Shelly's Recipe

CHERRIES JUBILEE SALAD

Category: Jello

20 oz can pineapple chunks in juice
12 oz canned pineapple juice
2 small packages cherry gelatin
1/2 cup red wine
1/2 tsp nutmeg
12 oz package frozen dark sweet cherries thawed
1/2 cup chopped pecans

Drain pineapple reserving juice. Combine reserved juice and pineapple juice in small sauce pan then bring to boil over high heat. Dissolve gelatin in juice then add wine and nutmeg and chill until slightly thickened. Fold in pineapple, cherries and pecans then pour into 1-1/2 quart mold. Chill for 6 hours then turn out onto platter and serve with dollops of sour cream.