This is perfect for Thanksgiving and Christmas.

1 can whole cranberry sauce
8 oz. can crushed pineapple
1 lg. pkg. orange Jello
1 (12 oz.) can ginger ale

In saucepan, warm cranberry sauce to almost boiling. Remove from heat and add Jello until dissolved. Add fruit and juice of canned pineapple. Add ginger ale. Set aside until bubbles stop. Stir and pour into mold. (You may spray lightly with Pam to ease removal.) Chill to set. Serve with sour cream.