Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | 10-Oz Jar Currant Jelly; (1 Cup) |
| 2 cups | Pitted Bing Cherries; (1 #303 Can) |
| ¼ cup | Brandy; (Optional) |
| \N \N | Vanilla Ice Cream |
Place currant jelly in 9 inch skillet or shallow pan. Break up jelly with wooden spoon. Drain cherries, reserve ¼ cup juice. Add drained cherries and ¼ juice to jelly. Stir using heat between medium and medium low. Heat uncovered until jelly has melted and sauce has come to rolling boil. Light brandy with match, pour flaming brandy over cherries and stir. Serve immediately, over the ice cream.
Source: Recipes Out of This World Women of St. Agnes Catholic Church Charleston, WV 1969
billspa@...
Recipe by: Mrs. Pete Potesta
Posted to MC-Recipe Digest by "Bill Spalding" <billspa@...> on Apr 23, 1998