Best Sweet Blackberry And Brandy Sauce Recipes

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SWEET BLACKBERRY SAUCE



Sweet Blackberry Sauce image

When blackberries are in season, celebrate them with this quick and delicious dessert topping. You may need more sugar, depending on the sweetness of the berries. Serve over homemade ice cream, cake, or other desserts. Garnish with fresh berries.

Provided by Cynthia Ross

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 15m

Yield 4

Number Of Ingredients 4

2 cups fresh blackberries
2 tablespoons white sugar
1 fluid ounce blackberry schnapps
ΒΌ lemon, juiced, or to taste

Steps:

  • Place blackberries in a small saucepan; mash gently with a fork. Stir sugar, schnapps, and lemon juice into mashed blackberries; cook, stirring constantly, over medium heat until blackberries break down and mixture begins to boil, 5 to 10 minutes. Cool slightly before serving.

Nutrition Facts : Calories 82.4 calories, Carbohydrate 16.1 g, Fat 0.4 g, Fiber 3.6 g, Protein 1 g, Sodium 0.7 mg, Sugar 12.5 g

STEAKS, SAUTEED ONIONS WITH A BLACKBERRY BRANDY SAUCE



Steaks, Sauteed Onions With a Blackberry Brandy Sauce image

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

4 steaks (you can use a cut such as a skirt steak, but I prefer individual steaks, Delmonico, Fillet Mignon, o)
salt
pepper
olive oil to saute the steak
2 large onions, cut in half and thin sliced
1 tablespoon butter
salt
pepper
1/2 teaspoon fresh thyme
3/4 cup seedless blackberry jam
1/2 cup white wine
2 tablespoons brandy (if you don't to buy a whole bottle, buy those little nips, what I call airplane bottles or hotel bot)
1 garlic clove, minced
1/2 teaspoon Dijon mustard
2 tablespoons butter

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 BBQ SAUCE (FOR CHICKEN)



Blackberry Brandy BBQ Sauce (for Chicken) image

My husband made this up and it was AMAZING! It is very easy, however, his version of cooking is kind of a "eh, a few handfuls of this, a couple of sprinkles of that, a few squirts of something else." Haha! I tried to add a couple of measurements, but this is how he told me the recipe. It is a very forgiving recipe, though. ...

Provided by Lauren Conforti

Categories     Other Sauces

Number Of Ingredients 8

small handful light brown sugar
4-5 clove garlic, minced
couple shakes ground ginger
1/4 c ketchup (big squirt)
few shakes soy sauce
1 capful apple cider vinegar
1 can(s) diced tomatoes (chopped very fine)
few tbsp blackberry brandy

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 SAUCE



Blackberry Brandy Sauce image

I use better than bouillon beef and water for beef broth. Amounts are somewhat of a guess as I don't really measure.

Provided by Robin Salmen

Categories     Other Sauces

Number Of Ingredients 8

6 large sweet onions, sliced
16 oz sliced portabella mushrooms
1\2 c soy sauce
1\4 c oyster sauce
1 stick butter
6 c beef broth
4 c blackberry brandy
3 Tbsp corn starch

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.

PEACHES AND BLACKBERRIES IN BRANDIED BLACKBERRY SAUCE



Peaches and Blackberries in Brandied Blackberry Sauce image

Sometimes the idea is not to be original or creative in the kitchen, but merely to be expedient and to satisfy. The fresh produce of summer makes this easier. Here, peaches and blackberries - the freshest to be found - soak in an easy, no-cook brandy sauce until you're ready to eat them. Top with creme fraiche, or not. Either way, the "black honey of summer," as Mary Oliver wrote, is yours.

Provided by Florence Fabricant

Categories     easy, quick, dessert

Time 35m

Yield 6 servings

Number Of Ingredients 6

4 large ripe peaches
1 tablespoon lemon juice
1 pint fresh blackberries
2 tablespoons sugar
1/4 cup blackberry brandy or 3 tablespoons brandy or cognac
Creme fraiche (optional)

Steps:

  • Slice the peaches, removing the pits. Place in a bowl and toss lightly with the lemon juice.
  • Puree half the blackberries through a sieve to remove the seeds and place in a saucepan. Add the sugar and heat until the sugar has dissolved. Stir in the brandy.
  • Mix remaining blackberries with the peaches, pour the sauce over the fruit and toss. Refrigerate until ready to serve. If desired, each serving can be topped with creme fraiche.

Nutrition Facts : @context http, Calories 110, UnsaturatedFat 0 grams, Carbohydrate 20 grams, Fat 1 gram, Fiber 4 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 1 milligram, Sugar 16 grams

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