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Cranberry Aspic

2 (6 oz.) pkgs. raspberry Jello
2 c. boiling water
1 (1 lb.) can whole cranberry sauce
1 pkg. frozen raspberries
1 pt. sour cream

Dissolve Jello in boiling water. Put Jello in refrigerator until a bit thick. Bring out of refrigerator and whip. Add defrosted raspberries. Add cranberries. Mix and fold in sour cream. Chill again.