Recipe for Cherries Jubilee

Cherries Jubilee

This recipe classic is a 'must have" at least once in a lifetime. Recipe from the American Heart Association Cookbook, 5th Edition, ©1998 by the American Heart Association.

• 2 cups pitted Bing cherries, canned in natural juices, no sugar added, with juice
• 1/2 cup currant jelly
• 1 tablespoon cornstarch
• 1 tablespoon grated orange rind
• 2 tablespoons heated brandy

Drain juice from cherries, reserving both cherries and juice. In a saucepan, combine cherry juice, currant jelly, cornstarch and orange rind.

Cook over low heat until jelly melts. Add cherries and stir to coat well. Cover and simmer 10 minutes. Remove to a heat-proof serving dish.

At the table, pour warm brandy over cherries and light. Serve while cherries are still flaming. You may also spoon flaming cherries over ice milk, but be sure to add the ice milk serving to the nutritional counts. Makes 8 Servings, cherries only.

Per (1/4 cup cherries) Serving: 96 Cal; 00 g Total Fat; 22 g Carb; 00 mg Cholesterol; 3 mg Sodium; 1 g Protein. Exchanges: 1/2 Starch; 1 Fruit.

Cherries Jubilee