Mom's Cherries Jubilee 1 pkg (10 oz) frozen sweet Bing cherries 2 tsp corn starch 1/4 cup sugar 1/4 cup water 1/4 cup kirschwasser (cherry brandy) optional: 2 tbls current jelly Mix sugar and corn starch together in sauce pan. Add water. Mix in cherries, juice and jelly (if used). Bring to boil and cook slowly until thickened. Cover with paper towel and then lid until ready for use. Heat cherries slowly. In separate sauce pan heat kirschwasser until hot. Carefully, with long-handled match, ignite the brandy. Immediately pour into cherries and stir until flame dies down. Serve over vanilla ice cream.