THEME: Fruit and Nut Cherry Salad
Jamie R
1 (16-ounce) can pitted dark sweet cherries, undrained
1 (11-ounce) can mandarin oranges, undrained
1 (8-ounce) can crushed pineapple, undrained
1 (6-ounce) package cherry-flavored gelatin
1 cup cold water
1/8 teaspoon allspice
1/2 cup chopped walnuts
Place all fruit in a colander and drain juices into large bowl. Set fruit
aside and reserve 1 1/2 cups of the juice. Place reserved juices in a small
saucepan and bring to a boil. Add gelatin and simmer for 2 minutes, stirring
constantly, until gelatin is dissolved. Remove from heat; stir in cold water
and allspice. Chill until thickened, about 1 1/2 hours. Fold in fruit and
walnuts. Pour mixture into a lightly oiled 6-cup mold. Cover and chill
several hours, or overnight, until firm. Unmold onto lettuce-lined platter.
Serves 10.