1. Place the cherries in a saucepan with the sugar, cinnamon, half the orange zest and the juice of both oranges. 2. Cover and cook over a low heat for about 10 minutes or until the cherries are soft and the juice runs. 3. Stir in the redcurrant jelly and the brandy and cook gently until the jelly melts; cool, then chill. 4. Mix the remaining orange zest and the cream together in a bowl. 5. Whip until the cream just holds its shape, and then fold in the yogurt. 6. Serve the cherries in brandy, with the orange cream handed separately. ---------------------------------------------------------------------------
Nutrition
Ingredients
