1 (10 ounce) jar white cherries (Queen
    Anne), cut in halves
1 small box cherry gelatin
1 cup port wine
1/2 cup nuts
1 teaspoon unflavored gelatine

Add enough water to juice from cherries to make 1 cup liquid. Heat to boiling. Pour over gelatin.

When cool, add the wine, cherries and nuts. Add unflavored gelatine dissolved in 1 tablespoon water to assure a firm mold. Pour into a large mold or individual molds.

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