Jubilee Salad Mold - cooking recipe

Ingredients

1 (10 oz.) pkg. frozen raspberries, thawed
1/2 c. currant jelly
2 c. water
1 (6 oz.) pkg. raspberry flavored jello
1/2 c. sherry
1/4 c. lemon juice
1 (16 oz.) can pitted dark sweet cherries, drained

Preparation

Drain raspberries. Reserve syrup. Combine jelly and 1/2 cup water in saucepan. Heat until jelly is melted. Add remaining water and jello. Stir until gelatin dissolves. Remove from heat and stir in sherry, lemon juice and reserved syrup. Chill until partially set. Fold in cherries and raspberries. Pour into 1 1/2-quart mold. Chill until set. Serves 8 to 10.