Jubilee Salad Mold - cooking recipe

Ingredients

1 (10 oz.) pkg. frozen red raspberries, thawed
1 (6 oz.) pkg. red raspberry flavored gelatin
1 3/4 c. boiling water
1/2 c. cream sherry
1/4 c. lemon juice
1 (16 oz.) can pitted dark sweet cherries, drained and halved

Preparation

Drain raspberries, reserving syrup.
In a large bowl, dissolve gelatin in boiling water.
Stir in sherry, lemon juice and reserved raspberry syrup.
Chill until partially set.
Fold in raspberries and cherries.
Pour into a 5 or 6 cup ring mold. Chill until firm.
Unmold on lettuce lined platter if desired. Makes 8 servings.