Cranberry Sauce with a Twist
By Miki Scott

12 oz package fresh cranberries
3 oz box of raspberry jello
¾ cup sugar
1 cup water

Per 12oz. of cranberries, put 1 Cup water and 1 3oz box of raspberry jello; bring to a semi-boil to dissolve jello. Add 3/4 cup sugar and cranberries. Bring to full boil and cook 5 to 10 minutes, or until you can’t hear them "pop" anymore. Mash with potato masher, and let cool at room temperature. Refrigerate