Bing Cherry-Grapefruit Salad

Ingredients

• 6 ounce cherry gelatin 
• 16.5 ounce bing cherries pitted undrained canned
• 26 ounce grapefruit sections unsweetened refrigerated undrained
• 1 cup pecans toasted chopped
• 0.3 cup cooking sherry dry white dry

Equipment

• sauce pan

Directions

1. Drain grapefruit and cherries, reserving juices.
2. Bring reserved juices and sherry to a boil in a medium saucepan.
3. Remove from heat; add gelatin, and stir 2 minutes or until gelatin dissolves.
4. Chill 30 minutes or until consistency of unbeaten egg white; stir in grapefruit, cherries, and pecans.
5. Pour into a 6 1/2-cup mold. Cover and chill 8 hours or until firm. Unmold onto a serving dish.
6. *1 1/2 grapefruits, sectioned, and 1 1/3 cups fresh grapefruit juice (about 3 grapefruits) may be substituted.