Cherries Jubilee  
1 can sour pie cherries, pitted (not the mix)
1/2 cup cherry juice (drain from can)
1/3 to 1/2 cup white corn syrup
1 tabls. cornstarch
Lemon juice
Cognac, dry sherry, or brandy





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Place drained cherries, 1/4 cup juice & syrup in saucepan & bring to a boil. Blend cornstarch with remaining juice and add, stirring, to the cherries, about 1 minute. Add lemon juice & brandy to taste.

Serve warm or cold over ice cream or pudding.

Store leftovers in frig. Serves 6-8.



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