Instructions: Place juice from cherries, orange marmalade and red currant jelly in pot and bring to boil. Let cool 5 minutes and strain into another pot. Add orange juice to corn starch and dissolve. Pour into juice mixture and cook on low heat. Check consistency, if too thin add a little more cornstarch. When mixture is correct sauce consistency add cherries, rum and brandy and let cool. Serve over ice cream or in a parfait.

Yield: 2 cup

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