Tested till perfect Strawberries Jubilee
Strawberries Jubilee
Photography by Yvonne Duivenvoorden

Strawberries Jubilee

Strawberries give a new twist to the classic cherries jubilee. The brilliant red syrup is a perfect foil for vanilla ice cream or to serve drizzled over pound or angel food cake.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: June 2003

  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 2 strips 2stripsorange rind, (1/2 inch/1 cm wide)
  • 1-1/2 cups 1-1/2cupsorange juice
  • 1/2 cup 1/2cupgranulated sugar
  • 1 tsp 1tspvanilla
  • 2 tbsp 2tbspcornstarch
  • 3 cups 3cupshalved strawberrystrawberries
  • 1/4 cup 1/4cupbrandy or kirsch
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In large skillet over medium heat, stir together orange rind strips and juice, sugar and vanilla until sugar is dissolved, about 4 minutes. Bring to boil over medium-high heat.

Whisk cornstarch with 3 tbsp (50 mL) water; whisk into pan and boil, whisking constantly, until slightly thickened and glossy, about 1 minute. Discard orange rind strips. Add strawberries; cook just until softened, about 2 minutes.

In small saucepan, heat brandy over medium heat; remove from heat. With long match, ignite brandy and pour, still flaming, over warm berries. When flame dies, serve immediately.

Nutritional Information Per serving: about

cal 106 pro 1g total fat 0 sat. fat 0g
carb 23g fibre 1g chol 0mg sodium 2mg

% RDI:

calcium 1 iron 2 vit C 58 folate 7
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