Jubilee Salad Mold

Ingredients

• 1 10 oz pkg frozen raspberries thawed
• 12 c currant jelly
• 2 c water
• 1 6 oz pkg raspberry flavored jello
• 12 c sherry
• 14 c lemon juice
• 1 16 oz can pitted dark sweet cherries drained

Directions

1. Drain raspberries Reserve syrup Combine jelly and 12 cup water in saucepan Heat until jelly is melted Add remaining water and jello Stir until gelatin dissolves Remove from heat and stir in sherry lemon juice and reserved syrup Chill until partially set Fold in cherries and raspberries Pour into 1 12-quart mold Chill until set Serves 8 to 10