Wine-Cherry-Nut Salad
- 1 lg Black cherry gelatin
- 1 c Water, boiling
- 1/2 c Port wine
- 16 oz Crushed pineapple
- 16 oz Pitted black cherries
- 3/4 c Pecans, chopped
Drain both fruits and reserve juices. Add enough juice from both fruits to
make 2-1/2 cups of liquid. Add wine and the 2-1/2 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 on
Mar 12, 1997
make 2-1/2 cups of liquid. Add wine and the 2-1/2 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
Mar 12, 1997
