally between the jars; divide and pour in the brandy.
- Seal the jars tightly and shake them well.
- Store in a cool, dark cupboard and shake every other day for a week, then shake once a week for two months; the brandy be then be ready to drink, but will keep improving if you can manage to leave it for longer!
- When the brandy has steeped for at least two months, strain it off into a 1 litre bottle (you can reserve the fruit for a very boozy dessert; a few berries are great served with vanilla ice cream); it is now ready to serve.
Nutrition Facts : Calories 3849.8, Fat 2.2, SaturatedFat 0.1, Sodium 13.9, Carbohydrate 270.4, Fiber 24.1, Sugar 248.8, Protein 6.3
STEAKS, SAUTEED ONIONS WITH A BLACKBERRY BRANDY SAUCE
This is a simple quick sauce to drizzle over steaks. It is impressive and really unique. I love to pair some of the same flavors by making a salad with fresh blackberries, bleu cheese, candied walnuts and a creamy maple/brandy dressing, my simple mashed parsnips and cauliflower for a different side dish and pumpernickle or rye rolls. I have served this over skirt steak and over fillet mignon as well. It is just a great sauce for a nice change.
Provided by SarasotaCook
Categories < 60 Mins
Time 40m
Yield 4 Steak, 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Steaks -- I like to saute mine in a cast iron pan, but any large heavy saute pan will work for this. If you decide to go with a skirt steak they will not have to be finished in the oven, but if you use a thicker cut of meat, you will need a oven proof pan to finish the cooking in the oven.
- Heat the pan to medium high heat and add the olive oil. Season the steak well on both sides with salt and pepper and bring to room temperature. Sear the steak on one side for 4-5 minutes until nice and brown (the time will depend of how thick the steak is) and then flip. I like to finish in a 425 degree oven for about 5-8 minutes until it reaches your desired internal temperature. NOTE: These times are based on on 1 1/2" thick strip or fillet. Remove the steak once done and transfer to a plate and cover with foil to let rest.
- Onions -- As the steak finishes in the oven, cook the onions in a separate small sauce pan. Heat to medium high and then add the butter and onions. Season with salt and pepper and saute 5-8 minutes until the onions are lightly golden brown and tender. Finish by adding the thyme. Just reduce to low while the steaks finish and you make the sauce.
- Sauce -- After the steak is done and resting, return the pan to the stove on medium heat. Add in the garlic and cook just a minute, then add the white wine to deglaze the pan. Scrape up the drippings as well. Cook just a couple of minutes so it reduces slightly. It doesn't take long. Then remove the pan off the heat as you stir in the brandy and then return it. NEVER pour a flammable liquid like brandy directly over the heat. Return to medium heat and bring to a boil. Then remove from the heat and add in the mustard, butter and blackberry jam. Just whisk everything together. The heat of the pan and wine will warm up everything perfectly.
- Serve -- Plate the steak and top with a few of the onions. Then drizzle a little of the sauce on the top. If you go with a skirt steak or something similar you can slice up the steak on a batter and serve it the same way with the onions and sauce.
- As I said I love a green salad with blackberries, blue cheese and candied walnuts to bring all the flavors together and my parsnips and cauliflower puree for a nice twist to mashed potatoes. Make the potatoes (aka cauliflower) and the walnuts all ahead, so it is just matter of a quick reheat and the steak. A gorgeous dinner for friends one night.
HOMEMADE BLACKBERRY BRANDY LIQUEUR
It doesn't get any easier than this. Mix all the ingredients, turn upside down everyday and Viola, you have your very own homemade Brandy Liqueur. Not sure where this recipe has been hiding, but I recently found it and wanted to get it on Zaar before I lost it again. I didn't see another one like it on this site, so I am sharing mine. Start now and you'll have it ready to share by the holidays.
Provided by Vseward Chef-V
Categories Easy
Time P1m29DT5m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 5
Steps:
- In a gallon screw-top jar, mix all of the ingredients. Cover tightly. Invert the jar and let it stand for about 24 hours. Turn the jar upright and leave it for another 24 hours.
- Repeat this process until all of the sugar is dissolved. Store the jar in a in cool, dark place for at least 2 months. Strain the mixture through cheesecloth into a decanter.
Nutrition Facts : Calories 268, Fat 0.4, Sodium 1.4, Carbohydrate 25.8, Fiber 3.9, Sugar 22.2, Protein 1
BLACKBERRY COULIS
This super easy and versatile no-cook blackberry sauce is sure to become a family favorite. It can be used on cheesecake, ice cream, yogurt, crepes--the possibilities are endless! It's even delicious in the bottom of a glass topped with champagne! Because the sweetness of blackberries can vary so much, adjust the sugar to suit your tastes.
Provided by France C
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 5m
Yield 8
Number Of Ingredients 3
Steps:
- Combine blackberries, sugar, and lemon juice in the bowl of a small food processor. Blend until smooth and sugar has dissolved, 15 to 20 seconds. Adjust sugar if desired, and blend again.
- Strain mixture using a fine mesh strainer to remove seeds. Refrigerate until ready to use.
Nutrition Facts : Calories 27.7 calories, Carbohydrate 6.6 g, Fat 0.2 g, Fiber 1.8 g, Protein 0.5 g, Sodium 0.4 mg, Sugar 4.8 g
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