Classic Cherries Jubilee Sauce
Indulge in the delightful flavors of this Classic Cherries Jubilee Sauce, a timeless dessert topping perfect for enhancing your favorite sweet treats. This sauce features succulent sweet cherries simmered in a luscious mixture of sugar, cornstarch, and fresh orange juice. The vibrant flavors are further elevated with a hint of orange rind and a touch of brandy, which adds a layer of sophistication and warmth. Perfect over creamy vanilla ice cream or fluffy angel food cake, this sauce will leave a lasting impression on your guests. For a theatrical finish, ignite the brandy in a spectacular flare that’s sure to wow everyone!
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
Sugar
1/2 cup (Granulated)
Cornstarch
1 tablespoon (Unprepared)
Water
1/4 cup (Room temperature)
Orange Juice
1/4 cup (Freshly squeezed preferred)
Sweet Fresh Cherries
3 cups (Pitted)
Orange Rind
1/2 teaspoon (Zested)
Brandy
1/4 cup (Optional, for igniting)
Instructions
1
In a medium saucepan, combine sugar and cornstarch until well-mixed.
2
Slowly whisk in the water and orange juice, stirring continuously to ensure no lumps form.
3
Place the saucepan over medium heat and cook, stirring constantly, until the mixture becomes smooth and thick (approximately 3-5 minutes).
4
Add the pitted cherries and orange rind to the saucepan, then bring the mixture to a gentle boil.
5
Once boiling, reduce the heat and let it simmer for about 10 minutes, allowing the flavors to meld and the cherries to soften.
6
In a separate small pan, gently heat the brandy over low heat. Be cautious not to let it reach a boiling point.
7
If desired, carefully pour the warmed brandy over the cherry sauce and ignite it with a long lighter to create a flamed effect. Allow the flames to subside.
8
Serve warm over your favorite desserts, such as ice cream or angel food cake.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Classic Cherries Jubilee Sauce?
Classic Cherries Jubilee Sauce is a timeless dessert topping made by simmering sweet cherries with sugar, cornstarch, orange juice, and orange rind, then finished with a brandy flamb
What are the main ingredients for this sauce?
The sauce requires granulated sugar, cornstarch, water, orange juice, sweet fresh cherries, orange rind, and brandy.
How many cherries are needed for this recipe?
The recipe calls for 3 cups of sweet fresh cherries, which should be pitted before cooking.
Can I use frozen cherries instead of fresh?
Yes, frozen cherries can be used as a substitute if fresh ones are not in season; just ensure they are pitted.
What type of sugar should I use?
Granulated sugar is recommended for this recipe to ensure it dissolves properly and creates a smooth sauce.
Is the brandy mandatory?
The brandy is optional and is used for the theatrical flaming effect and to add a layer of sophisticated flavor.
How do I pit the cherries?
You can use a dedicated cherry pitter or a small straw to push the pits out through the center of each cherry.
How long does it take to cook the sauce?
The preparation takes approximately 15 to 20 minutes, including thickening the liquid and simmering the cherries.
What should I serve with Cherries Jubilee?
This sauce is traditionally served warm over vanilla ice cream or fluffy angel food cake.
Can I use bottled orange juice?
While freshly squeezed orange juice is preferred for flavor, bottled orange juice is a perfectly acceptable substitute.
How do I thicken the sauce?
The sauce is thickened by mixing cornstarch with the liquids and cooking over medium heat until it becomes smooth and thick.
What is the purpose of the orange rind?
The orange rind adds a citrusy aroma and depth of flavor that complements the sweetness of the cherries.
Is this recipe gluten-free?
Yes, as it uses cornstarch as the thickening agent rather than flour, the recipe is naturally gluten-free.
Can I make this sauce without alcohol?
Absolutely; you can skip the brandy and the flaming step, and the sauce will still be delicious.
How do I safely ignite the brandy?
Heat the brandy gently in a separate pan, pour it over the sauce, and use a long lighter to ignite the vapors carefully.
Can I substitute brandy with another liquor?
Cognac or Kirsch are excellent alternatives if you do not have brandy on hand.
How long should I simmer the cherries?
Once the mixture reaches a boil, reduce the heat and let it simmer for about 10 minutes to soften the cherries.
Can I make this sauce in advance?
Yes, you can prepare the sauce ahead of time and gently reheat it before adding the brandy and serving.
How many servings does this recipe yield?
Based on 3 cups of cherries, this recipe typically serves 6 to 8 people as a dessert topping.
How should I store leftover sauce?
Leftovers should be stored in an airtight container in the refrigerator for up to 3 to 5 days.
Can I reheat the sauce?
Yes, you can reheat the sauce in a saucepan over low heat, adding a splash of water if it has thickened too much.
Can I use sour cherries instead of sweet?
Yes, but you may need to increase the amount of sugar to balance the natural tartness of sour cherries.
Why did my sauce not thicken?
The sauce may not thicken if the cornstarch was not fully cooked; ensure it reaches a gentle boil while stirring.
What is the best way to clean the saucepan?
Soak the pan in warm, soapy water to dissolve any caramelized sugar from the sauce.
Can I use lemon juice instead of orange juice?
Lemon juice can be used, but it will result in a much sharper, more acidic flavor than orange juice.
Is the sauce served hot or cold?
The sauce is traditionally served warm, especially when used for a flamb presentation.
How do I prevent lumps in the cornstarch?
Whisk the cornstarch with the sugar and then slowly add the cold liquids while stirring to ensure a smooth base.
What kind of lighter should I use?
A long-reach multi-purpose lighter is safest for igniting the brandy to keep your hands away from the flare.
Is this dessert safe for children?
Most alcohol burns off during the flamb , but if you are concerned, you can omit the brandy entirely.
Can I use canned cherries?
Canned cherries can work in a pinch, but fresh or frozen cherries are highly recommended for the best texture and flavor.