| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Desserts, Sauces, Holidays |
2 |
Cups |
INGREDIENTS
| 3 |
tb |
Orange marmalade |
| 3 |
tb |
Red currant jelly |
| 1 |
cn |
Fancy dark sweet cherries |
| 1/4 |
c |
Rum |
| 1/4 |
c |
Brandy |
| 2 |
tb |
Cornstarch |
| 1/4 |
c |
Orange juice |
INSTRUCTIONS
Place juice from cherries, orange marmalade and red currant jelly in
pot and bring to boil. Let cool 5 minutes and strain into another
pot. Add orange juice to corn starch and dissolve. Pour into juice
mixture and cook on low heat. Check consistency, if too thin add a
little more cornstarch. When mixture is correct sauce consistency add
cherries, rum and brandy and let cool. Serve over ice cream or in a
parfait. Yield: 2 cup Typed in MMFormat by chartlin@email.msn.com
Source: Longfellow's Wayside Inn Nov.99
Posted to MM-Recipes Digest by "Cindy Hartlin"
<cjhartlin@email.msn.com> on Nov 8, 1999
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