Currant jelly, probably selected for its strong flavor, appears to be no longer readily available in So California supermarkets. Any other flavorful red fruit jelly should work.
Ingredients
- 2 cans (1 lb each) dark Bing cherries
- 1/3 cup currant jelly
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1/3 cup Kirsch (cherry brandy)
Directions
Drain the syrup from the cherries into a saucepan. Add currant jelly. Heat to boiling and stir in a blend of the cornstarch and water; cook, stirring, until thickened. Add cherries and heat through. Refrigerate until serving time.
At serving time, reheat cherry sauce. Warm Kirsch in a small pan. At the table, ignite Kirsch and spoon flaming over the hot cherry sauce; serve over ice cream. Accompany with whipped cream, grated chocolate.
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Submitted 6/13/05.
Source: Sunset Cook Book of Favorite Recipes
Submitted By: J Mathews
jmathews@san.rr.com
Cherries Jubilee