Cranberry Salad

• 2 cups hot water
• 2 pkgs. (3 oz. Each) cherry flavoured gelatin
• 1 tall can (1 lb size) whole cranberry sauce
• 1 pint (2 cups) sour cream

Pour water over gelatin and stir until dissolved. Add cranberry sauce and stir until well mixed. Chill in refrigerator until thick and syrupy. Fold in sour cream. Turn into a 1 1/2 quart ring mold. Place in refrigerator and chill 2 hours To serve, unmold on a platter lined with crisp lettuce. Serves 8 - 10.