3 c. fresh or fresh frozen cranberries, rinsed
1 c. sugar
1 qt. cranberry juice cocktail
3 env. unflavored gelatin
1/3 c. Kirsch or light rum
2 c. (1 pt.) heavy cream, whipped
1 pkg. (10 oz.) frozen raspberries, thawed
1 jar (12 oz.) raspberry preserves
1/4 c. Kirsch or light rum

1. In medium saucepan combine cranberries, sugar and 1 cup cranberry juice. Heat to boiling, reduce heat and simmer 5 minutes uncovered.

2. Stir gelatin into 1 cup cranberry juice to soften, stir gelatin mixture into hot cranberry mixture. Add remaining cranberry juice and Kirsch. Refrigerate until slightly thickened.

3. Fold whipped cream into slightly thickened gelatin mixture. Pour mixture into 2 quart mold. Chill until firm.

4. Make Raspberry Sauce: Press raspberries and juice through a sieve, discard seeds. Stir in preserves and Kirsch, mix well. Refrigerate, covered.

5. When ready to serve, dip mold into lukewarm water for a few seconds, tap to loosen and invert onto a serving platter. (Garnish plate with a few washed garden leaves if desired.)

6. Serve each portion of cranberry mousse with a little cranberry sauce. Makes 8 to 10 servings. Kirsch is a cherry liqueur.