1 can red sour pitted cherries
2/3 c. sugar
2 small pkgs. cherry Jello
1 1/2 c. water
1 small can crushed pineapple
1/2 c. pecans
Drain juice from cherries; set cherries aside. Put juice in
saucepan and add sugar. Let come to a boil; add 2 pkgs Jello.
Return to stove and bring to a boil again. Add cold water, drained
cherries, crushed pineapple and pecans. Place in a mold and put in
refrigerator to congeal.
I add 1 can of whole berry cranberry sauce at Thanksgiving. Add
this while the juice and sugar are still hot.
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