CHERRIES SIMMERED IN RED WINE
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Stir wine and sugar in heavy large saucepan over medium heat until sugar dissolves. Add cherries. Bring to boil. Remove from heat; let stand 5 minutes. Using slotted spoon, transfer cherries to medium bowl.
- Boil cooking liquid until reduced to 2 cups, about 25 minutes. Mix in orange peel, almond extract and nutmeg. Cool. Pour syrup over cherries; toss. Cover; chill until cold. (Can be made 1 day ahead. Keep chilled.) Spoon cherry mixture into bowls and serve.
MULLING SYRUP
This spiced syrup works equally well for mulled wine or cider. Make a batch ahead of time for entertaining or make up a gift kit for Christmas
Provided by Lulu Grimes
Time 35m
Yield Makes 2 x 400ml bottles
Number Of Ingredients 7
Steps:
- Put all the ingredients into a saucepan with 1 litre water and bring slowly to a simmer, making sure all the sugar has been completely dissolved. Turn down the heat and simmer for 20 mins. Leave to cool, then strain through a very fine sieve.
- Sterilise your bottles by washing them in hot soapy water, rinsing well, then drying them in a warm oven. Meanwhile, rewarm the syrup until just hot, then pour into the bottles while still hot and seal.
- Before giving away, add labels with serving instructions: Heat 400ml syrup with 750ml red wine or cider and some slices of orange or apple. Syrup will keep in a cool, dark place for up to 3 months.
Nutrition Facts : Calories 15 calories, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar
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
PRESERVED CHERRIES IN SPICED PORT
These are a great low-fat accompaniment to ice cream, toasted brioche, waffles or pancakes. They can be stored in the fridge for up to a month. From the November 2005 issue of the 'Australian Good Taste' magazine. Posted for the post ZWT Healthy for the Holidays Challenge!
Provided by bluemoon downunder
Categories Dessert
Time 25m
Yield 4 cups
Number Of Ingredients 7
Steps:
- Wash a 4 cup capacity glass preserving jar with a plastic lid in hot, soapy water, rinse well, and drain throughly.
- Place the water, sugar, star anise, vanilla bean and orange rind in a saucepan over a low heat. Cook, stirring, for 3 minutes or until the sugar dissolves. Increase the heat to high and bring to the boil. Add the cherries. Reduce the heat to medium and simmer for 3-4 minutes or until the cherries soften slightly.
- Using a slotted spoon, transfer the cherries, star anise, vanilla bean and orange rind to the glass preserving jar.
- Bring the syrup to the boil over a high heat and boil for 5 minutes or until the syrup thickens. Add the port, and again bring to the boil. Use a thermometer to ensure the syrup reaches 80°C, then pour the syrup over the cherries in the preserving jar and seal immediately. Turn upside down for 2 minutes. Turn upright and set aside until cool. Label, date and store in the fridge for up to a month.
Nutrition Facts : Calories 989.2, Fat 2.4, SaturatedFat 0.5, Sodium 6.5, Carbohydrate 236.1, Fiber 25, Sugar 194.6, Protein 12.7
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