Combine sugar and water in crockpot. Heat on HIGH til sugar is dissolved. Add cherries and jelly. Cover. Cook 15-20 min., or til fruit is tender. Baste occasionally. If you wish to flame the sauce, turn into heat-proof serving dish. Warm kirsch or brandy. Ignite and spoon flaming over cherry sauce. When flames go out, spoon sauce over vanilla ice cream which has been scooped into dessert bowls. Makes 6 servings. Posted to Bakery-Shoppe Digest V1 #193 by email@example.com (Angela Gilliland) on Aug 16, 1997
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|Serving Size: 1 Serving (200g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 1.9mg||0 %|
|Potassium 5.1mg||0 %|
|Total Carbohydrate 70.2g||21 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 70.1g|
|Protein 0g||0 %|
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Calories per serving: 272
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