** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Place currant jelly in 9 inch skillet or shallow pan.
2. Break up jelly with wooden spoon. Drain cherries, reserve 1/4 cup juice.
3. Add drained cherries and 1/4 juice to jelly.
4. Stir using heat between medium and medium low.
5. Heat uncovered until jelly has melted and sauce has come to rolling boil.
6. Light brandy with match, pour flaming brandy over cherries and stir.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Cherry, Alcohol allergies.
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