This slightly tart concoction of cranberries and raspberries in a gelatin base can be used as a salad or in lieu of cranberry sauce with turkey at a Thanksgiving dinner.
INGREDIENTS (for 1 servings):
- 1 (10 ounce) package frozen raspberries - thawed and drained, juice reserved
- 1 cup water
- 12 ounces cranberries
- 1/2 cup white sugar
- 2 (3 ounce) packages raspberry flavored gelatin mix
In a saucepan, combine the reserved raspberry juice, water, cranberries and sugar. Bring to a boil over medium heat, stirring frequently, until the skins of the cranberries burst.
Remove from heat and add gelatin; stir until dissolved. Gently fold in raspberries, and pour into a 2 quart mold. Refrigerate until chilled.