Cherries jubilee is a longstanding, well-loved and exceptionally delicious dessert. Using frozen cherries that have been defrosted, this recipe can be ready in 15 minutes. Flambéing is entirely optional.
Frozen cherries also feature in my recipe for mango and cherry popsicles.
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Why this Recipe is Worth Making
For such a fancy sounding dessert, cherries jubilee is very easy.
In fact, since frozen cherries come with stones and stalks removed, this recipe is particularly easy to make. And it is a versatile recipe:
- It is not essential to add any alcohol to this recipe, so it is easy to adapt for children and for those who choose not to consume alcohol
- Similarly, it is not imperative to flambé the cherries. This step can be averted if the prospect of setting light to food is a little daunting (though I urge you to read on to discover more about the process before you rule it out)
Note: The taste of cherries jubilee is very slightly different if they are not flambéd. Expect a more pronounced and complex alcohol taste if you decide against flaming the cherries and a fresher taste if you do.
Cherries Jubilee is a dessert made from cherries and liqueur (Kirsch). The cherries are cooked into a thick sauce which is flambéed (optional) when the alcohol is added.
The original recipe is credited to Auguste Escoffier, who prepared this dessert for one of Queen Victoria's Jubilee celebrations.
Like most recipes, there are many variations in existence. I'm presenting my version, which uses frozen cherries to make a sumptuous cherry laden sauce worthy of serving a multitude of ways, not just with ice cream.
And if you like cherries in your baked desserts take a look at my chocolate cherry cake - it's stunning.
Ingredients notes
This recipe calls for frozen cherries that have neither stones nor stalks attached. They are defrosted (and the liquid collected) before cooking commences.
Tinned cherries can be used instead, but make sure that they are tinned in juice rather than syrup. Ensure that there is approximately 350g of cherries and 150ml juice to keep in line with the quantities required in this recipe.
Note: This recipe is not suitable for fresh cherries. If that is what you have to hand, try this alternative recipe for fresh cherries jubilee.
If you don't have Kirsch try brandy instead. Or pick a complementary flavour such as Amaretto.
Step by step instructions
This cherries jubilee recipe is a particularly quick and easy dessert to prepare. Once the cherries are defrosted it takes around 15 minutes to make.
Step 1: Begin by putting the frozen cherries into a sieve suspended over a bowl. Allow the cherries to defrost fully and for the liquid to collect in the bowl
Step 2: Once defrosted, measure out 150 ml the cherry juice collected and discard the rest. Take 2 tablespoon of the cherry juice and mix with the orange juice, sugar and cornflour until smooth
Step 3: Pour the remaining cherry juice in a shallow pan and stir in the cornflour mixture, then cook over a medium heat, stirring constantly (to avoid lumps forming) until the sauce thickens significantly and looses its opaque appearance (this will take around 5 minutes)
Step 4: Add the defrosted cherries to the pan, turn the heat down and cook until very hot, stirring frequently
Step 5: (optional) Add the Kirsch. If you intend to flambé the cherries, then use a long match to light the Kirsch (see guidance notes below) and allow the flame to extinguish itself before stirring. If you decide not to flambé then continue to cook the sauce at a gentle boil for a further minute or two to allow the alcohol to evaporate
Flambé Safely - a few Guidelines
First of all, a little honesty. As a person who once very nearly set a kitchen on fire during a deep-frying incident, I think hard before undertaking any fire-related activities these days.
However, after reading up on the process of flambéing food safely, I decided to give it a go for this cherries jubilee recipe. I'm glad I did, because, when done in a safe and controlled way, it's not a scary procedure at all.
It is not essential to flambé the cherries - they taste fine and dandy after the Kirsch has been added and cooked for a few moments on the heat. But here are a few guidelines/ considerations to take note of if you are contemplating the final flambé step of the recipe:
- Use a shallow pan with a long handle and low sides. Do not attempt to flambé in a high sided saucepan or a dutch oven - you run the risk of burning yourself as you attempt to light the alcohol deep inside the pan
- Always take your pan off the heat before pouring in the alcohol. This is especially important if using a gas hob. Once off the heat the alcohol can be safely poured into the pan without the risk that it unexpectedly ignites
- Before igniting, ensure that the pan is placed in an open space away from flamable objects such as cupboards, curtains etc. If the flames grow high then they will not be able to set light to anything if they are in an open space
- Keep a pan lid to hand - if the flames get too much, slide the lid onto the pan and wait for them to die down
- Always measure the alcohol out into a small jug or bowl and pour into the pan using this. Never pour directly from the bottle into the pan as it is easy to misjudge or accidentally pour too much in, which will result in a fierce flame when lit
- For safety, measure the alcohol out before igniting your lighter - a full bottle of alcohol and a naked flame is not a safe combination
- A long-handled lighter is the safest way to ingnite the alcohol. Do not use a short match or a cigarette lighter- you run the risk of burning your hand
- The more alcohol that a recipe calls for, the more flames can be expected when a dish is flambéd. If you feel nervous, pour in just a little alcohol whilst you are getting to grips with this skill
This cherries jubilee recipe contains 2 tablespoons of Kirsch. This is enough to cause a mild flame rather than high flames, so it's an ideal introductory flambé dish to try out. It burns for around 30 seconds, and then both the flames and the noise of the alcohol flaming die down quickly.
(Polite notice: These are my guidelines but this list of safety precautions is not exhaustive and I am not a fire safety expert. The decision to flambé is yours alone and taken at your own risk).
Expert tips
As easy as this cherries jubilee recipe may seem there are some important guidance notes for me to share with you
- Don't forget to collect the liquid from the cherries as they defrost. It should be around the 150ml mark. If your cherries produced less liquid just add a splash of water or a little more orange juice if the final sauce is too thick
- Once the liquid goes onto the heat it is imperative to stir in constantly. If not stirred then the cornflour will turn the sauce lumpy
- As the liquid cooks, it will gradually thicken, turning dark in the process and, as the raw cornflour cooks, the sauce will lose its opaque appearance. Stop cooking when the sauce is deliciously thick
- Once the cherries are added, bring the sauce up to boiling-point before adding the alcohol. Igniting the alcohol is easier if the sauce is piping hot as it quickly warms the alcohol through
- Adhere to the safety guidelines to flambéing safely and only complete this stage if you actually want to do so. It is by no means compulsory. Trust me, those cherries are delicious with or without alcohol and with or without the flaming
- Above all else, if you intend to flambé this dessert ensure that you do so in a calm environment. And do not undertake this step if you are under the influence of alcohol
Frequently asked questions
Leftovers should be cooled, covered and stored in the fridge for up to 3 days. They can either be eaten cold or can be warmed through in a pan, stirring frequently.
No animal or dairy products are used, so it is 100% vegan without modifications needed.
This cherries jubilee recipe is also naturally gluten-free. It is however, always wise to check the packaging of cornflour since, although it is a gluten-free product, cross-contact can occur in some manufacturing plants. Read the box label to clarify this issue if necessary.
Yes, you can use cherries jubilee as a pie or crumble filling. Just make as instructed and let cool completely. Never pile warm cherries into raw pastry as it will melt and ruin the dough
Serving suggestions
By far my favourite way to serve cherries jubilee is with English style pancakes and vanilla ice cream. I've loved this combination for a great many years.
However, there are many other ways to serve this delicious recipe. Try the following suggestions:
- Chocolate brownies and ice cream
- Inside of a chocolate cake or yule log cake
- With Greek yoghurt
- On pavlova with crisp meringue and fresh whipped cream
- On scones with clotted cream
- With waffles
- As a topping for rice pudding
More recipes involving cherries
Have you made this cherries jubilee recipe? What did you serve them with? Let me know how you got along by leaving a comment or rating below. You can also show me your creation on Instagram by tagging me @jane_littlesugarsnaps.
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Cherries Jubilee
Ingredients
- 500 g Frozen cherries defrosted, juice collected
- 1 tablespoon Cornflour cornstarch
- 1 tablespoon Orange juice freshly squeezed
- 2 tablespoon White sugar caster or granulated
- 2 tablespoon Kirsch or brandy
Instructions
- Begin by putting the frozen cherries into a sieve suspended over a bowl. Allow the cherries to defrost fully and for the liquid to collect in the bowl (1-2 hours). There should be around 150ml of cherry juice (discard any excess cherry juice)
- Once defrosted, take 2 tablespoon of the cherry juice and mix with the orange juice, sugar and cornflour until smooth
- Pour the remaining cherry juice in a shallow pan and stir in the cornflour mixture, then cook over a medium heat, stirring constantly (to avoid lumps forming) until the sauce thickens and looses its opaque appearance
- Add the defrosted cherries to the pan, turn the heat down and cook until very hot, stirring frequently
- (Optional) Add the Kirsch:If you intend to flambé the cherries, move the pan away from the heat into an open space with no flammable objects around it and use a long match to light the Kirsch (see guidance notes below). It should flame for around 30 seconds. Allow the flame to extinguish itself before stirring. If you decide not to flambé then continue to cook the sauce at a gentle boil for a further minute or two to allow the alcohol to evaporate
Notes
Expert Tips
- Don't forget to collect the liquid from the cherries as they defrost. It should be around the 150ml mark. If your cherries produced less liquid just add a splash of water or a little more orange juice if the final sauce is too thick
- Once the liquid goes onto the heat it is imperative to stir in constantly. If not stirred then the cornflour will turn the sauce lumpy
- As the liquid cooks it will gradually thicken, turning dark in the process and as the raw cornflour cooks the sauce will loose its opaque appearance. Stop cooking when the sauce is deliciously thick
- Once the cherries are added do bring the sauce up to boiling point before adding the alcohol. Igniting the alcohol is easier if the sauce is piping hot
- Adhere to the safety guidelines (below) to flambéing safely and only complete this stage if you actually want to do so. It is by no means compulsory - trust me, those cherries are delicious with or without alcohol and with or without the flaming
- Above all else, if you intend to flambé this dessert ensure that you do so in a calm environment and do not undertake this step if you are under the influence of alcohol
Storing and Reheating Leftovers
Leftovers should be cooled, covered and stored in the fridge for up to 3 days. They can either be eaten cold or can be warmed through in a pan, stirring frequently.Safety Guidelines for Flambéing Cherries Jubliee
(Polite notice: These are my guidelines but this list of safety precautions is not exhaustive and I am not a fire safety expert. The decision to flambé is yours alone and taken at your own risk).- Use a shallow pan with a long handle and low sides. Do not attempt to flambé in a high sided saucepan or a dutch oven - you run the risk of burning yourself as you attempt to light the alcohol deep inside the pan
- Always take your pan off the heat before pouring in the alcohol. This is especially important if using a gas hob. Once off the heat the alcohol can be safely poured into the pan without the risk that it unexpectedly ignites
- Before igniting, ensure that the pan is placed in an open space away from flammable objects such as cupboards, curtains etc. If the flames grow high then they will not be able to set light to anything if they are in an open space
- Keep a pan lid to hand - if the flames get too much, slide the lid onto the pan and wait for them to die down
- Always measure the alcohol out into a small jug or bowl and pour into the pan using this. Never pour directly from the bottle into the pan as it is easy to misjudge or slip and too much alcohol will cause too much flame when lit
- Similarly, measure the alcohol out before igniting your lighter
- A long-handled lighter is the safest way to ignite the alcohol. Do not use a short match or a cigarette lighter- you run the risk of burning your hand
- Do not pour in additional alcohol. This cherries jubilee recipe contains 2 tablespoons of Kirsch. This is enough to cause a mild flame rather than high flames, so it's an ideal introductory flambé dish to try out
Noelle Simpson says
So delicious and easy to make! Love this recipe, thank you 🙂
Sam says
This turned out so good! Thanks for the recipe!