Ingredients Directions
- 2 envelopes unflavored gelatin
- 1/2 cup cold water
- 1 can (16 ounce) jellied cranberry sauce
- 2 cups sugar, divided
- 3 packages (3 ounces each) raspberry gelatin
- In a saucepan, sprinkle unflavored gelatin over water; let stand for 2 minutes to soften. Add cranberry sauce and 1 cup of sugar; cook over low heat until sauce is melted and sugar is dissolved, about 10 minutes. Whisk until smooth.
- Remove from the heat and add raspberry gelatin; stir until completely dissolved, about 3 minutes. Pour into an 8-in. square dish coated with cooking spray. (Or use Ice cube trays). Refrigerate about 30 minutes or until set.
- Cut into 1-in. squares; roll in remaining sugar.
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