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2 (6 oz.) pkg. raspberry jello
1 1/3 c. hot water
3/4 c. Burgundy wine
2 cans whole cranberry sauce
2 quartered unpeeled oranges

Place gelatin in large bowl; add hot water. Stir until
dissolved. Add wine and cranberry sauce; stir. Refrigerate
until syrupy. Meanwhile remove seeds from oranges; put oranges
through food grinder, using medium blade. Add to gelatin
mixture. Pour into 2-quart mold. Refrigerate until firm.
Unmold. Serves 12.

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