Port Wine and Cherry Salad
"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."
- Ready In:
- 1hr 10mins
- Ingredients:
- 10
- Yields:
-
1 4-cup mold; 1 3/4 cup dressing
- Serves:
- 8
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
-
Mayonnaise Dressing
- 1 cup mayonnaise or 1 cup salad dressing
- 3 tablespoons orange juice
- 1 tablespoon port wine
- 1 tablespoon grated orange rind
directions
- 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.
- 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.
- For the Mayonnaise Dressing: Combine all ingredients; chill at least 1 hour.
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RECIPE SUBMITTED BY
I live in a small (but growing to be very large) town in Oklahoma. I am currently a student, studying library science. I like to cook and eat, play the piano and violin, and train and play with my two dogs. I don't have a single favorite cookbook, but of the ones I use, I like BHG the most. Their recipes are usually very good. I would say my passion is learning new things--and traveling to new places. I also enjoy writing fiction. Some of my pet peeves are: 99% of the drivers in Oklahoma; people who don't take good care of their pets; people with NO TASTE; intellectual psychobabble nonsense; boring people; the list goes on forever!
