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Cherries Jubilee Sauce
- 2 tablespoons cornstarch
- 1/2 cup light corn syrup
- 1 tablespoon lemon
- 2 cups Bing cherries, pitted
- 3 tablespoons Kirsch
- Dash of red food
- In small saucepan stir together cornstarch, corn syrup and lemon juice until
- Add cherries and red coloring.
- Over medium heat, stirring constantly, bring
to a boil.
- Remove from heat; add Kirsch.
- Light the Kirsch with a match to flame and serve over ice cream.