2 (3 oz.) pkg. strawberry gelatin
1 3/4 c. boiling water
1 (16 oz.) can juellied cranberry sauce
1 c. sour cream

Dissolve gelatin in boiling water. Chill until slightly thickened. Beat cranberry sauce and sour cream together until smooth. Fold into gelatin. Pour into 3-cup mold. Chill until firm. Note: This is a great change from cranberry sauce with your poultry dishes. Jellied whole cranberry sauce may also be used in place of plain.