Cherry Jubilee Salad
Submitted by martin-house
A retro molded Jello salad loaded with dark sweet cherries, pineapple chunks, and chopped pecans, spiked with red wine and nutmeg. Potluck royalty.
YIELD
4 servingsPREP
30 minCOOK
0 minREADY
90 minWelcome to the golden age of the molded salad, where Jello is a love language and every potluck table needs a showpiece wobbling proudly in the center.
This Cherry Jubilee Salad is the real deal: cherry Jello dissolved in hot pineapple juice, spiked with red wine and a whisper of nutmeg, then loaded with dark sweet cherries, pineapple chunks, and chopped pecans.
It firms up in a 1 ½ quart mold and unmolds onto a bed of crisp salad greens like it owns the place.
Kitchen Tips
- Chill until the Jello is the consistency of raw egg whites before folding in the fruit, or everything sinks to the bottom
- Dip the mold briefly in warm water to release cleanly when unmolding
- Swap the red wine for grape juice if you prefer a non-alcoholic version
Ingredients
Directions
Drain pineapple, reserving juice.
Heat reserved juice, plus 1½ cups pineapple juice, to boiling.
Dissolve 2 packages Jello in juice.
Add ½ cup London Cuvee Superieur Red and ½ teaspoon ground nutmeg.
Chill until mixture thickens slightly.
Fold in pineapple chunks, drained cherries and ½ cup chopped pecans.
Pour into 1½ quart mold.
Chill until firm.
Unmold and serve on salad greens.
Comments
