2 1/2 c. orange juice
1 (16 oz.) can whole cranberry sauce
1 (6 oz.) pkg. raspberry gelatin
1 1/2 c. whipping cream

In saucepan combine 1 1/4 cups orange juice, cranberry sauce and gelatin. Cook and stir until gelatin dissolves. Stir in remaining orange juice; chill until partially set. Beat whipping cream and fold into gelatin mixture. Refrigerate until mixture mounds. Pour into mold and chill 4-6 hours or until set. Fill center of mold with orange wedges.