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1 10-Oz Jar Currant Jelly; (1 Cup)
2 c Pitted Bing Cherries; (1 #303 Can)
1/4 c Brandy; (Optional)
Vanilla Ice Cream
Place currant jelly in 9 inch skillet or shallow pan. Break up jelly
with wooden spoon. Drain cherries, reserve 1/4 cup juice. Add drained
cherries and 1/4 juice to jelly. Stir using heat between medium and
medium low. Heat uncovered until jelly has melted and sauce has come
to rolling boil. Light brandy with match, pour flaming brandy over
cherries and stir. Serve immediately, over the ice cream.
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