Claire Macdonald

Cherry Jam and Brandy Sauce

Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
The Claire Macdonald Cookbook
The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

  • About

This sauce is embarrassingly easy to make. But it is delicious, and much enjoyed by all who eat it. I serve it with plain homemade vanilla ice cream. If you use cherry brandy, you get a sweeter sauce than if you use plain brandy. Any left over can be stored in a covered jar. Sometimes I double the brandy for an extra boozy sauce.

Ingredients

  • 1 lb/450 g cherry jam
  • 4 tbsp either cherry brandy or plain

Method

Put the two ingredients together in a saucepan and warm through gently, until the jam melts. Try not to let the sauce boil, as then the alcohol will evaporate. Serve the sauce hot, with good vanilla ice cream.