Easy Cranberry Salad

2 (6 oz / 168 g) packages cherry gelatin
2 cups (480 ml) boiling water
16 oz (448 g) can whole cranberry sauce
16 oz (448 g) container sour cream

In a large bowl dissolve gelatin in boiling water.  Stir in
cranberries and refrigerate.

When starting to set, add sour cream, beating lightly with
electric beater or whisk until well mixed.

Pour into mold and refrigerate several hours or overnight.

Unmold and serve.

Makes 10-12 servings.