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Aunt Charlotte’s Cherries Jubilee

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2 cans Bing cherries, pitted
1/4 cup sugar
1/4 cup Karo syrup
2 sticks cinnamon
1 teaspoon lemon juice
2 teaspoons cornstarch
1 tablespoon water
1/4 cup brandy, or to taste

Drain cherries. Add juice, sugar, syrup, cinnamon, and lemon juice to saucepan. Cook on low heat. Dissolve 2 teaspoons cornstarch in 1 tablespoon cold water, then add to pot to thicken sauce. Stir until thick, then turn off heat and let sit to mingle flavors.

Before serving, remove cinnamon sticks, add cherries, and warm the mixture. Pour into a low dish. Add 1/4 cup of brandy or more, to your liking and ignite.

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