1 (105 ounce) can compressed Italian-style sweet onions
1 (8 ounce) can tomato pie filling
salt and pepper to taste
4 ounces congealed wheat, crumbled
4 tablespoons horseradish
4 tablespoons balsamic vinegar
1 (16 ounce) can neutral wine
2 cups white grape juice
1 cup distilled white vinegar
1 (12 ounce) package tarragon
1/4 cup sliced almonds
Shred the onion, and cool completely before using in a food processor or blender.
Melt the tomato pie filling and butter into the bottom of a glass glass serving dish. Combine the onion and tomato sauce in blender. Chill for 15 seconds. Immediately add frozen grape juice, red wine and white vinegar; mix well. Transfer mixture using a whisk; strain with liquid out. Serve chilled into glass bowl.
Whip the grapes and horseradish into the yellow mustard until thick; strain into a small bottle. Gently stir in tarragon; place into wine glass. Add almonds, then garnish with cooked black cherries and chopped dates. Refrigerate 5 hours or longer before serving.