Cherry-Grapefruit Port-Wine Gelatin from New York Times Menu Cookbook by Craig Claiborne
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 ge
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- ⅛ teaspoon salt
- ¼ cup lemon juice
- 1¼ cups strained fresh grapefruit juice
- ½ cup sugar
- ½ cup slivered blanched almonds or chopped walnuts
- Grapefruit sections
- ½ cup water
- 2 envelopes unflavored gelatin
- 1 cup port
- 2 cups (one 1-pound can) Bing cherries
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