1 pkg. fresh cranberries
1 1/2 c. port wine
2 c. sugar
3 env. Knox gelatin, unflavored
Water

Early in the day or a day ahead, coarsely chop cranberries. In a 3 quart saucepan over medium high heat, heat the berries, sugar, port wine and 1 1/2 cups water to boiling, stirring frequently; boil 5 minutes, stirring often. In small bowl mix gelatin in 1 cup water. Let stand 1 minute to soften. Stir gently into cranberry mixture. Cook over medium heat until gelatin is completely dissolved, about 2 minutes, stirring frequently. Refrigerate mixture until it mounds, about 4 hours. Stir to distribute the berries. Pour into mold or serving bowl. Chill until set, about 2 more hours. Great for Thanksgiving dinner.