If you’re looking for a dessert that’s both elegant and easy to pull together, this Cherries Jubilee Recipe might just become your new go-to. I absolutely love how it balances the sweet, tart flavor of fresh cherries with a boozy kick and a luscious sauce that pairs perfectly with vanilla ice cream. Once you try it, you’ll see why my family goes crazy for this treat—plus, it’s a total showstopper when guests come over!
Why You’ll Love This Recipe
- Simplicity Meets Sophistication: You’ll be amazed at how a few simple ingredients combine to create a dessert that feels fancy and indulgent.
- Uses Fresh, Seasonal Cherries: I love making this when cherries are at their peak because it really brings out the best flavors.
- Ready in Under 30 Minutes: Perfect for a last-minute dessert that still wows your family or friends.
- Perfect Pairing with Ice Cream: The warm cherry sauce against cold vanilla ice cream is downright irresistible every time.
Ingredients You’ll Need
Each ingredient in this Cherries Jubilee Recipe plays a role in layering flavors—zesty citrus brightens the sweet cherries while the bourbon adds a warm, complex depth. I always recommend using fresh cherries when possible because frozen can sometimes get too watery for this kind of sauce.
- Granulated sugar: Balances the tartness of the cherries and helps create a shiny glaze.
- Orange zest and juice: Adds brightness and a lovely citrus aroma that lifts the whole dish.
- Fresh lemon juice: Gives a little tang to keep the flavors vibrant.
- Vanilla extract: Brings warmth and rounds out the fruitiness perfectly.
- Water: Helps dissolve the sugar and aids in creating the sauce.
- Fresh sweet cherries: The star of the show—pitted and juicy for maximum flavor.
- Kosher salt: Enhances sweetness and balances all the flavors.
- Bourbon: Adds a rich, boozy note that makes this dessert feel grown-up and festive.
- Cornstarch: Thickens the sauce just enough to coat the cherries beautifully.
- Vanilla ice cream: Essential for serving—its creaminess contrasts so well with the warm fruit.
Variations
I like to tweak this Cherries Jubilee Recipe now and then, depending on the occasion or what I have on hand—because you can still get fabulous results with a few simple swaps or additions.
- Variation: For a non-alcoholic version, try substituting the bourbon with cherry juice or a splash of vanilla almond milk. I did this once for a family gathering, and everyone still loved it!
- Variation: Add a pinch of cinnamon or nutmeg to the sauce for a warm, cozy twist I discovered during colder months.
- Variation: Use frozen cherries when fresh ones aren’t available—just thaw and drain well to keep the sauce from becoming watery.
- Variation: Try serving over pound cake or pancakes if you want to switch things up from vanilla ice cream; my kids adore these alternative presentations.
How to Make Cherries Jubilee Recipe
Step 1: Create the Citrus-Infused Sugar Base
Start by stirring together the granulated sugar, orange zest, fresh orange juice, lemon juice, vanilla extract, and 1/4 cup of water in a large stainless steel skillet. Cook this over medium-high heat while stirring often. You’ll want to do this until the mixture starts simmering and the sugar dissolves—it only takes about a minute. This step is key because it infuses the syrupy base with bright citrus notes that perk up the cherries.
Step 2: Cook the Cherries Till Juicy and Soft
Next, toss in those pitted fresh cherries along with a pinch of kosher salt. Cover the skillet and let the cherries cook for about 2 minutes until they release their juices. Then remove the lid and keep cooking, stirring occasionally, until the cherries start to soften—usually about 3 more minutes. At this point, you’ll see the sauce begin to thicken naturally and the cherries will be lovely and tender.
Step 3: Add the Bourbon for Flavor Depth
Remove the skillet from heat and pour in the bourbon. Then return it to medium heat and swirl the pan gently while spooning the sauce over the cherries. Keep cooking for about 3 minutes until the harsh alcohol smell fades and you’re left with a warm, fragrant sauce. This step really makes the difference—don’t skip the swirling, it helps the flavors meld beautifully.
Step 4: Thicken with Cornstarch and Finish
In a small bowl, whisk the cornstarch together with the remaining tablespoon of water until smooth. Stir this into the cherry mixture, then cook for another minute or so, stirring often, until the sauce thickens just right — glossy and able to coat the cherries without feeling gluey. Remove the pan from heat and let it cool for 5 minutes before serving.
Pro Tips for Making Cherries Jubilee Recipe
- Choose the Right Cherries: I recommend fresh sweet cherries like Bing or Rainier for their natural sweetness and firmness that hold up during cooking.
- Don’t Skip the Alcohol Reduction: Cooking the bourbon off properly avoids any sharp alcohol taste, leaving a warm depth of flavor instead.
- Use a Stainless Steel Skillet: This helps prevent the sugar from burning and makes stirring easier compared to nonstick pans.
- Serve Warm, Not Hot: Letting the sauce cool slightly before serving keeps it from melting the ice cream too quickly and keeps flavors balanced.
How to Serve Cherries Jubilee Recipe
Garnishes
I usually keep garnishes simple here because the cherries and sauce shine on their own. A sprig of fresh mint adds a lovely pop of color and a tiny fresh aroma. For a little crunch, you could sprinkle some crushed toasted almonds or pistachios on top—my family actually requests this extra texture sometimes!
Side Dishes
Of course, this dessert is perfect with vanilla ice cream, but I’ve also enjoyed it over warm pound cake or even a stack of fluffy pancakes for a weekend brunch treat. If you want to lighten it up a bit, pairing it with some whipped Greek yogurt makes for a lovely balance of sweet and tangy.
Creative Ways to Present
For special occasions, I like to serve this dessert flambé style by carefully lighting the bourbon just before serving—it’s dramatic and super fun if you have a small crowd. Another favorite way is to spoon the Cherries Jubilee over individual ramekins filled with cheesecake or panna cotta; the ruby red cherries make it look so fancy but it’s really simple to do.
Make Ahead and Storage
Storing Leftovers
I always store leftover Cherries Jubilee in an airtight container in the fridge, where it keeps well for up to 3 days. The sauce thickens a bit as it chills, so you might want to warm it gently before serving again.
Freezing
I don’t usually freeze this recipe because the texture of the cherries changes after thawing, becoming mushy. But if you do want to freeze it, consider scooping the sauce (without ice cream) into freezer-safe containers—thaw slowly in the fridge and reheat gently.
Reheating
To reheat, I warm Cherries Jubilee gently on the stove over low heat, stirring occasionally until the sauce loosens up again. Avoid microwaving on high to prevent burning or uneven heating. Once warm, serve immediately atop fresh or even slightly softened vanilla ice cream.
FAQs
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Can I use frozen cherries for Cherries Jubilee Recipe?
Absolutely! While fresh cherries are best for texture and flavor, frozen cherries can work if you thaw and drain them thoroughly first to avoid a watery sauce. Just keep cooking times a bit shorter since frozen cherries will release more liquid.
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What can I substitute for bourbon in this recipe?
If you want to skip alcohol, cherry juice or even a little vanilla almond milk can do the trick. They won’t give that boozy depth, but the dish will still have wonderful flavor. I’ve also used brandy or dark rum when I was out of bourbon, and they work well too.
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How do I pit cherries easily?
The easiest way I’ve found is using a cherry pitter tool, but if you don’t have one, you can press the cherry against the edge of a glass with a straw or chopstick to pop the pit out. It’s a little messy but gets the job done quickly!
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Can I prepare Cherries Jubilee ahead of time?
You can cook the cherries and sauce ahead of time and store it in the fridge, but I recommend adding bourbon and thickening with cornstarch just before serving to keep the best texture and flavor.
Final Thoughts
When I first tried this Cherries Jubilee Recipe, I was surprised by how something so simple could taste so special. It’s one of those desserts that feels like a little celebration every time you make it—whether that’s for a holiday, a dinner party, or just a sweet ending to a weeknight meal. I hope you give it a try and make it your own because it really is a dessert worth savoring and sharing with people you love.
Print
Cherries Jubilee Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Description
Cherries Jubilee is a classic dessert featuring fresh sweet cherries cooked with citrus and vanilla, flambéed with bourbon, and thickened to create a luscious sauce. Served warm over vanilla ice cream, this elegant yet simple treat balances sweet and tangy flavors with a hint of spirited warmth, perfect for special occasions or an indulgent treat.
Ingredients
Sauce Base
- 1/2 cup granulated sugar
- 1 tsp. grated orange zest
- 1/4 cup fresh orange juice (from 1 medium orange)
- 2 tsp. fresh lemon juice (from 1 small lemon)
- 1 tsp. vanilla extract
- 1/4 cup tap water
- 1 Tbsp. tap water
Cherries and Flavoring
- 1 lb. fresh sweet cherries, pitted
- 1/8 tsp. kosher salt
- 3 Tbsp. bourbon
Thickener
- 1 tsp. cornstarch
To Serve
- Vanilla ice cream, for serving
Instructions
- Prepare the Sauce Base: In a large stainless steel skillet, stir together the granulated sugar, grated orange zest, fresh orange juice, fresh lemon juice, vanilla extract, and 1/4 cup of tap water. Cook over medium-high heat, stirring often, until the mixture comes to a simmer and the sugar has fully dissolved, about 1 minute.
- Cook the Cherries: Add the pitted cherries and kosher salt to the skillet. Cover the pan and cook until the cherries release their juices, approximately 2 minutes. Then uncover and continue to cook, stirring occasionally, until the cherries begin to soften, about 3 more minutes.
- Add the Bourbon: Remove the skillet from heat and pour in the bourbon. Return the skillet to medium heat and cook, swirling the pan frequently and spooning the sugar mixture over the cherries, until the raw alcohol smell mostly dissipates and the cherries are soft, about 3 minutes.
- Thicken the Sauce: In a small bowl, stir together the cornstarch and the remaining 1 tablespoon of water until smooth. Add this mixture to the cherries in the skillet and continue cooking over medium heat, stirring often, until the sauce thickens, about 1 minute.
- Finish and Serve: Remove the skillet from heat and let the cherries cool slightly for 5 minutes. Serve the warm cherries and sauce immediately over scoops of vanilla ice cream.
Notes
- Cherries Jubilee may seem special but is surprisingly easy to prepare, combining warm cherries with cold vanilla ice cream for a delightful contrast.
- Ensure to swirl the pan carefully when adding bourbon to safely cook off the raw alcohol flavor without igniting it.
- Pitting cherries in advance will streamline cooking and improve the eating experience.
- Use fresh, sweet cherries for best flavor; tart cherries may alter the balance of sweetness.
Nutrition
- Serving Size: 1/4 of recipe with ice cream
- Calories: 300 kcal
- Sugar: 30 g
- Sodium: 30 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 15 mg
