Bing Cherry-Grapefruit Salad - cooking recipe

Ingredients

1 (26 ounce) jar refrigerated unsweetened grapefruit sections, undrained*
1 (16 1/2 ounce) can pitted bing cherries, undrained
1/3 cup dry sherry or 1/3 cup dry white wine
2 (3 ounce) packages cherry gelatin
1 cup chopped pecans, toasted

Preparation

Drain grapefruit and cherries, reserving juices.
Bring reserved juices and sherry to a boil in a medium saucepan.
Remove from heat; add gelatin, and stir 2 minutes or until gelatin dissolves.
Chill 30 minutes or until consistency of unbeaten egg white; stir in grapefruit, cherries, and pecans.
Pour into a 6 1/2-cup mold. Cover and chill 8 hours or until firm. Unmold onto a serving dish.