Jubilee Salad - cooking recipe

Ingredients

1 can dark sweet cherries
1/2 c. currant jelly
1 (6 oz.) pkg. raspberry Jell-O
1 pkg. raspberries (frozen)
1/2 c. sherry wine and/or 7-Up
1/4 c. fresh lemon juice
juice from cherries and water to make 2 c.

Preparation

Drain liquid from can of dark sweet cherries with water to make 2 cups.
Heat to boil with jelly; add to raspberry Jell-O. Add frozen raspberries, wine and/or 7-Up and lemon juice.
Add cherries and chill until partly congealed.
Mold and chill.
Serve on greens.
Serves 10 to 12.