- 1 can (1 lb) jellied cranberry sauce
- 1 1/4 cups water or fruit juice
- 1 package (3 ozs) lemon-flavored gelatin
Heat cranberry sauce and water in a saucepan to boiling. Add gelatin; stir to dissolve. (If cranberry sauce does not dissolve completely, put through strainer to break up lumps.)
Pour into a 1 1/2-quart salad mold, 8×8-inch pan, or 6 individual molds. Chill in refrigerator until set.
Yield: 6 servings.