Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 19 ounces | Can pineapple chunks |
| 1½ cup | Pineapple juice |
| 3 packs | Cherry jello |
| ½ cup | London cuvee superieur red |
| ½ teaspoon | Nutmeg |
| 16 ounces | Dark sweet cherries drained |
| ½ cup | Chopped pecans |
Drain pineapple, reserving juice. Heat reserved juice, plus 1-½ cups pineapple juice, to boiling. Dissolve 2 pkgs. Jello in juice.
Add ½ cup London Cuvee Superieur Red and ½ teaspoon ground nutmeg. Chill until mixture thickens slightly. Fold in pineapple chunks, drained cherries and ½ cup chopped pecans. Pour into 1-½ quart mold. Chill until firm. Unmold and serve on salad greens.