Cherries Jubilee Sauce
|Canned pitted bing cherries/Black sweet cherries||20 Ounce|
|Red currant jelly||1⁄3 Cup (5.33 tbs)|
|Lemon juice||4 Teaspoon|
|Red food coloring||4 Drop|
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.