Port Wine and Cherry Salad |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This recipe comes from the Southern Living 1986 Annual Recipes. It sounds delicious. I'll try it for Thanksgiving or Christmas. Cook time is chill time. Ingredients:
1 (16 ounce) can dark sweet cherries, pitted, undrained |
2 (3 ounce) packages black cherry gelatin |
1 cup boiling water |
3/4 cup port wine |
1 cup unsweetened applesauce |
1/2 cup pecans, chopped |
1 cup mayonnaise or 1 cup salad dressing |
3 tablespoons orange juice |
1 tablespoon port wine |
1 tablespoon grated orange rind |
Directions:
1. For the Salad: Drain cherries, reserving syrup. Add enough water to syrup to make 3/4 cup liquid, if necessary. Cut cherries in half, and set aside.
2. Dissolve gelatin in 1 cup boiling water. Add cherry liquid and wine; stir in applesauce. Chill until the consistency of unbeaten egg whites; fold in cherry halves and chopped pecans. Spoon mixture into a lightly oiled 4-cup mold. Chill until firm. Unmold salad and serve with mayonnaise dressing.
3. For the Mayonnaise Dressing: Combine all ingredients; chill at least 1 hour.
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