Name: Cherry-Grapefruit Port-Wine Gelatin
Yield: 8 servings
Cuisine: United States
Ingredients: 1 cup port; 2 cups (one 1-pound can) Bing cherries; 2 envelopes unflavored gelatin; ½ cup water; ½ cup sugar; Grapefruit sections; ⅛ teaspoon salt; ¼ cup lemon juice; 1¼ cups strained fresh grapefruit juice; ½ cup slivered blanched almonds or chopped walnuts

Preparation info

8
servings

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

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

Americas
United States
Dessert
Gluten-free
New York
Vegan

Method

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.
Soak the gelatin in the cold water. Add one cup of the reserved cherry juice to the gelatin along with the sugar.

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Ingredients

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