Dissolve cherry gelatin in 2 cups boiling water.
Stir in tart cherry pie filling.
Pour into a 12 x 20 x 2-inch pan.
Let set. Dissolve lemon gelatin in 2 cups boiling water.
Beat together cream cheese and mayonnaise.
Gradually add lemon gelatin.
Stir in pineapple and juice.
Add whipped cream and marshmallows to gelatin mixture.
Spread on top of cherry layer.
When set, sprinkle chopped nuts on top.
Yield:
24 servings.
Dissolve cherry jello in 2 cups boiling water.
Stir in tart cherry pie filling.
Pour into 12 x 20 x 2-inch or 13 x 9-inch pan.
Let set.
ater.
Stir in the tart cherry pie filling.
Pour into
in syrup), reserve juice. Drain tart cherries, reserve juice. Add all
minutes.
Add Morello cherry mixture and stir over medium
Bring water to a boil in a small saucepan; remove from heat. Combine ginger and rose petals in a tea ball and steep in hot water for 6 minutes.
Pour lemon juice into a cup. Stir in honey and tart cherry juice. Pour ginger-rose tea on top.
Drain fruits, reserving juices.
Add enough water to cherry and pineapple juice to make 3 1/4 cups.
Add sugar.
Bring to a boil and add Jell-O.
Stir until dissolved.
Add fruit and ginger ale.
Chill until very thick but not set.
Stir in nuts and coconut.
Pour into a 2-quart ring mold.
Chill until set.
Preheat oven to 425\u00b0.
Thaw cherries; drain, reserving juices. Mix sugar, tapioca and cornstarch in saucepan; add 2/3 cup reserved tart cherry juice and 1/3 cup reserved sweet cherry juice.
Mix well.
Cook over high heat until thickened; cool.
ou can't find dried tart cherries, dried cranberries will usually
archment paper.
Bring cherries, cherry liqueur and 2 tablespoons water
east 5 hours.
Sour Cherry Sauce: Combine cherries and 2
Bring 3/4 cup water, sugar, and cinnamon to a boil in a saucepan. Reduce heat and simmer until sugar is dissolved, 3 to 4 minutes. Add cherries; bring back to a boil. Reduce heat and simmer until cherries soften, about 5 minutes.
Mix 2 tablespoons water and cornstarch together in a small bowl; pour over the cherry mixture in the saucepan. Stir until thickened, 1 to 2 minutes. Let cool, 10 to 15 minutes. Transfer to a container and refrigerate.
Simmer cherry juice in a saucepan over medium-high heat, stirring frequently, until the juice is reduced to about 1/2 cup in volume, about 20 to 25 minutes. Remove from heat and pour into a bowl to cool to room temperature.
Pour reduced cherry juice, red wine vinegar, and white vinegar together in a blender; add mustard, chile-garlic sauce, salt, and pepper. Blend for 30 seconds. Add a drop of grapeseed oil and blend another 30 seconds. Pour remaining oil into the blender; blend for 2 minutes.
an into the wine and cherry mixture, discarding any solids.
nd fluffy. Beat in the cherry preserves until well incorporated.
In a measuring cup, combine the cherry juice, lime juice, and Sweet'N Low. Stir to dissolve the Sweet'N Low.
Fill a tall glass with ice. Pour in the cherry juice mixture. Top with the club soda. Serve with a straw, garnished with the lime wedge, if desired.
1. Chill your martini glass in a freezer for about 5 minutes. Alternatively, fill the glass with ice and water for faster chilling.
2. Add cherry juice, grapefruit juice, agave and vodka into a cocktail shaker filled with ice and shake moderately (or vigorously if you like your drink foamy).
3. Strain into a chilled glass.
4. Garnish with a lemon/lime/grapefruit twist and/or cherry and enjoy!
mooth. Stir into the boiling cherry mixture. Return to a boil
illing.
strain can of tart cherries, reserving liquid.
mix
Mix together bran cereal, milk, brown sugar, eggs and oil. Let stand 10 minutes.
Combine remaining ingredients except cherry pie filling.
Add bran mixture all at once and stir only until moistened.
Fill greased muffin tins.
Make an indentation in the mixture by placing a spoon of pie filling with 2 to 3 cherries in the center of each muffin.
Bake 20 to 25 minutes in preheated 400\u00b0 oven.