1 (6 oz.) pkg. raspberry Jello
1 c. boiling water
16 oz. fresh cranberries
1 orange, unpeeled, wedged and seeded
1 1/2 c. sugar
1 pt. sour cream
2 lg. bananas, peeled and sliced
2 tbsp. lemon juice

Dissolve Jello in boiling water. In a food processor or blender, combine cranberries and orange and chop to relish consistency. Add sugar and Jello. Chill until thickened to consistency of unbeaten egg white. Fold in sour cream. Toss bananas with lemon juice and add to Jello mixture. Pour into an oiled 2 quart ring mold and chill.