Cherries Jubilee

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Learn how to make Cherries Jubilee, a classic dessert featuring fresh cherries cooked in a sweet buttery sauce with your choice of liqueur.

Prep Time10

Cook Time15

Total Time25

Servings: servings

Calories: 122kcal

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

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.

- 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.

- 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.