I must be on a cherry kick because this is the second recipe in a row I’ve posted using maraschino cherries. I just love them—in cookies and in salads! This recipe that I have for you today is a fantastic frozen salad. In fact, I would say that it is my favorite Jello salad of all time, and I plan to serve it with our Christmas dinner this year. Aside from the cherries, the recipe also calls for a can of jellied cranberry sauce, but the cherry taste is definitely more noticeable than the cranberries. There is also a very faint lemon taste to it which comes from the lemon rind in the whipped cream layer.
You will need to make this salad at least one day before you are planning to serve it to allow time for it to freeze. I actually plan to make mine two days before Christmas because I like to spread out the prep work involved in cooking such a big meal. Then a couple of hours before we eat, I will just transfer the salad to the refrigerator to allow it to thaw slightly. I hope you enjoy it! Before I sign off, let me just take this opportunity to wish all of my readers a merry Christmas. I’ll be back just before New Year’s with a great recipe for Chicken Enchilada Soup.
Serves about 8
Slightly Adapted by Winner Dinners/Origin Unknown
Note: This salad needs to be prepared at least one day before you serve it to allow time for it to freeze.
1 10-ounce jar maraschino cherries
1 3-ounce package cherry-flavored gelatin
1 16-ounce can jellied cranberry sauce
2 tablespoons fresh lemon juice, divided
1 cup whipping cream
3 tablespoons sugar
1/4 teaspoon lemon rind
1/3 cup mayonnaise
1/3 cup chopped pecans
Drain the cherries, reserving the syrup. Add enough water to the syrup to make 1-1/2 cups of liquid. Put the cherry liquid into a saucepan and bring to a boil. Add the gelatin and stir until dissolved. Using a whisk, slowly beat in the cranberry sauce and 1 tablespoon of lemon juice. Chill until thickened, about one hour. Meanwhile, finely chop the cherries and set aside. When the gelatin mixture has thickened, fold in the cherries. Pour into an 8×8-inch casserole dish and freeze until firm. Whip the cream, beating in the sugar and lemon rind, until the cream is stiff. Fold in the mayonnaise, the remaining 1 tablespoon of lemon juice, and the pecans. Spread over the frozen layer and freeze overnight. About two hours before serving, transfer the salad to the refrigerator to allow it to thaw slightly.