Cherries Jubilee

Cherries Jubilee

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Shirley Murtagh


This recipe hails from my Fondue cookbook (Better Homes and Gardens) copy right, no date given but think it must have been published around 1972.
I have made this recipe a few times and everyone quests and family have loved it. It is one of those old tried and true recipes. Really easy to make and quite a show stopper. Enjoy!


☆☆☆☆☆ 0 votes

5 Min
5 Min
No-Cook or Other


  • ·
    1 16 oz. can pitted dark sweet cherries
  • ·
    1/4 cup sugar
  • ·
    2 tbsp cornstarch
  • ·
    1/4 cup brandy, kirsch, or cherry brandy (i use the cherry brandy)
  • ·
    vanilla ice cream

How to Make Cherries Jubilee


  1. Drain cherries reserving syrup
  2. Add cold water to syrup to make one cup
  3. In a saucepan blend sugar and cornstarch; gradually add syrup water mixture, mixing well.
  4. Cook and stir over medium heat till mixture is thickened and bubbly.
  5. Remove from Heat; stir in cherries.
  6. Turn mixture into a blazer pan of a chafing dish.
  7. Set pan over hot water (Bain-Marie).
  8. Heat brandy in a small saucepan. (if desired pour heated brandy into a large ladle) Ignite and pour over the cherry mixture.
  9. Stir to blend brandy into the sauce.
  10. Serve immediately over vanilla ice cream.
  11. Serves 6-8
  12. Note Indoors or outdoors: create showmanship and style by flaming classic Cherries Jubilee. The luscious dark sweet cherries, couched in a brandy- flavoured sauce, are ladled over mounds of vanilla ice cream.

Printable Recipe Card

About Cherries Jubilee

Course/Dish: Other Desserts
Main Ingredient: Fruit
Regional Style: French
Other Tags: Quick & Easy Heirloom

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