Cherry Jubilee Salad

This retro-inspired Cherry Jubilee Salad is a delightful mix of textures and flavors, perfect for potlucks or holiday gatherings. The base is a vibrant cherry gelatin infused with the robust flavor of London Cuvee Superieur red wine and warm nutmeg. Juicy pineapple chunks and tart dark sweet cherries provide bursts of freshness, while chopped pecans add a satisfying crunch. The combination of sweet, tart, and savory notes creates a unique dessert salad that feels both indulgent and refreshing. Serve it chilled on a bed of greens for a striking presentation that honors classic American culinary traditions.

Cooking Method: Boiling

Cuisine: American

Courses: Salads

Difficulty: Intermediate

Servings: 4

Calories: 982.6

Dietary: Gluten-free

Description

This retro-inspired Cherry Jubilee Salad is a delightful mix of textures and flavors, perfect for potlucks or holiday gatherings. The base is a vibrant cherry gelatin infused with the robust flavor of London Cuvee Superieur red wine and warm nutmeg. Juicy pineapple chunks and tart dark sweet cherries provide bursts of freshness, while chopped pecans add a satisfying crunch. The combination of sweet, tart, and savory notes creates a unique dessert salad that feels both indulgent and refreshing. Serve it chilled on a bed of greens for a striking presentation that honors classic American culinary traditions.

Ingredients

19 ounce Can pineapple chunks
1 1/2 cup Pineapple juice
3 package Cherry jello
1/2 cup London cuvee superieur red
1/2 teaspoon Nutmeg
16 ounce Dark sweet cherries drained
1/2 cup Chopped pecans

Directions

1
Drain the canned pineapple chunks, reserving the liquid in the can.
2
Combine the reserved pineapple juice with 1 1/2 cups of additional pineapple juice in a saucepan.
3
Heat the juice mixture over medium-high heat until it reaches a rolling boil.
4
Remove from heat and immediately stir in the 3 packages of cherry Jello until completely dissolved.
5
Stir in the London Cuvee Superieur red wine and ground nutmeg.
6
Refrigerate the mixture for about 30-45 minutes, stirring occasionally, until it thickens to a syrupy consistency similar to unbeaten egg whites.
7
Gently fold in the drained pineapple chunks, dark sweet cherries, and chopped pecans.
8
Pour the mixture into a 1 1/2-quart gelatin mold or serving dish.
9
Refrigerate for at least 4 hours, or until the salad is completely firm.
10
Run a warm knife around the edges of the mold, invert onto a plate, and serve atop fresh salad greens.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 982.6kcal

% Daily Value *
Total Fat 23.0g36%
Saturated Fat 2.8g14%
Cholesterol 0.0mg0%
Sodium 170.7mg8%
Total Carbohydrate 193.8g65%
Dietary Fiber 22.9g92%
Sugars 109.6g
Protein 12.3g25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cherry jubilee, gelatin salad, retro dessert, pineapple, pecans, wine jelly, nutmeg, summer salad, potluck dish, fruit salad, jello mold, red wine, cherry jello, chilled dessert, american classic, breakfast salad, brunch idea, fruit gelatin, no bake, easy dessert

Read it online: https://www.chefs-mate.com/recipe/cherry-jubilee-salad/