Craig Claiborne

Cherry-Grapefruit Port-Wine Gelatin

Preparation info

  • 8

    servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 2 cups (one 1-pound can) Bing cherries
  • 1 cup

Method

  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.