Red Port Jelly

1. Place the port in a small saucepan. Sprinkle the gelatin over the port and let stand for 3 to 5 minutes, or until the gelatin softens. Place the saucepan over low heat and bring to a gentle simmer, stirring constantly, until the gelatin is completely dissolved. Add the raisins.
2. Remove from the heat and allow the mixture to cool to room temperature. Strain the mixture into a small container. Reserve the raisins. Refrigerate the mixture for 2 to 3 hours, or until the mixture forms a jelly consistency.
3. Transfer the jelly to a chopping board and chop it into fine pieces. Serve the jelly with the reserved raisins, aged cheddar cheese and water crackers.