Raspberry-Cranberry Gelatin Mold

1. 1

   Have one 12-cup mold or two (6-cup) molds ready.

2. 2

   Bring cranberry sauce and 1 1/2 cups water to a boil in a large saucepan over medium-high heat, stirring often, until sauce melts completely.

3. 3

   Remove from heat.

4. 4

   Stir in gelatin until completely dissolved.

5. 5

   Stir in remaining 1 3/4 cups water.

6. 6

   Refrigerate until gelatin thickens to consistency of egg whites.

7. 7

   Stir in fruit cocktail and celery.

8. 8

   Ladle into mold(s).

9. 9

   Cover and refrigerate until set, at least 8 hours or up to 5 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.