1 c. cherry juice, or juice and water to make 1 c.
1 (3 oz.) pkg. cherry flavored gelatin
1 c. California port
2 c. cooked pitted black cherries, drained (or 1-1 lb. can, drained)
1 c. chopped nuts

Heat cherry juice to boiling. Add gelatin; stir until dissolved; cool. Add port; chill until slightly thickened. Fold in cherries and nuts. Turn into individual molds or 1 large mold. Chill until firm. Serves 6-8.

(This is good with almost any menu; can be made in ring mold and fill the center with chicken salad.)