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<Recipe recipeId="3824" locale="en">
<RecipeHeader>
<RecipeTitle>Cherries</RecipeTitle>
<Category></Category>
<NbPersons>0</NbPersons>
<PortionYield>about 6 1/2 cups sauce</PortionYield>
<PrepTime></PrepTime>
<TotalTime></TotalTime>
<Source>In the Nick of Time, 1994</Source>
</RecipeHeader>
<IngredientList>
<IngredientText>Cherries Jubilee Sauce</IngredientText>
<Ingredient id="-1" quantity="2.0" unit="(15 oz.) cans" comment="" defaultState="true" weightGram="420.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>2 (15 oz.) cans</IngredientQuantity>
<IngredientItem>red pitted cherries in heavy syrup</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="1508" quantity="4.5" unit="c." comment="" defaultState="true" weightGram="201.59999" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>4 1/2 c.</IngredientQuantity>
<IngredientItem>sugar</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="1435" quantity="0.5" unit="c." comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>1/2 c.</IngredientQuantity>
<IngredientItem>kirsch</IngredientItem>
<IngredientComment>(cherry liqueur)</IngredientComment>
</Ingredient>
</IngredientList>
<RecipeText>Drain cherries, reserving syrup. In a large saucepan, combine cherry syrup and sugar over medium heat; stir until sugar dissolves. Increase heat to medium-high and bring to a boil. Stirring constantly, boil 4 minutes; remove from heat. Stir in cherries and kirsch. Serve warm or chilled as a dessert topping, especially over ice cream.. Store in an airtight container in the refrigerator.
</RecipeText>
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