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Fruit and Nut Cherry Salad

Posted: Wednesday, November 18, 2009

1 (16-ounce) can pitted dark sweet cherries, undrained

The bright, assertive colors and flavors of fruits like cranberries and cherries make relishes and side dishes that go well with turkey, ham and more. Frozen, canned and dried cranberry products are available all year long, but if you're after the fresh ones, the season for fresh cranberries peaks this month. Homemade Cranberry-Pepper Jelly relish, pictured bottom left, right, makes a nice gift for the holidays and may be stored in the refrigerator for up to a month.

1 (11-ounce) can mandarin oranges, undrained

1 (8-ounce) can crushed pineapple, undrained

1 (6-ounce) package cranberry

(or any red color) 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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