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Holiday Cranberry Mousse

 

1 cup cranberry juice

1 (3-ounce) package raspberry gelatin

1 (16-ounce) can whole cranberry sauce

1 cup heavy cream, whipped

1. In saucepan heat juice to boiling; remove from heat. Stir in gelatin until dissolved; stir in cranberry sauce. Chill until thickened.
2. Fold in whipped cream. Cover and chill until firm.

Makes 6 to 8 servings.