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Peaches Beaujolais

Cook.the.American.Way's picture
Ingredients
  Peaches 2 Cup (32 tbs)
  Blackberry jelly 1⁄2 Cup (8 tbs)
  Rose wine 3⁄4 Cup (12 tbs)
  Black cherry gelatin 3 Ounce
  Orange gelatin 3 Ounce
  Lemon juice 1 Cup (16 tbs)
  Beaujolais 1 Cup (16 tbs)
Directions

Drain peaches, reserving 3/4 cup syrup.
Combine peach syrup, jelly and wine in saucepan; bring to a boil.
Remove from heat.
Add gelatin, one package at a time, stirring until dissolved; add peaches, lemon juice and Beaujolais.
Pour into mold; chill until set.
Unmold; serve on fresh salad greens.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Chilling
Interest: 
Party
Servings: 
6

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