1 c. cranberry juice
1 pkg. (3 oz.) raspberry Jello
1 can (16 oz.) jellied cranberry sauce
1 sm. container Cool Whip, thawed (2 c.)

In a saucepan heat juice to boiling, remove from heat. Stir in gelatin until dissolved.

In a small bowl beat cranberry sauce with electric beater for 1 minute. Stir into gelatin mixture. Chill until begins to thicken but not set. Fold in Cool Whip. Spoon into bowl or mold. Chill until firm. Garnish with green grapes. Goes well with brunch!