| 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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