Best Blackberry Brandy Recipes

SWEET BLACKBERRY AND BRANDY SAUCE

Steps:

• Place the blackberries, sugar, and brandy into a saucepan, and place over medium heat. Slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. Dissolve the cornstarch in the water, and stir into the simmering berries. Continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.

BLACKBERRY BRANDY SLUSH

Steps:

• In a very large bowl, stir water and sugar until sugar is dissolved. Stir in brandy and juice concentrates. Transfer to freezer containers; freeze overnight., To serve, place about 1/2 cup brandy mixture in each glass; top with 1/2 cup soda.

BLACKBERRY BRANDY SAUCE

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.

BRANDY'S BLACKBERRY COBBLER

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Whisk 1 cup of flour with the salt in a mixing bowl. Mix in the softened butter until the mixture resembles cornmeal. Stir in the ice water until a dough forms. Refrigerate until ready to use.
• Place the berries in a mixing bowl, and sprinkle with 1 1/4 cups sugar and 6 tablespoons of flour. Stir in the water until moistened, and scrape into a 2-quart baking dish. Roll the dough on a floured work surface to 1/4-inch thick, and cut into 3/4-inch strips. Place onto the berries in a crisscross pattern. Scatter the diced butter over top.
• Bake in the preheated oven until the berries are tender and the crust is golden brown, about 30 minutes.

SALMON WITH BLACKBERRY BRANDY SAUCE

Steps:

• Lightly season the salmon with a pinch of salt and pepper on each side. In a frying pan over high heat, add the cooking oil. When the oil is very hot, add the salmon fillets, not touching. Fry for 2 minutes, flip the salmon, turn the heat to medium, cover and let cook for an additional 2-3 minutes or until the salmon is just slightly rare in the middle. Cook an additional minute if you like your salmon cooked all the way through. Remember the residual heat will continue to cook the salmon further after you remove from heat. With a spatula, remove the salmon to a plate and tent loosely with tin foil to keep warm while you make the sauce. Return the same frying pan on medium heat (you should have some juicy bits and oil still clinging to the pan) whisk together the mustard, chili powder, water, vinegar and blackberry preserves. When the sauce is bubbling nicely, pour in the brandy and whisk. Simmer for 3 minutes until the sauce thickens to coat the back of a spoon. Stir in the blackberries and the butter. Stir to melt and incorporate the butter. Taste the sauce, you may want to season with the 1/2 teaspoon of salt if you are using unsalted butter. You can also an additional 1/2 teaspoon blackberry preserves if the blackberries are puckery tart. Too sweet? Add another 1/2 teaspoon of balsamic vinegar. Pour over the salmon and serve. Serves 4

BLACKBERRY BRANDY CAKE

Steps:

• Prepare cake batter as indicated for the mix, except substitute blackberry brandy for all water and/or milk (alternately, if you want less of a "rum" cake style, substitute 50% blackberry brandy and 50% milk). Make sure your cake dish/mold is well greased and floured. Pour cake mix into your dish/mold (I like a standard Bundt ring, but it's immaterial). As you pour the mix, work in layers of chocolate chips/morsels as you go if using them. Note, the chips/morsels will sink as the cake cooks, so take this into account when setting up your layers (it's why we can't just mix them into the batter). Bake as per box directions, allow to cool, ice and serve. Tip #1: I freeze my cake before icing, it makes for a much sturdier surface. Tip #2: Just microwave the icing and pour. This creates a thin icing shell which is perfect for this cake. The icing here is to cut down on evaporation and slow the process for the cake getting stale, not to be a primary component of the finished product. Remember, if doing this you're going to have lots of extra icing drip, so pour the icing over something other than the final serving plate, then cut the cake free and place on the serving plate.

STEAKS, SAUTEED ONIONS WITH A BLACKBERRY BRANDY SAUCE

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.

BLACKBERRY BRANDY SAUCE

Steps:

• 1. This recipe is a good one for when you have a lot of time to prepare.
• 2. Put onions and mushrooms, soy sauce, oyster sauce and butter in a crock pot. Cook on low for a least 12 hours to 15 hours.
• 3. Put cooked onions and mushrooms in large pan. Add beef broth and brandy. Save about 3 Tablesoons of the brandy and set aside. Bring to a boil and reduce down about half.
• 4. Make a slurry with the corn starch and brandy. Add to pot.
• 5. Let cool down. Use as a sauce over beef: meatloaf, burgers and steak.

BLACKBERRY BRANDY SLUSH

Steps:

• Bring water and sugar to a boil and then cool.
• Add lemonade and grape juice concentrates and brandy.
• Freeze, stirring occasionally.
• Serve when frozen and slushy.

BLACKBERRY BRANDY BBQ SAUCE (FOR CHICKEN)

Steps:

• 1. Mix all together in bowl.
• 2. Bake chicken for 1/2 hour, THEN top with the sauce.
• 3. Bake for an additional 15-20 mins.
• 4. *the sauce itself will taste very sweet, BUT after baking some of the sweetness will cook off. This stuff is delicious!

BLACKBERRY BRANDY

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.

HOMEMADE BLACKBERRY BRANDY LIQUEUR

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.

BLACKBERRY BRANDY CUPCAKES

Steps:

• Preheat oven to 350F. Line a cupcake/muffin pan with cupcake liners (Optional)
• Whisk together the flour, baking powder, baking soda and salt. Set aside.
• Crack the eggs into a bowl and whisk them for roughly 10-20 seconds.
• Add the sugar and continue whisking for 20-30 seconds
• Add the vanilla and the oil to the mixture and whisk until thoroughly mixed
• Slowly add half of the flour mixture. After that is completely mixed, add half of the buttermilk, then the rest of the flour, and then the rest of the buttermilk.
• Pour the brandy into a saucepan and heat until boiling. Let boil for 20-30 seconds and then remove from heat. Pour into batter and stir well.
• Continue mixing the batter until completely combined and smooth. The batter should be thin. Pour the batter into the pans, filling until about 1/2 full.
• Bake for 12-14 minutes, or until an inserted toothpick comes out clean. Take them out, and set them out to cool. Now you start your icing.
• Icing Directions:
• Cream the butter or margarine in a bowl. Gradually add 2 cups of the confectioners' sugar, and mix completely.
• Slowly add the milk, and then stir in the brown sugar and remaining confectioners' sugar.
• If you want a thinner consistency, add some more milk. If you want thicker, add more confectioners' sugar.
• By this point, the cupcakes should be completely cooled. Now you just ice them and serve!

BLACKBERRY BRANDY GLAZED BEEF ROUNDS

Steps:

• Sauté onions, set aside.
• Onions, black pepper, garlic salt, barbecue sauce and ground beef--mix together and make into 3-inch diameter rounds.
• Fry on low medium heat with olive oil.
• When meat is done cooking take out all but 1-2 tablespoons of juices and add enough Blackberry Brandy to coat all rounds.
• Deglaze for 2 minutes and serve with mashed potatoes.

BLACKBERRY BRANDY

Steps:

• Lightly crush 2 1/2 c of the berries with a fork or potato masher; place in a quart size glass canning jar or and other quart sized glass jar that has an enamel lined lid. Pour in enough brandy to cover the berries. Add equal portions of the remaining berries and brandy to reach the top of the jars lip; make sure that all of the berries are covered by the brandy. Pour in just enough brandy to begin a small overflow, then tightly cap the jar and wipe the outside clean.
• Label the date on the jar. Allow to steep in a cool, dark place for 2 months. (If a dark environment is not available, tape a piece of black construction paper around the jar.) Every two weeks, gently shake the jar to distribute the flavors.
• After two months, gently pour the jar's contents through a regular strainer or sieve; discard the residue. Follow this by two strainings through slightly dampened cheesecloth. For true clarity and professional looking results, pour the mixture through a large, clean coffee filter placed inside a funnel or clean coffee cone; loosely cover the contents with plastic wrap, since the process may take several hours.
• In a small saucepan, combine the sugar, water, and lemon zest. Bring to a boil over moderately high heat. Simmer, uncovered, for 5 minutes. Let cool to room temperature. Add the optional glycerin, if desired.
• Funnel the strained brandy into a glass bottle, then funnel in the sugar syrup through a strainer, to remove the lemon zest. Cover tightly; shake to blend. Let mature at room temperature, or slightly cooler, for at least 1 month. Yield: 1 1/2 pints

TOMMY BAHAMA'S BLACKBERRY BRANDY BBQ RECIPE

Steps:

• Mix all Rib Rub ingredients well.
• Mix all Rib Marinade ingredients well in a mixing bowl with a wire whisk.
• Lightly coat each side of the ribs with the dry rub.
• Place a metal baking rack in the bottom of a large roasting pan.
• Arrange ribs bone to bone. Cover with the marinade.
• Cover the roasting pan with the aluminum foil.
• Bake in a preheated 350 degree oven for 3½ hours or until a bone comes out clean.
• Cool in the liquid.
• Combine all ingredients except the cornstarch slurry into a saucepot and bring to a boil.
• Reduce to a simmer and cook for 45 minutes.
• Add the slurry, turn the heat to medium high and continue to cook for 5 minutes until the sauce coats the back of a spoon.
• Remove from heat and cool.
• Slice the red onions, then place in ice water bath for 20 minutes. This will give the onions a less intense flavor.
• Drain well.
• Add to cabbage, jicama and cilantro. Toss well.
• Mix the salt and pepper together.
• Dissolve salt and pepper mixture into lime juice.
• Then slowly add the olive oil blend with a whisk. Mix well.
• For each portion, mix together 1-½ ounces Asian Slaw and ½ ounce Lime Vinaigrette. Serve in chilled cups.
• Place ribs curved side up on a preheated medium grill, heat through on one side then flip to heat the other side, brush generously with the BBQ sauce and heat until the edges of the bones begin to bubble.
• When ribs are hot, place on a large plate accompanied by the dressed asian slaw.