1 1/2 c. boiling water
2 sm. pkgs. raspberry Jello
10 oz. pkg. frozen raspberries
1 lb. can whole cranberry sauce
2 tbsp. grated orange peel
1/4 c. lemon juice
1/2 c. ginger ale

Add water to gelatin and stir until dissolved. Add frozen berries and stir until thawed. Add cranberries and stir well. Add remaining ingredients and let stand until slightly congealed. Pour into lightly oiled mold. Refrigerate until set.