|Frozen raspberries/Reserved liquid||10 Ounce, drained|
|Currant jelly||1⁄2 Cup (8 tbs)|
|Boiling water||1 Cup (16 tbs)|
|Raspberry jello||6 Ounce|
|Sherry||1⁄2 Cup (8 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Canned dark pitted cherries||1 Pound, drained|
Melt jelly in 1/2 cup boiling water.
Add remaining boiling water and jello, dissolving jello thoroughly.
Add raspberry juice, sherry, and lemon juice.
Chill slightly, then add the drained raspberries and cherries.