FRESH Ideas: Cherry Burgundy Pie

FRESH Ideas features classic Tyler cookbooks

EAST TEXAS (KYTX) - This week on FRESH Ideas Food Editor Christine Gardner was joined by KYTX-CBS19 anchor and Junior League of Tyler president Gillian Sheridan. They showcased the Tyler Junior League cookbooks "Cooking Through Rose-Colored Glasses", "And Roses for the Table", and "Ring Around the Rosie".

A recipe for Cherry Burgundy Pie was chosen from "Cooking Through Rose-Colored Glasses and was demonstrated during the 5:00 news telecast. To see a video of the recipe demonstration go to and click on food or go to, 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 go to 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 one 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 pre-baked 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




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