Ported Jubilee Crown - cooking recipe

Ingredients
    1 large can chunk pineapple
    1 can dark cherries (1 lb.)
    2 (6 oz.) pkg. black cherry jello
    3 c. boiling water
    1 c. cold water
    1 tsp. pumpkin spice
    dash of salt
    1 c. ruby Port
    sweetened whipped cream
Preparation
    Drain pineapple, reserving all juice and drain cherries, reserving all juice. Dissolve gelatin in boiling water.
    Stir in reserved pineapple and cherry juices and cold water. Add pumpkin spice and salt. Blend well. Add Port.
    Chill until consistency of unbeaten egg whites.
    Fold in pineapple and cherries.
    Pour into pan (I use Bundt cake pan). Chill overnight.
    Serve with whipped cream.

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