Champagne Jelly With Cherries
|Sweet cherries||2 Pound, pitted|
|Unflavored gelatin||5 Teaspoon|
|Dry champagne||2 Cup (32 tbs) (Cold)|
1. Distribute cherries among 6 Champagne flutes. Put the flutes in the refrigerator.
2. Place 1 cup cold water in a bowl over a pan of simmering water. Sprinkle gelatin over the cold water and heat the mixture slowly, stirring until it is entirely dissolv