One of my favorite Thanksgiving side dishes, in addition to the Praline Pecan Yams, is our Raspberry Cranberry Jello Mold... It also is perfect for Christmas and New Year's as well! Here is the recipe:
Raspberry Cranberry Jello Mold
2 cans jellied cranberry sauce
3 1/2 cups water, divided
2 (6 oz) packages raspberry gelatin
2 cans fruit cocktail, drained
1 1/2 cups chopped celery
1-12 cup or 2-6 cup molds
Bring cranberry sauce and 1 1/2 cups water to a boil in a large saucepan over medium-high heat, stirring often until sauce melts completely. Remove from heat.
Stir in gelatin until completely dissolved. Stir in remaining 1 3/4 cups water.
Refrigerate until gelatin thickens to consistency of egg whites.
Stir in fruit cocktail and celery. Ladle into molds. Cover and refrigerate until set. At least 8 hours or up to 5 days.
To un-mold: Dip mold into warm water. Invert in serving plate shaking gently back and forth to release gelatin. (Repeat if necessary.) Refrigerate if not serving soon.