2 1/2 c. orange juice
1 (16 oz.) can whole cranberry sauce
1 (6 oz.) pkg. raspberry flavored gelatin
1 1/2 c. whipping cream

In saucepan combine 1 1/4 cups of the orange juice, cranberry sauce and gelatin. Cook and stir over medium heat until gelatin dissolves. Stir in remaining orange juice. Transfer to medium mixing bowl. Apply seal; chill until partially set (consistency of unbeaten egg whites).

In small mixing bowl beat whipping cream to soft peaks; fold into gelatin mixture. Apply seal; refrigerate until mixture mounds. Pour into the Jel-Ring mold. Apply seal; chill 4-6 hours or until set.

To unmold salad, immerse mold into warm water for 20-30 seconds. Do not melt gelatin. Remove large seal; center an inverted serving plate over Jel-Ring Mold. Holding tightly, invert plate and mold. Carefully lift off inner seal and mold. Fill center of unmolded salad with orange wedges and garnish with orange leaves, if desired. Garnish outer edge of salad with additional whipped cream and cranberries, if desired. Makes 8-10 servings.