1 (1 lb.) can (2 c.) pitted Bing cherries
1 c. currant jelly
1 1/2 c. dry sherry
1 (6 oz.) pkg. black cherry-flavor gelatin
1/2 c. lemon juice
2 c. orange sections, drained
1/2 c. chopped celery
1/2 c. chopped pecans

May use 2 (11 oz.) cans mandarin oranges, drained.

Drain cherries, reserving syrup. Combine syrup with enough water to make 1 1/2 cups. Pour into saucepan; add jelly and sherry. Bring just to a boil; remove from heat. Add gelatin and stir to dissolve.

Add drained cherries and lemon juice; chill to consistency of unbeaten egg white. Add orange sections, celery and nuts. Turn into lightly oiled 6-cup mold and chill until very firm, at least 4 hours or overnight. Unmold and trim with greens. Makes 10 to 12 servings.