1 bag (12 oz.) unsweetened frozen raspberries
2 c. (8 oz.) cranberries
1 jar (12 oz.) currant jelly (1 c.)

Place bag of raspberries in warm, not hot, water to partially thaw. Meanwhile, cook cranberries according to package directions (but without adding sugar) until all berries have popped. Remove from heat, add currant jelly and stir until melted. Cool slightly. Stir in partially thawed raspberries.