1 (10 oz.) pkg. frozen raspberries, thawed
1/2 c. current jelly - or you may use pomegranate jelly
2 c. water
2 (3 oz.) pkgs. red raspberry flavored gelatin
1/4 c. lemon juice
1 (1 lb.) can (2 c.) pitted dark sweet cherries, drained

Drain raspberries, reserving syrup. Combine jelly and 1/2 cup of the water; heat and stir until jelly melts. Add remaining 1 1/2 cups water and the gelatin; heat and stir until gelatin dissolves.