Jubilee Salad Mold - cooking recipe

Ingredients

1 (10 oz.) pkg. frozen raspberries, thawed
1/2 c. currant jelly
2 c. water
2 (3 oz.) pkg. raspberry Jell-O
1/2 c. sherry
1/4 c. lemon juice
1 (16 oz.) can pitted, dark sweet cherries, drained

Preparation

Drain raspberries, reserving syrup.
Combine jelly and 1/2 cup water; heat and stir until jelly melts.
Add remaining 1 1/2 cups water and Jell-O; heat and stir until dissolved.
Remove from heat; add sherry, lime juice and reserved raspberry syrup.
Chill until partially set.
Fold raspberries and cherries into Jell-O. Pour into 6-cup mold.
Chill until firm.
Makes 8 servings.