Anonymous (not verified)
1 May 2009
|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.
Raspberry Jello Recipe