1 c. white sugar
1 can jellied cranberry sauce
3 (3 oz.) pkgs. raspberry Jello

Combine over low heat, stir. Cook until bubbles and sugar is dissolved. Let stand 20 minutes stirring twice. Pour into buttered 8x8 pan. Let stand overnight. Do not refrigerate. Next day cut into small squares and roll in sugar. Let set out several days to firm and age. Keep covered with towel.