Cranberry Salad - cooking recipe

Ingredients

1 (16 oz.) can jellied cranberry sauce
1 (6 oz.) or 2 (3 oz.) pkg. raspberry Jell-O
1/2 c. cold water
1 c. cranberry juice, heated
3/4 c. Port wine
1/2 to 3/4 c. chopped water chestnuts
2 (3 oz.) pkg. cream cheese (room temperature)
4 Tbsp. cream
1/4 tsp. celery salt
1/4 tsp. Worcestershire sauce
dash of Tabasco

Preparation

Heat cranberry sauce, stirring, until it becomes liquid. Soften Jell-O in cold water and dissolve in boiling cranberry juice.
Add liquid cranberry sauce and stir until blended.
Stir in Port wine.
Pour into 10 dessert or wine glasses and refrigerate until partially set.
Add water chestnuts and refrigerate until firm.