Best Dunkel Infused Sun Dried Cherry Sauce Recipes

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CRANBERRY AND DRIED-CHERRY SAUCE



Cranberry and Dried-Cherry Sauce image

Categories     Condiment/Spread     Sauce     Fruit Juice     Berry     Thanksgiving     Cranberry     Cherry     Fall     Bon Appétit

Yield Makes about 4 cups

Number Of Ingredients 7

1 12-ounce container frozen cranberry juice cocktail, thawed
1 cup water
1 cup (packed) golden brown sugar
1 cinnamon stick, broken in half
1/4 teaspoon ground allspice
1 6-ounce package dried tart cherries*
1 12-ounce bag cranberries

Steps:

  • Bring first 5 ingredients to boil in heavy medium saucepan over medium-high heat, stirring until sugar dissolves. Add cherries; cook 2 minutes. Add cranberries; cook until berries pop, stirring occasionally, about 9 minutes. Transfer to bowl. Cover; chill overnight. (Can be made 1 week ahead. Keep chilled.) Discard cinnamon. Serve cold or at room temperature.
  • Available at specialty foods stores, natural foods stores, and supermarkets

SAUTEED QUAIL IN DOOR COUNTRY CHERRY SAUCE



Sauteed Quail in Door Country Cherry Sauce image

Provided by Food Network

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 8

3 tablespoons butter
8 semi-boneless quail, approximately 4 ounces each
3 tablespoons brandy
1/2 cup dried cherries (plumped in warm water with a bit of brandy then drained)
1 cup cherry juice
1 tablespoon sugar
1 teaspoon fresh thyme
1 teaspoon arrowroot or cornstarch (dissolved in 3 tablespoons of water)

Steps:

  • Preheat oven to 350 degrees F.
  • Melt butter in large saute pan. Add quail and saute on both sides. Carefully add brandy and flame. Let flame die down and flip the quail in the brandy. Remove quail and place in a small oven-proof pan. Roast for 8 minutes, until internal temperature of quail is 150 degrees F. While the quail are roasting, add the drained dried cherries to the pan along with the cherry juice, sugar and thyme. Simmer for 3 to 4 minutes. Add the arrowroot mixture and simmer until thickened. Arrowroot will produce a clearer sauce than cornstarch although both will work well. Return quail to the sauce mixture and simmer for 1 minute.

MEDALLIONS OF PORK WITH DRIED CHERRY SAUCE



Medallions of Pork with Dried Cherry Sauce image

Categories     Pork     Sauté     Quick & Easy     Vinegar     Cherry     Spring     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 5

4 8-ounce pork loin chops with bone, trimmed of excess fat (about 1 inch thick)
2 tablespoons olive oil
2 1/2 cups canned low-salt chicken broth
1/3 cup dried cherries (about 2 ounces)
1/3 cup balsamic vinegar

Steps:

  • Using sharp knife, cut bones from pork chops. Cover and refrigerate pork. Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add bones; sauté until brown, about 15 minutes. Pour off any accumulated fat. Add 2 cups broth to skillet. Simmer over low heat until broth is reduced to 1 cup, scraping up any browned bits on bottom of skillet, about 25 minutes. Remove bones from skillet. Add cherries and vinegar to skillet; simmer until reduced to 2/3 cup, about 8 minutes. (Can be made 1 day ahead. Cover; chill.)
  • Sprinkle pork with salt and pepper. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add pork; sauté until brown, about 2 minutes per side. Add remaining 1/2 cup chicken broth. Reduce heat to low. Cover and cook until pork is just firm and no longer pink in center, about 6 minutes. Transfer pork to plates. Tent with foil to keep warm.
  • Pour cherry mixture into same skillet. Bring to boil. Reduce heat; simmer until sauce is reduced to 3/4 cup and coats back of spoon, about 5 minutes. Season with salt and pepper. Spoon over pork.

PORK CHOPS W/DRIED CHERRY SAUCE



Pork Chops W/Dried Cherry Sauce image

Make and share this Pork Chops W/Dried Cherry Sauce recipe from Food.com.

Provided by katie in the UP

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

2 1/2 cups chicken stock
2 ounces dried cherries
1/3 cup balsamic vinegar
4 pork loin chops, 1 inch-thick (bone in)
coarse salt & freshly ground black pepper
1 tablespoon olive oil
1 tablespoon butter
1 sprig of fresh watercress (or Italian parsley)

Steps:

  • Place 2 cups stock, the dried cherries and balsamic vinegar in a small saucepan over medium heat and simmer gently until the sauce is reduced by half.
  • Set aside.
  • Twenty minutes before serving, sprinkle each side of each pork chop with salt and pepper.
  • Place the olive oil and butter in a medium-sized saute pan and heat until the bubble subside.
  • Place each chop carefully in the pan so they are not touching.
  • Leave them to brown without moving for 2 to 3 minutes.
  • When the chops are a brown, turn with tongs and brown the other side.
  • Remove the chops from the pan, pour off any fat, add 1/2 cup chicken stock.
  • Return the chops to the pan, place over low heat, cover, and cook gently for 3-4 minutes, until the chops are just firm when pressed with a finger.
  • Remove the chops and keep warm.
  • Add the balsamic-dried cherry mixture to the saute pan and bring to a boil.
  • Let the sauce simmer for 5 minutes - it should coat the spoon again.
  • Taste, add salt and pepper to taste.
  • Place the chops on warm dinner plates; spoon over the dried cherry sauce.
  • Garnish with sprigs of watercress or Italian parsley.

Nutrition Facts : Calories 365.4, Fat 27.9, SaturatedFat 10.2, Cholesterol 80.9, Sodium 291.3, Carbohydrate 5.3, Sugar 2.4, Protein 21.8

BELGIAN CREAM PUFFS WITH CHOCOLATE CHERRY SAUCE



Belgian Cream Puffs with Chocolate Cherry Sauce image

Provided by Food Network

Categories     dessert

Time 30m

Yield 6 servings

Number Of Ingredients 8

6 maraschino cherries, drained
1 (12 oz.) jar Smucker's® Orchard's Finest® Michigan Red Tart Cherry Preserves
1/2 pt. (1 cup) heavy cream, divided
2 oz. bittersweet chocolate
1/8 tsp. almond extract
1/16 tsps. salt
2 tbsps. powdered sugar
1 (13.2 oz.) container frozen Belgian Cream Puffs (30 ct.), thawed

Steps:

  • HEAT preserves, 1/2 cup cream, chocolate, almond extract and salt in small saucepan over medium-high heat, stirring occasionally until mixture boils. Cook, stirring frequently, until thickened. Remove from heat. Cool 8 to 10 minutes.
  • BEAT remaining 1/2 cup cream and powdered sugar in small chilled bowl with electric mixer on high speed until soft peaks form.
  • PLACE 5 cream puffs each in six stemmed dessert dishes. Spoon chocolate cherry sauce over cream puffs, dollop with whipped cream and top with a maraschino cherry. Serve immediately.

HUNGARIAN RICE PUDDING CAKE WITH RED WINE CHERRY SAUCE



Hungarian Rice Pudding Cake with Red Wine Cherry Sauce image

Rice tortas, or rice pudding cakes, fall somewhere between a cake and a custard, and are a tradition all over Europe. This one takes its cues from Hungary, and is topped with a rich, red wine compote made with Hungary's prized fruit, cherries. The sauce blends beautifully into the rice giving it contrast in color and flavor-a fine finish to a rich meal.

Provided by Food Network Kitchen

Categories     dessert

Time 1h55m

Number Of Ingredients 11

Butter, for the pan
Rice flour, for dusting
2 1/2 cups cooked medium or long-grain white rice, at room temperature
2 1/2 cups milk
7 large eggs
1 cup sugar
1 heaping teaspoon fresh lemon zest
Pinch fine sea salt
1/4 cup sugar
1/2 cup merlot
1 pound dark sweet cherries, pitted, or 12 ounces pitted frozen cherries

Steps:

  • 1. Preheat the oven to 375 degrees F. Butter a 9-inch cake pan, then line the bottom with parchment paper and butter again. Dust the pan lightly with rice flour. Spread the cooked rice along the bottom of the pan.
  • 2. Warm the milk in a small saucepan over low heat.
  • 3. Beat the eggs, sugar, lemon zest, and salt in a bowl with an electric mixer on medium until pale yellow and the eggs start to thicken, about 1 1/2 minutes, being careful not to over whip which will cause the cake to rise and deflate when baked. Slowly stir in about half the warm milk into the eggs to temper, then add all the eggs to the saucepan and heat, stirring constantly, until it thickens slightly and almost coats the back of a spoon, 6 to 8 minutes.
  • 4. Gently pour the custard over the rice and bake until the cake is just cooked through and wiggles only slightly in the very center, 40 to 50 minutes.
  • 5. While the cake cooks, make the red wine cherry sauce. Combine the cherries, sugar, and wine in a saucepan over medium heat. Cook, stirring until the fruit softens and the liquid is reduced and syrupy, about 10 minutes. Cool and set aside.
  • 6. Transfer the cake to a wire rack to cool for 30 minutes. Invert onto a platter and lift the pan. Remove the parchment paper. Cut into wedges and serve with the cherry sauce.

CHOCOLATE BLINTZES WITH CHOCOLATE WHIPPED RICOTTA-ALMOND FILLING AND WARM CHERRY SAUCE



Chocolate Blintzes with Chocolate Whipped Ricotta-Almond Filling and Warm Cherry Sauce image

Provided by Bobby Flay

Time 5h10m

Yield 6 to 8 servings

Number Of Ingredients 22

2 cups fresh ricotta, drained in a cheesecloth-lined strainer set over a bowl for at least 4 hours
3 tablespoons powdered sugar
2 tablespoons unsweetened Dutch process cocoa powder, such as Valrhona
1/2 teaspoon pure vanilla extract
1 ounce bittersweet chocolate, finely grated
1/4 cup slivered toasted almonds
1/3 cup sugar
2 eggs
2 cups milk
3 tablespoons unsalted butter, melted, plus more for cooking
1 1/2 cups all-purpose flour
1/3 cup unsweetened Dutch process cocoa, such as Valrhona
1/2 teaspoon sea salt
Warm Cherry Sauce, recipe follows
Powdered sugar
Fresh mint sprigs
16 ounce bag frozen unsweetened pitted dark sweet cherries, thawed, drained, juices reserved
1/4 cup kirsch
3 tablespoons sugar
1 tablespoon cornstarch
1 teaspoon fresh lemon juice
1/8 teaspoon almond extract

Steps:

  • For the ricotta filling: Whisk together the ricotta, powdered sugar, cocoa powder and vanilla extract until light and fluffy. Fold in the chocolate and almonds. Cover and refrigerate for at least 1 hour and up to 8 hours.
  • For the blintzes: Whisk together the sugar and eggs until pale. Whisk in the milk and butter. Sift the flour, cocoa powder and salt onto a piece of waxed paper. Add the sifted ingredients to the wet ingredients and whisk until smooth. Cover and refrigerate for at least 1 hour and up to 24 hours.
  • Heat a skillet over medium heat and melt a little butter. Ladle a scant 1/4 cup batter into the skillet. Tilt to swirl the batter so it covers the bottom of the skillet. Cook on one side until small air bubbles form, the top is set and the bottom is golden brown. When done, carefully loosen the edges of the crepe, flip over and cook for 30 seconds longer. Slip out of the skillet onto a plate. Butter the skillet as needed and repeat until all the batter is used.
  • Turn each crepe so the golden brown side is up. Place 3 tablespoons ricotta filling in the middle in a 3 by 2-inch-wide mound. Roll once to cover the filling. Fold the sides into the center and continue rolling until completely closed. Repeat with the remaining crepes. You may have leftover filling; don't overfill.
  • Serve 2 blintzes per plate. Spoon some of the Warm Cherry Sauce over, sprinkle with powdered sugar and garnish with mint sprigs.
  • Combined the reserved cherry juice, kirsch and enough cold water to measure one total cup of liquid.
  • Whisk together the sugar and cornstarch in a small saucepan until no lumps remain. Gradually whisk in the cherry juice mixture and cook over high heat until the mixture comes to a boil. Add the cherries and continue cooking until the sauce has thickened, stirring occasionally, about 5 minutes, remove from heat and add the lemon juice and almond extract. Serve hot or warm.

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