Yield: 8 Servings
Measure | Ingredient |
---|---|
1 large | Black cherry gelatin |
1 cup | Water, boiling |
½ cup | Port wine |
16 ounces | Crushed pineapple |
16 ounces | Pitted black cherries |
¾ cup | Pecans, chopped |
Drain both fruits and reserve juices. Add enough juice from both fruits to make 2-½ cups of liquid. Add wine and the 2-½ cups of fruit juice to gelatin. Stir well until gelatin is dissolved. Chill until slightly thickened. Fold in pineapple, cherries and pecans. Chill until firm. Serves 8 to 10.
Posted to MC-Recipe Digest V1 #512 by Nancy Berry <nlberry@...> on Mar 12, 1997