Stopping to Smell the Coffee Beans


Saturday, January 2, 2010

We got Berry Saucey on NYE!

dish: Cherry Sauce
tunes: Sleepyhead by Passion Pit

Nick decided to make me my favorite cocktail on New Year's Eve: Champagne Royale. Whenever we go out somewhere to celebrate I absolutely have to have my CR! It's such a treat. In case you don't know already the Champange Royale is a mixture of chilled Korbel Champagne with 1/2 shot of Chambord (a berry liquor). When Nick said he was going to create our own cherry sauce I was hesitant but he found a fabulous berry sauce recipe by @eatingwell that was just delicious in our champagne. Cheers to this new year!

Brandied Cherry Sauce
by @EatingWell

3 tablespoon(s) granulated sugar

1 1/2 teaspoon(s) cornstarch

1/3 cup(s) cranberry juice cocktail, or other berry juice drink

2 tablespoon(s) kirsch, or other cherry-flavored brandy (see Substitution

1 teaspoon(s) ground cinnamon

3 cup(s) pitted sweet cherries, (fresh or 1 pound frozen, thawed), quartered

1 teaspoon(s) lemon juice, or to taste

    1. Whisk sugar and cornstarch in a medium nonreactive saucepan. Add juice, brandy and cinnamon; whisk until well blended. Stir in cherries. Cook over medium-high heat, stirring, until the mixture boils and thickens, about 5 minutes. Remove from the heat. Stir in lemon juice. Let cool for 15 minutes before serving.

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