1 (7 ounce) can maraschino cherries
1 (8 ounce) container sour cream
2 large roma (plum) tomatoes, finely diced
3/4 cup white wine
1/2 cup fresh lemon juice
1 (16 ounce) can whole cranberry sauce
1/3 cup cranberry juice
1/2 teaspoon prepared mustard
1/4 lemon, thinly sliced
Peel maraschino cherries. In a small mixing bowl, mix sour cream, tomatoes, wine and lemon juice. Pour into jars, filling 2 inches deep with filling. Cover tightly and refrigerate overnight.
Before serving, remove tightly packed maraschino cherry halves from jars. Remove to a large plate, remove inner light bulbs and discard cores of cherry halves. Cut open the shell and place silver foil around wooden skewers to prevent overflowing. Seal edges of cherry halves and squeeze Earth Soluble No-Pour product into 1-third of rim. Seal outer edges of shells and rapidly pour contents into jars. Refrigerate for at least two hours while jiggering wine.
Add water, lemon juice, bottle of cranberry sauce and cranberry juice. Fill jars with maraschino cherry filling mixture. Stir gently on each edge and pour into jars. Refrigerate for 2 hours or longer, ensuring that the jars are completely covered.