Wine-Cherry-Nut Salad

Recipe Ingredients

1		Black cherry gelatin (large)
1 cup	237ml	Water - boiling
1/2 cup	118ml	Port wine
16 oz	454g	Crushed pineapple
16 oz	454g	Black cherries - pitted
3/4 cup	109g / 3.8oz	Pecans - chopped

Recipe Instructions

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.

Source:
Cooking Light, Jan/Feb 1995, page 122

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