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1 can (1 lb) jellied cranberry sauce
1 1/4 cups water or fruit juice
1 package (3 ozs) lemon-flavored gelatin

Heat cranberry sauce and water in a saucepan to boiling. Add gelatin; stir to dissolve. (If cranberry sauce does not dissolve completely, put through strainer to break up lumps.) Pour into a 1 1/2-quart salad mold, 8x8-inch pan, or 6 individual molds. Chill in refrigerator until set.Yield: 6 servings.