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Cherries Jubilee Sauce

chef.pierre's picture
Ingredients
  Cornstarch 4 Teaspoon
  Canned pitted bing cherries/Black sweet cherries 20 Ounce
  Red currant jelly 1⁄3 Cup (5.33 tbs)
  Sugar 3 Tablespoon
  Lemon juice 4 Teaspoon
  Red food coloring 4 Drop
  Kirsch/Cognac 3 Tablespoon
Directions

Measure cornstarch into a small chafing dish, and stir in the drained juice.
Heat and stir until thickened and clear.
Add red currant jelly and sugar.
Cook and stir until jelly is smoothly melted.
Add lemon juice, food coloring and the cherries.
Set over hot water, just before serving, warm kirsch or cognac, and pour over the sauce.
Set alight, and when flames subside, ladle over wedges of; filled sponge cake.
Makes about 2 1/2 cups.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Side Dish
Interest: 
Party

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