Heat 1 cup cranberry juice to boil. Stir in 3 ounce
package raspberry gelatin until dissolved. Stir in 16 ounce
can whole cranberry sauce. Chill until thickened. Whip 1 cup
heavy cream and fold into cranberry mix. Pour into serving
bowl and chill until firm. Yield: 6 to 8 servings. This is a recipe from our database at Cookbooks On/Line!
Accuracy is believed to be good, but is not guaranteed.
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