Cherries Jubilee Sauce ~ Independence Day Weekend with a BANG!
This is the second consecutive year that I have made Cherries Jubilee Sauce to pour over vanilla ice cream for the weekend of the 4th of July. This year I made it with The Queen of Cheesecakes for an Independence Day cookout with friends and family, along with pine nut and brown rice stuffed, marinated grape leaves.
My sauce idea came from culinary school. Dining Room Stewardship was a class that all culinary students were required to take. In this dining room class, which was hell on earth for a shy kid like myself, we had to make cherries jubilee, table-side. In front of guests. Using fire to light combustible materials, i.e. liquor. And I didn’t even kill anyone or scorch the table linens.
Last year I decided to make up large batches of the stuff to can in pint jars. Great decision. When fresh cherries became available in our local grocery store, recently, I knew just what I wanted to do with them.
4 cups fresh dark cherries
1/4 c. packed brown sugar
1/4 c. white granulated sugar
1/4 to 1/2 tsp. salt
1/2 c. whiskey
The zest of one large lemon
1/4 c. butter
1/2 c. confectioner’s sugar
1/2 c. water
Wash, pit, and pull the stems from the cherries.
Stir all the ingredients together in a medium saucepan to combine.
Bring to a boil. Quickly reduce to a simmer.
Simmer 30 minutes, stirring occasionally.
Serve over ice cream, panna cotta, French toast, tapioca pudding, pound cake, cheesecake…the possibilities are endless.
Refrigerate, freeze, or can process in mason jars.
I LOVE this stuff! A little too much.
Yield: 3 half pint jars