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Jubilee Salad Mold

1 10-ounce package frozen red raspberries, thawed

1 6-ounce package red raspberry-flavored gelatin

1 3/4 cups boiling water

1/2 cup cream sherry

1/4 cup lemon juice

1 16-ounce can pitted dark sweet cherries, drained and halved

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

Agnese Marhele @ 2009-09-20 18:08:02

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