Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 1 can | (17-oz) pitted Bing cherries; drained |
| 1 | Envelope unflavored gelatin |
| 2 packs | (3-oz) cherry-flavored gelatin |
| 1 can | (1-lb) whole-berry cranberry sauce |
| ½ cup | Chopped apples |
| ½ cup | Chopped celery |
| ½ cup | Chopped English walnuts |
| ½ teaspoon | Salt |
Drain cherries and measure juice. Add water to make 1-½ cups. Dissolve unflavored gelatin in ½ cup cold juice. Heat remaining juice to boiling; pour over flavored and unflavored gelatin and stir until dissolved. Add all ingredients and mix well. Pour into 8-cup mold and chill in refrigerator until firm. Yield: 8 to 10 servings.
From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe Archive, .