Place currant jelly in 9 inch skillet or shallow pan. Break up jelly with
wooden spoon. Drain cherries, reserve 1/4 cup juice. Add drained cherries
and 1/4 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@icanect.net
Recipe by: Mrs. Pete Potesta
Posted to MC-Recipe Digest by "Bill Spalding" <billspa@icanect.net> on Apr
23, 1998
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