19 oz Can pineapple chunks

  1 1/2 c  Pineapple juice

      3 pk Cherry jello

    1/2 c  London cuvee superieur red

    1/2 ts Nutmeg

     16 oz Dark sweet cherries drained

    1/2 c  Chopped pecans

  Drain pineapple, reserving juice.  Heat reserved juice, plus 1-1/2 cups
  pineapple juice, to boiling. Dissolve 2 pkgs.  Jello in juice.  Add 1/2 cup
  London Cuvee Superieur Red and 1/2 teaspoon ground nutmeg. Chill until
  mixture thickens slightly.  Fold in pineapple chunks, drained cherries and
  1/2 cup chopped pecans.  Pour into 1-1/2 quart mold.  Chill until firm.

  Unmold and serve on salad greens.