• 2 envelops gelatin
  • 1 cup hot water
  • 1 cup fresh orange juice
  • 2 cup champagne (2 'splits' of champagne will do with the addition of extra juice enough to make 2 cups)
  • 1 3/4 cups drained, brandied dark bing cherries
  • 2 pomegranates
  • 1/4 cup chopped walnuts
  • Garnish of watercress
  • Mayonnaise
  • Directions

    Dissolve envelopes of gelatin in 1 cup hot water. When slightly cooled, add freshly sqUeezed orage juice. Stir well and pour into glass bowl. Place bowl in a larger one filled with cracked ice and stir liquid until it thickens to a heavy syrup. Add champagne. the dark cherries, the seeds and juice of the pomegranat and 1/4 cup of chopped walnuts. Stir gently but constantly until mixture starts to solidify. Place in 6-cup ring mold and refrigerate. When fully set, unmold and serve garnished with watercress and small bowl of mayonnaise placed in center. This looks lovely on a Thanksgiving buffet table and goes well with roasted turkey or ham.

    Serves 8

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