MOLDED SHERRIED CHERRIES
1 (1 lb.) can (2 c.) pitted Bing cherries
1/2 c. currant jelly
3/4 c. dry sherry
1 (3 oz.) pkg. black cherry-flavor gelatin
1/4 c. lemon juice
1 c. orange sections, drained
1/4 c. chopped celery
1/24 c. chopped pecans
May use 1 (11 oz.) can mandarin oranges, drained.
Drain cherries, reserving syrup. Combine syrup with enough water to make 3/4 cup. Pour into saucepan; add jelly and sherry. Bring just to a boil; remove from heat. Add gelatin and stir to dissolve.
Add drained cherries and lemon juice; chill to consistency of unbeaten egg white. Add orange sections, celery and nuts. Turn into lightly oiled 6-cup mold and chill until very firm, at least 4 hours or overnight. Unmold and trim with greens. Makes 10 to 12 servings.
1 (1 lb.) can (2 c.) pitted Bing cherries
1/2 c. currant jelly
3/4 c. dry sherry
1 (3 oz.) pkg. black cherry-flavor gelatin
1/4 c. lemon juice
1 c. orange sections, drained
1/4 c. chopped celery
1/24 c. chopped pecans
May use 1 (11 oz.) can mandarin oranges, drained.
Drain cherries, reserving syrup. Combine syrup with enough water to make 3/4 cup. Pour into saucepan; add jelly and sherry. Bring just to a boil; remove from heat. Add gelatin and stir to dissolve.
Add drained cherries and lemon juice; chill to consistency of unbeaten egg white. Add orange sections, celery and nuts. Turn into lightly oiled 6-cup mold and chill until very firm, at least 4 hours or overnight. Unmold and trim with greens. Makes 10 to 12 servings.
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