Grandma Bevie’S Port Jello Mold

• 2 packages raspberry or wild cherry jello
• 1/2 cup Port (wine)
• 1 cup pitted Bing cherries, bottled or canned
• 1 1/2 cups lychee fruit, fresh or canned
• 1 cup pecan halves
• 1 1/3 cups juice (reserved from the fruit)
• 1 1/3 cups boiling water

1. Drain cherries and lychees into a bowl or measuring cup and reserve liquid (you will need 1 1/3 cups total).
2. Cut lychees into halves. Put cherries and lychees in a bowl and set aside.
3. Combine 2 packages jello with 1 1/3 cups boiling water and stir until dissolved.
4. Stir in 1/2 cup of Port and 1 1/3 cups juice (reserved from the fruit).
5. Pour into a decorative jello mold or 8" cake tin. (I use a ring mold with a hole in the center.)
6. Add cherries, lychees, and pecan halves and spread them around.
7. Cover and chill until set.
8. Slide a knife around the edges of the mold to loosen the jello.
9. Place a serving plate face down on top of the mold, and (holding both the plate and the mold), flip them right-side up.
10. Put a hot wet dish towel around the mold for 30 seconds and then lift off the mold.
11. To serve: Use a knife to cut wedges and a pie server to transfer to plates.

raspberry, bing cherries, lychee fruit, pecan halves, cups juice, boiling water

Taken from food52.com/recipes/7545-grandma-bevie-s-port-jello-mold (may not work)