Instructions: Combine 6 1/4 cups berries and 6 tablespoons sugar in a medium bowl. pour port over berries. Smash berries lightly with a fork; let stand at room temperature for 1 hour. Pour intoa strainer over a bowl; drain for 30 minutes.

Set berry solids aside; pass juice through a cheesecloth-lined strainer into a
bowl. Pour 1/2 cup beryy juice into top of a double boiler (not over heat).

Sprinkle gelatin over; let stand to soften, about 5 minutes. Set over simmering water, whisk until gelatin dissolves, about 5 minutes. Remove heat; add remaining berryjuice. Divide 1 1/4 cups berries among six 6-ounce
ramekins. Pour gelatin mixture into ramekins over berries; cover with plastic
wrap; refrigerate until set, about 4 hours. Meanwhile, make berry sauce: cook
reserved berry solids, remaining 2 tablespoons sugar and 1/4 cup water in a saucepan over medium heat, stirring occassionally, 5 minutes. Press mixture through a sieve. To serve, place a meringue on a plate. Unmold gelatin by dipping ramekin briefly in hot water and running a knife tip around the edge;
invert onto meringue, and top with another meringue. Garnish with berries and serve berry sauce on the side.

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