Cherries Jubilee

Cherries Jubilee Recipe

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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


  • 1Drain cherries reserving syrup
  • 2Add cold water to syrup to make one cup
  • 3In a saucepan blend sugar and cornstarch; gradually add syrup water mixture, mixing well.
  • 4Cook and stir over medium heat till mixture is thickened and bubbly.
  • 5Remove from Heat; stir in cherries.
  • 6Turn mixture into a blazer pan of a chafing dish.
  • 7Set pan over hot water (Bain-Marie).
  • 8Heat brandy in a small saucepan. (if desired pour heated brandy into a large ladle) Ignite and pour over the cherry mixture.
  • 9Stir to blend brandy into the sauce.
  • 10Serve immediately over vanilla ice cream.
  • 11Serves 6-8
  • 12Note 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