1 pkg. black cherry Jello
1 c. juice from canned cherries
1 c. ruby port wine
1 lg. can pitted black cherries

Dissolve Jello in boiling cherry juice. Add wine. Divide can of cherries in 6 or 7 molds and cover with Jello mixture. Refrigerate until set. Serve with a small dab of sour cream. 6 servings.

Good with baked pork chops or roast pork; adds something special!