Cherries Jubilee

Preparation info

  • Serves


    Appears in

    The Robert Carrier Cookbook

    By Robert Carrier

    Published 1965

    • About


    • 1 large can pitted dark cherries
    • 2 level tablespoons sugar
    • 1


    Drain cherries and measure out ½ pint of the juice. Combine sugar, cinnamon, orange juice, grated orange rind, cornflour and cherry juice, and bring slowly to a boil in blazer of chafing dish. Allow to bubble for 5 minutes, stirring from time to time, until sauce is reduced to desired consistency.