Cherries Jubilee With Currant Jelly

Western.Chefs's picture

Jan. 24, 2012


Dark sweet cherries in extra heavy syrup 30 Ounce (1 can)
Brandy 1 Cup (16 tbs)
Sugar 1/4 Cup (4 tbs)
Currant jelly 1/4 Cup (4 tbs)
Vanilla ice cream 1 Quart



1. Drain excess syrup from cherries, reserving 1/2 cup syrup.

2. In a small bowl place the cherries.


3. In a small saucepan, combine reserved syrup, 1/2 cup brandy and the sugar.

4. Place the pan over heat and heat till boiling point. Reduce heat and simmer, uncovered, until mixture thickens slightly and is reduced to 1/2 cup.

5. Pour the mixture over cherries. Allow it to stand for several hours.

6. Just before serving heat cherries in syrup until hot.

7. Add currant jelly to it. Stir until jelly melts.

8. Stir in 6 tablespoons brandy.

9. Pour mixture into a small silver bowl. Pour the rest of the brandy.

10. Place over low heat, just until vapor rises.

11. Ignite with a match. Lower ladle of flaming brandy right into the cherries. Let the flame fade and then ladle the cherry mixture over ice cream.


12. Serve Cherries Jubilee over ice cream.

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 907Calories from Fat 234

 % Daily Value*

Total Fat 26 g40%

Saturated Fat 16 g80%

Trans Fat 0 g


Sodium 205 mg8.54%

Total Carbohydrates 122 g40.7%

Dietary Fiber 3 g12%

Sugars 105 g

Protein 10 g20%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet