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

In sauce pan, 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 with lid. Seal and chill until partially set (consistency of unbeaten egg whites). In small mixing bowl, beat whipping cream to soft peaks; fold into gelatin mixture. Chill 4 to 6 hours or until set. Pour into jello mold, seal.

To unmold salad, immerse mold into warm water for 20 to 30 seconds. DO NOT MELT GELATIN. Remove seal, center an inverted serving plate over jello mold. Holding tightly, invert plate and mold. Carefully lift off mold. If center has a hollow spot, fill with orange wedges and garnish with orange leaves, if desired. Garnish outer edge of salad with additional whipped cream and cranberries, if desired. Serves 8 to 10.