Cherry-Grapefruit Port-Wine Gelatin

Preparation info

  • 8

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 cups (one 1-pound can) Bing cherries
  • 1 cup port
  • 2 envelopes unflavored gelatin
  • ½ cup water
  • ½ cup sugar
  • cups strained fresh grapefruit juice
  • ¼ cup lemon juice
  • teaspoon salt
  • Grapefruit sections
  • ½ cup slivered blanched almonds or chopped walnuts


    1. Drain the cherries and reserve the juice. Pour the wine over the cherries and allow to steep for at least three hours. Drain and reserve the liquid.

    2. Soak the gelatin in the cold water. Add one cup of the reserved cherry juice to the gelatin along with the sugar. Heat the mixture, stirring to dissolve the gelatin.

    3. Add the grapefruit juice, lemon juice, reserved port and the salt. Chill the mixture until slightly thickened.

    4. Decorate the bottom of a two-quart mold with grapefruit sections and spoon in enough of the chilled gelatin mixture to set the sections in place. Chill.

    5. Add the cherries and nuts to the remaining gelatin mixture and pour into the mold. Chill until firm. Unmold. Serve with sweetened whipped cream.