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Categories:Viewed: 34 - Published at: 5 years ago
Ingredients
- 6 ounces red currant jelly
- 1 lb fresh sweet cherries, pitted (may use frozen)
- 14 cup cognac or 14 cup good brandy
- 1 cup creme fraiche (for serving, optional)
Method
- Melt the jelly in a saucepan over low heat.
- Add the cherries and cook for 5 minutes over medium heat.
- Let cool, add cognac or brandy, and chill for at least 1 hour before serving or storing.
- Serve cherries with 1 tablespoon brandy sauce per serving.
- Pass creme fraiche if desired.
- Store in refrigerator in tightly covered jar for up to 6 months.
