Title: Wine-Cherry-Nut Salad
Categories: Salads, Jello, Fruits
Yield: 8 Servings

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