Cran-Raspberry Jello Salad with Mandarin Oranges

This is another pretty salad option for the holiday dinner table.  The jello adds just enough sweetness to offset the cranberries.

1 (6 ounce) package raspberry jello
2 cups boiling water
1 cup cold water
1 (16 ounce) can whole cranberry sauce
2 (12 ounce) cans mandarin oranges, drained (reserve liquid)

Stir gelatin into 2 cups boiling water.  Stir until gelatin is dissolved. Using a flat whisk blend cranberry sauce into hot gelatin, breaking up larger pieces with spoon.  Measure reserved liquid from oranges, and add cold water to measure one cup of liquid.  Add to gelatin/fruit mixture (the fruit juice adds a little extra flavor).  Add oranges.

Pour all into a jello mold, or an 8 x 8 dish, and stir so the fruit is well distributed.  Chill four hours, or until set.  Cut into serving size pieces, and garnish with whipped cream.