3 pkgs. red Jello (regular size, approx 4 oz ea)
3 1/2 cups boiling water
1 (large) can jellied cranberries
1 pint dairy sour cream

Press cranberry sauce through a sieve into the hot Jello mixture, or blend all together in a food processor. Lastly, whip in sour cream.

Pour into a wet mold and refrigerate until ready to serve.