16 oz. can jellied cranberry sauce
6 oz. pkg. raspberry gelatin
1 c. sugar
1 c. pecans, walnuts or coconut, finely chopped

In a medium saucepan combine the cranberry sauce and gelatin. Cook and stir until mixture comes to a full rolling boil. Remove from heat. Stir in nuts or coconut.

Pour into a 9 x 5 x 3 inch loaf pan. Chill until firm. Cut into squares and roll in sugar. Chill 24 hours. Reroll in sugar before serving. Store in refrigerator. Makes about 40 servings.