Instructions: Combine sugar, flour, gelatin and salt in saucepan. Blend until flour is evenly dispensed.

Add cranberry juice to dry ingredients and blend. Then add cranberry sauce mixing thoroughly. Cook over moderate heat, stirring constantly until thickened and bubbly.

Chill until mixture mounds when spooned.

Whip sour cream with 1/3 cup sugar until light and frothy (about 3 to 4 minutes). Stir into chilled cranberry mixture, blending thoroughly.

Pour into pre-baked pastry shell and refrigerate until firm.

Serves 6 - 8.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.