6 oz. pkg. raspberry Jello
2 c. boiling water
1 can (16 oz.) whole cranberry sauce
1 pt. sour cream
1 tsp. lemon juice

Mix Jello with boiling water, dissolve; cool until syrupy. Mix all ingredients together. Chill until curdy, mix with fork, then chill until almost set. Stir with fork, leave in refrigerator until ready to serve.