Wine-cherry-nut salad

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

Similar recipes