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

Drain raspberries, reserving syrup. Dissolve Jello in the boiling water. Add cranberry sauce; beat until dissolved. Stir in lemon juice and reserved syrup. Chill until partially thickened.