Sour Red Cherry Jelly Salad
revised December 2007
This is based on my Grandmother-in-law's "Traditional Family Christmas Recipe for Bing Cherry salad". (We do not use bing cherries because I prefer sour red cherries.) I've been told that she made her jelly salad in a ring mould and put lemon/mayonnaise in the center of the ring. Here is the variation of this salad that we serve:
Ingredients
- 1 tin (398ml/14floz) pitted sour red cherries, drained (reserve the juice!)
- ⅔ c boiling cherry juice
- ⅓ c boiling water
- 1 pkg (85gm/3oz) "cherry" jello (the original recipe calls for "Burgundy Grape")
- 150 ml (approx ⅝ c) dry red wine (chianti, sangiovese, merlot... anything drinkable)
- ¼ c (60ml) fresh lemon juice (Don't be tempted to use concentrate; it doesn't work)
- pecan quarters
- cream cheese balls (I use a melon baller to make the balls.)
Preparation
Complex:
- Dissolve Jello in boiling water & cherry juice. Stir well over heat to dissolve thoroughly. Add wine and lemon juice. Cool.
- Form small balls of cream cheese and place in bottom of a ring mould. Pour a small quantity of jelly around the cheese balls. Cool in fridge until sufficiently set to hold the cheese balls in place.
- Put the rest of the jelly mix into mould. Let cool until it's set enough to hold the cherries and chopped nuts so they don't float; add cherries and nuts. Refrigerate overnight.
- Remove from mould onto a large platter and fill the centre of the ring with lemon/mayonnaise.
| Easy:
- Dissolve Jello in boiling water & cherry juice. Stir well over heat to dissolve thoroughly. Add wine and lemon juice. Cool.
- Put jelly mix in an attractive glass bowl.
- When the jelly is semi-set, put the cherries, pecans and cream cheese in, making an attractive pattern on top. Refrigerate til firm.
- Don't unmould. (Too much grief.) Serve without lemon/mayonnaise.
|
Guess which version we use!
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New Year's Eve 1997 menu
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ejm (aka llizard)
2000, 2002, 2007
Toronto Ontario Canada