KYTX CBS 19 video
A recipe for Cherry Burgundy Pie was chosen from “Cooking Through Rose-Colored Glasses” and was demonstrated during the 5 p.m. news telecast. To see a video of the recipe demonstration, go to TylerPaper.com and click on food or go to cbs19.tv, scroll down and click on the FRESH Ideas logo.
All of the Junior League Cookbooks will be on sale this week at Mistletoe & Magic at the Harvey Convention Center. The event starts Wednesday with the preview party and continues through the weekend. For more information and tickets, visit www.juniorleagueoftyler.org or call 903-595-5426.
CHERRY BURGUNDY PIE
1 bag frozen whole cherries
1 cup or less of cherry or cranberry juice
1 3 ounce package cherry flavored gelatin
1 pint vanilla ice cream
3 tablespoons dry red wine
1 teaspoon lemon juice
1 refrigerated pie shell, baked and cooled
Defrost the cherries and reserve the juice. Pour the juice into a measuring cup. Add as much of the cherry or cranberry juice you need to the juice from the bag of cherries to make 1 cup. Place in a saucepan and heat to boiling. Dissolve gelatin in boiling liquid. Add ice cream by spoonfuls. Stir until melted and remove from heat. Stir in wine and lemon juice. Pour into a bowl and chill until partially congealed. Halve the cherries. Fold into gelatin mixture and spoon into prebaked pie shell. Refrigerate until firm. Top with whipped cream and extra cherries if desired.
Adapted from “Cooking Through Rose-Colored Glasses” from Mrs. Rolf Schroeder