2 (3 oz.) pkgs. cherry gelatin
2 c. boiling water
1 lb. can whole cranberry sauce (or jellied is okay)
1 pt. commercial sour cream

Dissolve gelatin in boiling water. Stir in the cranberry sauce. Cool thoroughly before folding in sour cream. Pour into a 6-cup mold and chill until firm. If desired, chopped celery and chopped pecans can be added.