Cherries Jubilee Sauce ~ Independence Day Weekend with a BANG!

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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.

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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.

Ingredients:

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

Method:

Wash, pit, and pull the stems from the cherries.

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Stir all the ingredients together in a medium saucepan to combine.

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Bring to a boil. Quickly reduce to a simmer.

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Simmer 30 minutes, stirring occasionally.

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Serve over ice cream, panna cotta, French toast, tapioca pudding, pound cake, cheesecake…the possibilities are endless.

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Refrigerate, freeze, or can process in mason jars.

I LOVE this stuff! A little too much.

Yield: 3 half pint jars

 

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