Cherry Berry Jubilee

1/3 cup of currant jelly
2 tablespoons of cornstarch
One 1 pound package of frozen whole strawberries, thawed
One 1 pound can of dark, sweet, pitted cherries in heavy syrup, drained
1/4 cup of brandy
1 quart of vanilla ice cream

Mix the jelly and cornstarch in saucepan. Drain strawberries, reserve 3/4 cup of syrup and add to jelly mixture. Place over low heat, stir and cook mixture until thickened. Add drained fruit and heat thoroughly, pour into chafing dish, add brandy and hold lighted match near it. Spoon flaming sauce over individual servings of ice cream. Serves 8