2 (3 oz.) pkgs. raspberry Jello
2 c. boiling water
2 c. whole berry cranberry sauce
2 tbsp. lemon juice
1 (10 oz.) pkg. frozen raspberries

Dissolve gelatin in boiling water. Chill until thick, but not set. Stir in cranberry sauce; beat well with beater. Fold in lemon juice and juice drained from raspberries, then raspberries. Pour in mold. Chill until firm.