2 (3 oz.) pkgs. raspberry Jello
2 c. boiling water
1 can jellied cranberry sauce
1 c. cold water

Dissolve Jello in bowl with 2 cups boiling water. Mix in cranberry sauce, stirring until well blended. Add 1 cup cold water. Pour into Jello mold or bowl. Let chill at least 3 hours. Unmold and serve. 10 servings. Good with chicken or turkey.