Does Alcohol Really Burn Off When Cooked?
Does Alcohol Really Burn Off When Cooked? is a easy American recipe that serves 4. 120 calories per serving. Recipe by Adam Ragusea on YouTube.
Prep: 5 min | Cook: 1 min | Total: 11 min
Cost: $36.09 total, $9.02 per serving
Ingredients
- 16 oz Canned Cherries (drained, juice reserved)
- 0.25 cup Brandy (good-quality, for flambé)
- 1 tbsp Cornstarch (mixed with a little cold water to form a slurry)
- 2 tbsp Cold Water (for cornstarch slurry)
Instructions
Prepare Ingredients
Drain the canned cherries, reserving the juice. Measure out the brandy, cornstarch, and cold water.
Time: PT2M
Make Cornstarch Slurry
In a small bowl, whisk the cornstarch with the cold water until smooth.
Time: PT1M
Combine and Heat
Add the drained cherries, brandy, and cornstarch slurry to the saucepan. Stir to combine.
Time: PT1M
Bring to a Boil and Reduce
Place the saucepan over medium‑high heat and bring the mixture to a rolling boil. Once boiling, reduce the heat and simmer for exactly 48 seconds, stirring constantly.
Time: PT1M
Temperature: Medium‑high heat
Finish and Serve
Remove the pan from heat. If desired, briefly flambé the brandy by carefully igniting it with a long lighter, then let the flame die out. Spoon the warm cherry sauce over vanilla ice cream or pound cake.
Time: PT2M
Nutrition Facts
- Calories
- 120
- Protein
- 0g
- Carbohydrates
- 30g
- Fat
- 0g
- Fiber
- 1g
Dietary info: Vegetarian, Can be made vegan by omitting butter (none used here)
Ingredient Substitutions
- Instead of Canned Cherries: Fresh pitted cherries, Frozen cherries (thawed)
- Instead of Brandy: Rum, Bourbon, Cherry brandy
- Instead of Cornstarch: All-purpose flour (use twice the amount), Arrowroot powder
Equipment Needed
- Saucepan
- Measuring Cups
- Wooden Spoon
- Heat‑proof Ladle (optional)
Critical Steps — Do Not Skip
- Step 4 – Precise 48‑second simmer to control alcohol retention.
- Step 5 – Optional flambé must be done safely; keep a lid nearby.
Chef Tips from the Video
- Use a good-quality brandy; the flavor shines through in such a short cooking time.
- Add a pinch of salt to balance the sweetness of the cherries.
- If you like extra depth, stir in a splash of vanilla extract after removing from heat.
Troubleshooting
Sauce is too thin after simmering.
Mix an additional ½ tsp cornstarch with cold water and stir into the hot sauce; simmer another 15 seconds.
Sauce becomes grainy.
Ensure the cornstarch slurry is fully dissolved before adding to the pan and stir constantly while boiling.
Flambé flame is too high or out of control.
Remove the pan from heat, let the brandy warm slightly, then ignite; keep a lid close to smother the flame if needed.
Storage
Refrigerator: Store in an airtight container for up to 2 days.
Freezer: Not recommended; texture changes after freezing.
Room temperature: Can sit at room temperature for up to 1 hour before serving.
Make-Ahead Tips
- Prepare the cherry sauce up to step 4, let it cool, and refrigerate. Reheat gently before serving.
- Flambé just before serving for the freshest flavor.
Frequently Asked Questions
What is the cultural significance and history of Cherry Jubilee in American cuisine?
Cherry Jubilee originated in the late 19th century as a flambéed dessert popularized by French chefs in American hotels. It became a classic table‑side presentation, showcasing the theatrical flair of igniting brandy over fruit.
What are the traditional regional variations of Cherry Jubilee in the United States?
In the U.S., some versions use dark rum instead of brandy, while others add a splash of orange liqueur or garnish with toasted almonds. The core concept—cooked cherries with a spirit‑flambé—remains the same.
How is Cherry Jubilee traditionally served in American restaurants?
Traditionally it is presented in a shallow skillet, flambéed at the table, and spooned over vanilla ice cream or a slice of pound cake, allowing the warm sauce to melt the dessert.
What occasions or celebrations is Cherry Jubilee traditionally associated with in American culture?
Cherry Jubilee is often served at holiday meals, dinner parties, and special occasions where a dramatic dessert adds excitement, such as New Year’s Eve or anniversary dinners.
What other American desserts pair well with Cherry Jubilee?
Cherry Jubilee pairs beautifully with classic American desserts like vanilla ice cream, pound cake, angel food cake, or a simple shortbread cookie, providing a contrast of warm fruit sauce and cool, buttery textures.
What makes Cherry Jubilee special or unique in American dessert tradition?
Its unique combination of quick cooking, a high‑proof spirit, and the theatrical flambé sets Cherry Jubilee apart, delivering a burst of flavor while illustrating the science of alcohol evaporation discussed by Adam Ragusea.
What are the most common mistakes to avoid when making Cherry Jubilee?
Common mistakes include over‑cooking the sauce, which can cause the cherries to turn mushy, and failing to dissolve the cornstarch properly, leading to a grainy texture. Also, igniting brandy without proper safety measures can be hazardous.
Why does this Cherry Jubilee recipe use a 48‑second simmer instead of a longer reduction?
Adam Ragusea cites a 1992 study showing that a 48‑second boil leaves about 77% of the alcohol, demonstrating that short reductions retain most alcohol. The brief simmer preserves the bright cherry flavor while keeping the cooking time minimal.
Can I make Cherry Jubilee ahead of time and how should I store it?
Yes, you can prepare the sauce up to the simmering step, cool it, and refrigerate in an airtight container for up to two days. Reheat gently and add a fresh splash of brandy before the final flambé if desired.
What texture and appearance should I look for when making Cherry Jubilee?
The sauce should be glossy, slightly thickened by the cornstarch, and the cherries should remain plump. After flambéing, the surface may have a faint caramelized sheen, and the sauce should coat the back of a spoon.
How do I know when Cherry Jubilee is done cooking?
When the mixture reaches a rolling boil and you simmer for exactly 48 seconds, the cornstarch will have thickened the sauce just enough to coat the cherries without becoming gummy. A quick visual check for a glossy sheen confirms doneness.
What does the YouTube channel Adam Ragusea specialize in?
The YouTube channel Adam Ragusea specializes in science‑based cooking tutorials, recipe development, and food‑culture commentary, often blending culinary technique with chemistry explanations.
How does the YouTube channel Adam Ragusea's approach to American comfort food differ from other cooking channels?
Adam Ragusea focuses on the underlying chemistry of cooking processes—like alcohol evaporation—while other channels may emphasize visual appeal alone. His methodical, evidence‑based style gives viewers a deeper understanding of why recipes work.
What other American dessert recipes is the YouTube channel Adam Ragusea known for?
Adam Ragusea is known for recipes such as his classic chocolate chip cookies, banana bread, and a scientific take on the perfect fried chicken, showcasing a range of comfort foods with a scientific twist.
Last updated: August 24, 2026
