1 1/2 c. boiling water
2 pkg. raspberry Jello
1 (10 oz.) pkg. frozen raspberries
1 (1 lb.) can jellied cranberry sauce
2 tbsp. grated orange peel
1/4 c. lemon juice
1/2 c. ginger ale

Add water to gelatin and stir until gelatin is dissolved. Add frozen raspberries and stir until melted. Add cranberries and stir until dissolved; add remaining ingredients and mix; allow to stand until mixture is slightly congealed. Pour into a lightly oiled pan, approximately 8x12 inches, so that salad may be cut into squares. Chill thoroughly. Serves 12.