Ingredients
1 can (14 ounces) jellied cranberry sauce1 cup cranberry juice1 package (3 ounces) cranberry or raspberry gelatin1 cup heavy whipping cream, whipped
Preparation
In a large saucepan, bring the cranberry sauce and juice to a boil; cook and stir until smooth. Stir in the gelatin until dissolved. Cool slightly; transfer to a bowl. Refrigerate for 1 hour or until mixture begins to thicken.
Fold in the whipped cream. Spoon into dessert dishes. Chill for 3-4 hours or until firm.
