Training: Run 5km
The Christmas Countdown so far...
- How to plan a perfect Christmas Menu
- How to be a stress-free host
- It’s a wrap
- Getting Crafty
- Oh Christmas Tree
With 4 days left until Christmas Day, tonight was all about preparing the sauces!
Cherry Port Sauce (for the roast turkey)...
and Caramel Sauce (to be served with the apple cake).
Cherry Port Sauce
Mr BBB's mum received a large box of cherries for Christmas, and it could not have come at a more perfect time.
I don't own any fancy cherry pitting gadgets, so I wasn't too sure how I would go pitting a whole bowlful of cherries! I was thinking that perhaps I could just slice the cherries, but then they would lose their wonderfully round shape.
Then.....Google to the rescue! I came across this site and my problem was solved. Who knew the humble chopstick could serve such a wonderful purpose ;)
While the method was effective, it was rather messy…
Oops…
But success ensued!
Once all the cherries had been pitted, I heated 1/2 cup of port in a small saucepan and simmered for 1 minute.
Then added chicken stock, red currant jelly and the pitted cherries.
Simmered until the cherries had softened and the mixture had thickened.
Sweet and spicy :)
Once cooled, I transferred the sauce to an airtight container, and placed it in the fridge ready for Christmas Day.
Caramel Sauce
The Caramel Sauce was equally as easy to make. But then again, with 3 ingredients (sugar, water and cream) how can you go wrong!
Into a heavy based saucepan went white sugar and water, simmered until the sugar had dissolved and the mixture had taken on a caramel colour.
Removed from the heat, then the creamed was whisked in.
The result?
A rich, luscious caramel sauce.
Like its cherry counterpart, once the caramel sauce had cooled I placed it in an airtight contained in the fridge.
I cant wait to try this on Christmas Day!
If it lasts that long that is ;)
What about you? What is your favourite sauce to make at home?
Happy Baking :)
Posts
Oh cool, you do a wet caramel sauce - I always do dry because I am not talented and burn the sauce with the wet approach. And I add BUTTER :). Yours looks delicious! Do you ever try flavored caramel sauces? I love stirring in reduced fruit juice (maybe cherry!).
ReplyDeleteOh both look great. I'd make a mess with the cherry sauce too. I'm not a really a sauce person, but I do make like making homemade nutella.
ReplyDeleteLC
Does chocolate sauce count? LOL.
ReplyDeleteYou're so organized!! Those sauces look soo goood! I loove cherries!!
ReplyDeleteWay to prepare ahead of time!! I STILL haven't even planned the menu...... Lol.
ReplyDeleteCranberry sauce is my favorite to make. :)
I don't think I've ever made any sauces at home. I've never found a recipe that interested me enough.
ReplyDeleteI'm very impressed with your caramel sauce skills. That is one thing that has always scared me too much to try to make! The cherries look delicious though! and I leave the sauce making up to my professional chef parents-in-law this time of year and let my amateur cooking skills take a breather ;) haha
ReplyDeleteThat caramel sauce looks SO good! Now that I think about it, I don't really make that many sauces!
ReplyDeleteoh wow, i don't know which i like better... so i'll take both :)
ReplyDeleteHi Lisa,
ReplyDeleteJust wanted to say how munch I'm enjoying your Christmas Countdown and look forward to reading your posts each day. How are you enjoying cooking in your kitchen? I hope after Christmas, when things settle down, you'll give us a tour around :-).
Libby
OH my- love both of these recipes! caramel sauce? YUMMM! I want that on top of some froyo!
ReplyDeletegoing to catch up on your blog NOW :)
Everything looks great, as always! Your Christmas meal guests are very lucky people! :)
ReplyDeleteOhh both those sauces look awesome!! I love making vinaigrettes at home. Last night I made a honey lime vinaigrette to go on a quinoa veggie salad and it was AWESOME. A lot less fancy than yours though!
ReplyDeleteI love sweet sauces with meat, they compliment each other so well.
ReplyDeleteThat cherry sauce looks divine (and thanks for the tip about pitting cherries!). I managed to get the recipe for palm sugar caramel from the lovely people at the resort we stayed at in Bali so I'm very excited about making some of that :D
ReplyDeleteI have a cherry pitter that I love - it is so handy at this time of year (and this morning I learnt how entertaining it is if young children are about) but it is a bit messy - my mum says she used to use a hairpin
ReplyDeleteLovely sauces - I esp fancy the cherry sauce
Oh you have been busy! I reckon I would eat that cherry sauce (minus the chicken stock) as a dessert all on it's own. Merry Christmas!
ReplyDeleteI love the look of that cherry sauce, very seasonal too.
ReplyDeletecool way to pit ur cherries ^^
ReplyDelete