2 c. boiling water
6 oz. pkg. raspberry flavored jello
2 c. (or one 16 oz. can) cranberry sauce (whole berry is best)
1 1/2 c. sour cream

Pour boiling water into jello; stir until dissolved. Stir in cranberry sauce, breaking up chunks. Refrigerate until slightly thick. Beat in sour cream. Pour into 5 to 6 cup mold and refrigerate overnight or until firm. Unmold onto serving platter. Makes 8 servings.