Cherries Jubilee Recipe by Claire Saffitz

Ingredients

• 24 ounce Sour Cherries in Syrup (jar, drained, room‑temperature)
• 0.5 cup Orange Juice (freshly squeezed or high‑quality store‑bought)
• 3 tablespoon Demerara Sugar (adds caramel notes)
• 1 tablespoon Angostura Bitters (adds depth, similar to orange bitters)
• 0.25 teaspoon Salt (pinch)
• 3 tablespoon Bourbon (80 % proof or higher for flambé)
• 1 teaspoon Vanilla Extract (pure vanilla)
• 6 scoop Vanilla Ice Cream (for serving, room‑temperature scoops)

Instructions

1. Drain Cherries

   Place the mesh strainer over a bowl and pour the jar of sour cherries into it, allowing the syrup to drain while keeping the cherries at room temperature.

   Time: PT2M

2. Measure Ingredients

   Measure ½ cup orange juice, 1 cup cherry syrup, 3 Tbsp Demerara sugar, a pinch of salt, 1 Tbsp Angostura bitters, 3 Tbsp bourbon (set aside), and 1 tsp vanilla extract (set aside).

   Time: PT2M

3. Make Cherry Syrup Base

   In the 10‑inch skillet combine the cherry syrup, orange juice, Demerara sugar, salt, and bitters. Whisk until the sugar dissolves, then heat over medium‑high until the mixture reaches a rolling boil.

   Time: PT3M

4. Reduce Sauce

   Continue boiling, allowing the liquid to reduce dramatically until it becomes thick, glossy, and just coats the back of a spoon (about 5‑7 minutes). Skim off any foam with a spoon for a clear finish.

   Time: PT5M

5. Add Cherries

   Add the drained cherries to the skillet, stirring gently. The cherries will release a little juice, slightly thinning the sauce; let it re‑heat for about 2 minutes.

   Time: PT2M

6. Prepare for Flambé

   Ensure the skillet is hot and bubbling. Have the measured bourbon and a long match or stick lighter within arm’s reach.

   Time: PT1M

7. Flambé the Sauce

   Quickly pour the bourbon into the skillet and immediately ignite with the match. Allow the flame to burn off the alcohol (10‑15 seconds), then gently shake the pan until the flames subside.

   Time: PT1M

8. Finish and Cool

   Remove the skillet from heat, let the sauce cool for 1‑2 minutes, then stir in the vanilla extract.

   Time: PT2M

9. Plate and Serve

   Scoop vanilla ice cream into serving bowls and spoon the warm cherry sauce over the ice cream. Serve immediately for a hot‑cold contrast.

   Time: PT2M

Nutrition Facts

Calories

260

Protein

3 g

Carbohydrates

35 g

Fat

12 g

Fiber

3 g