Cheery Cherry Compote

SUBMITTED BY: Gale Conway

"I've made this pretty gelatin salad--loaded with fruit and berries--for potluck suppers and to serve following our ladies' Bible classes. You can vary the fruit and use sugar-free gelatin if you prefer. -Gale Conway Warrenton, Missouri"

PREP TIME	10 Min
READY IN	10 Min

SERVINGS & SCALING

Original recipe yield: 24 servings

USMETRIC

About scaling and conversions

INGREDIENTS

2 (3 ounce) packages cherry gelatin
2 cups boiling water
1 (10 ounce) package frozen sweetened sliced strawberries
1 (21 ounce) can cherry pie filling
1 (20 ounce) can pineapple chunks, drained
1 (15 ounce) can pear halves, drained and cut into chunks
3 medium firm bananas, sliced
2 medium navel oranges, peeled, sectioned and chopped
2 medium tart apples, peeled and chopped
1 cup fresh or frozen blackberries, thawed

READ REVIEWS (1)

DIRECTIONS

In a large bowl, dissolve gelatin in boiling water. Stir in the strawberries until thawed. Stir in the remaining ingredients. Transfer to a 4-qt. serving bowl. Cover and refrigerate for 3-4 hours before serving.

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REVIEWS

Reviewed on Oct. 30, 2007 by MaryLizBeth

This recipe turned out great. I used 1 can of mandarin oranges, drained for the fresh oranges and raspberries for the blackberries. I also used unsweetened whole strawberries for the sweetened sliced. Because of this I added 4 pkts. of Splenda. I also used sugar-free gelatin. One tip I have is this: make sure the water is actually boiling, then mix with gelatin and then POUR over frozen strawberries so that it is easier to thaw them. Delicious recipe and you could easily change the flavors using different canned and fresh fruits. Will be making this again. BTW this recipe makes a lot!!!

1 user found this review helpful

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