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03-02-2004, 05:07 PM
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WINE SALAD
WINE SALAD
1 (10 ounce) jar white cherries (Queen Anne), cut in halves 1 small box cherry gelatin 1 cup port wine 1/2 cup nuts 1 teaspoon unflavored gelatine Add enough water to juice from cherries to make 1 cup liquid. Heat to boiling. Pour over gelatin. When cool, add the wine, cherries and nuts. Add unflavored gelatine dissolved in 1 tablespoon water to assure a firm mold. Pour into a large mold or individual molds. 
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