Raspberry-Cranberry Gelatin Mold - cooking recipe

Ingredients

2 cans (16 oz. each) jellied cranberry sauce
3 1/4 c. water
2 (8 serving size) pkg. (6 oz. each) raspberry flavor gelatin
2 cans (16 oz. each) juice packed fruit cocktail, drained
1 1/2 c. chopped celery

Preparation

Have one 12-cup mold or two (6-cup) molds ready.
Bring cranberry sauce and 1 1/2 cups water to a boil in a large saucepan over medium-high heat, stirring often, until sauce melts completely.
Remove from heat.
Stir in gelatin until completely dissolved.
Stir in remaining 1 3/4 cups water.
Refrigerate until gelatin thickens to consistency of egg whites.
Stir in fruit cocktail and celery.
Ladle into mold(s).
Cover and refrigerate until set, at least 8 hours or up to 5 days.