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2/3 c Sugar
3/4 c Water
1 1/2 lb Bing cherries; pitted
2 tb Currant jelly
2 tb Kirsh or brandy
Vanilla ice cream
Combine sugar and water in slow cooker. 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.
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