Cherries Jubilee
Cherries Jubilee is a classic dessert sauce made with fresh summer cherries, butter, and liqueur. It was created in 1897 by renowned French chef Auguste Escoffier for Queen Victoria’s Diamond Jubilee celebration. While it began as a royal treat in England, Cherries Jubilee quickly gained popularity across Europe and North America, becoming a staple in fine dining during the mid-20th century.
The original Cherries Jubilee recipe calls for fresh cherries, butter, sugar, and Kirschwasser (cherry brandy). However, many variations exist today, using different types of liqueur, such as cognac, brandy, or even rum. The key is to choose a liqueur that complements the cherry flavor without overpowering it. I like to use Port or Marsala. If you’re looking for summer fruit recipes, you may also like my cherry clafoutis, strawberry cobbler cake, or wild blueberry blondies.
Jump to:
Ingredients For Cherries Jubilee
Ingredient Notes
- Almond Extract: A concentrated flavoring that adds a subtle nutty taste. A little goes a long way!
- Butter: I use salted butter in all of my recipes.
- Cherries: You can use fresh or frozen cherries. Just be sure to remove the pits to avoid cracked teeth.
- Liqueur: You can use port, Marsala, brandy, cognac, or any other liqueur you prefer. Each will bring its own unique flavor to the dish.
It’s important to note that when making substitutions in recipes, the texture and flavor may be slightly different. However, these substitutes are the best options for changing the original recipe.
Ingredient Substitutions
- Almond Extract Substitution: Use vanilla extract instead.
- Granulated Sugar: Brown sugar can be used as an alternative. You can also try honey or maple syrup.
- Liqueur: Try freshly squeezed orange juice for a non-alcoholic version.
Recipe Variations
Try any of the following for a twist on this Cherries Jubilee recipe:
- Balsamic Vinegar: Add 1 to 2 teaspoons when cooking the cherries.
- Brown Butter: Before adding the sugar, cook the melted butter until it turns a deep golden caramel color and smells nutty and fragrant.
- Candied Ginger: Stir in 1 tablespoon of finely chopped candied ginger.
- Cinnamon: Add ¼ teaspoon ground cinnamon with the sugar.
- Citrus Zest: Stir in 1 teaspoon of lemon or orange zest.
- Lavender: Substitute the granulated sugar with lavender sugar.
- Nuts: Sprinkle with ¼ cup toasted sliced almonds or chopped pecans.
- Rosemary: Add a small sprig while cooking. Remove before serving.
- Vanilla Bean: Scrape seeds from half a vanilla bean into the sauce.
Use the JUMP TO RECIPE button at the top of this post, or scroll to the bottom to see the PRINTABLE recipe card with ingredient measurements and complete instructions.
How To Make Cherries Jubilee
STEP 1: Wash the cherries and remove the stems. Use a cherry pitter or a metal straw to remove the pits.
STEP 2: Melt the butter in a skillet. Add the sugar and cook the sugar dissolves.
STEP 3: Add the cherries to the pan.
STEP 4: Cook until the cherries are tender, about 8 to 10 minutes.
STEP 5: Add your choice of liqueur to the cherries with the almond extract and salt.
STEP 6: Cook the cherries until the liqueur no longer smells sharply of alcohol, and a spatula leaves a track in the syrup. Serve warm over sliced pound cake or ice cream.
Expert Tips
1. Use a shallow pan for faster evaporation and more concentrated flavor.
2. To make a non-alcoholic version, replace the liqueur with cherry juice and a squeeze of fresh lemon juice.
3. For an impressive presentation, flambé the cherries tableside (but only if you’re experienced with this technique).
Recipe Notes
- Choose firm, ripe cherries for the best texture and flavor. Avoid any that are overly soft or have blemishes.
- If using frozen cherries, thaw them completely and drain excess liquid before cooking.
- When adding the liqueur, be cautious as it may catch fire (especially if you use natural gas or propane). Keep a lid nearby, just in case.
- The sauce is ready when it coats the back of a spoon and leaves a clear path when you run your finger through it.
- Serve immediately for the best flavor and texture.
Storage
- Store any leftover cherry sauce in an airtight container in the refrigerator for up to 3 days.
- The sauce will thicken, and the butter will separate in the fridge. Reheat gently in a saucepan over low heat before serving.
- When reheating, thin your Cherries Jubilee with a bit of water or cherry juice if needed.
If You Like Cherries Jubilee, You May Also like:
Did you make this Cherries Jubilee recipe? Please rate the recipe and tell me how it went in the comments below. Also, stay in touch with me on Instagram, Facebook, and Pinterest to see more delicious food and recipes!
Printable Recipe Card
Cherries Jubilee
Ingredients
- 2 tablespoons butter, salted
- 2 tablespoons granulated sugar
- 8 ounces cherries, fresh
- 2 tablespoons liqueur, Port, Marsala, Brandy, Cognac, or any other liqueur you like
- ¼ teaspoon almond extract
- ⅛ teaspoon salt
Instructions
- Wash the cherries and remove the stems. Use a cherry pitter or a metal straw to remove the pits. Set aside.
- Melt the butter in a skillet over medium-low heat. Add the sugar and continue to heat until the sugar is dissolved.
- Add the cherries and cook until tender, about 8 to 10 minutes.
- Add the liqueur, almond extract, and salt. Continue to cook until the liqueur no longer smells sharply of alcohol, and a spatula leaves a track in the syrup. Serve warm over sliced pound cake or ice cream.
Recipe Notes
-
- Choose firm, ripe cherries for the best texture and flavor. Avoid any that are overly soft or have blemishes.
-
- If using frozen cherries, thaw them completely and drain excess liquid before cooking.
-
- When adding the liqueur, be cautious as it may catch fire (especially if you use natural gas or propane). Keep a lid nearby, just in case.
-
- The sauce is ready when it coats the back of a spoon and leaves a clear path when you run your finger through it.
-
- Serve immediately for the best flavor and texture.
Storage
-
- Store any leftover cherry sauce in an airtight container in the refrigerator for up to 3 days.
-
- The sauce will thicken, and the butter will separate in the fridge. Reheat gently in a saucepan over low heat before serving.
-
- When reheating, thin your Cherries Jubilee with a bit of water or cherry juice if needed.
Nutrition
Nutrition information is provided as a courtesy and is an estimate only. If accurate data is important to you, please verify it independently.
