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CATEGORY CUISINE TAG YIELD
Fruits Fruits, Jello, Salads 8 Servings

INGREDIENTS

1 Black cherry gelatin
1 c Water, boiling
1/2 c Port wine
16 oz Crushed pineapple
16 oz Pitted black cherries
3/4 c Pecans, chopped

INSTRUCTIONS

Drain both fruits and reserve juices. Add enough juice from both
fruits to make 2-1/2 cups of liquid. Add wine and the 2-1/2 cups of
fruit juice to gelatin. Stir well until gelatin is dissolved. Chill
until slightly thickened. Fold in pineapple, cherries and pecans.
Chill until firm. Serves 8 to 10.  Posted to MC-Recipe Digest V1 #512
by Nancy Berry  <nlberry@prodigy.net> on Mar 12, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 105
Calories From Fat: 62
Total Fat: 7.4g
Cholesterol: 0mg
Sodium: 1.5mg
Potassium: 111.4mg
Carbohydrates: 10.3g
Fiber: 1.4g
Sugar: 8.6g
Protein: 1.2g


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