Grandma Bevie’S Port Jello Mold

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

* Per serving · 4 servings · Values may vary.

No additional tips available.