Red Red Salad
This is a great substitute for cranberry relish at the holidays.
- 1 6 oz. pkg. raspberry gelatin
- 1 1/2 C. boiling water
- 1 10 oz. pkg. frozen raspberries, thawed
- 1 16 oz. can cranberry sauce
- 2 T. lemon juice
Dissolve gelatin in hot water.
Add cranberry sauce and mix until it is mostly dissolved.
Add raspberries. Beat slightly using an egg beater.
Mix in lemon juice.
Place in a mold or a square dish and refrigerate overnight.
Frost with whipped topping and garnish with fresh raspberries.