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Fruit and Nut Cherry Salad

Posted: Wednesday, November 14, 2007

 

  A molded gelatin salad is refreshing when served alongside savory side dishes and rich gravies. When using pineapple for jelled dishes, do not use fresh pineapple. Pineapple contains an enzyme called bromelain which prevents gelatin from jelling. Bromelain isn't all bad; it also acts as a meat tenderizer. Photo by Sue Ade/Morris News Ser

A molded gelatin salad is refreshing when served alongside savory side dishes and rich gravies. When using pineapple for jelled dishes, do not use fresh pineapple. Pineapple contains an enzyme called bromelain which prevents gelatin from jelling. Bromelain isn't all bad; it also acts as a meat tenderizer.

Photo by Sue Ade/Morris News Ser

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.



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