Ingredients
2
cups boiling water
2
boxes (4-serving size each) Jell-O™ lemon-flavored gelatin
2
tubs (10 oz each) frozen cranberry-orange sauce, thawed
1
cup fresh raspberries
Preparation
Lightly brush 6 1/2-cup ring mold or 1 1/2-quart decorative bowl with vegetable oil.
In large bowl, pour boiling water on gelatin; stir until gelatin is dissolved. Stir in cranberry-orange sauce. Fold in raspberries. Pour into mold or bowl. Cover and refrigerate at least 6 hours but no longer than 24 hours.
To unmold salad from ring mold, dip mold into hot water for 10 seconds. Place serving plate upside down onto mold; turn plate and mold over, then remove mold. Refrigerate salad until serving. If using decorative bowl, do not unmold; scoop salad from bowl to serve.
