Cranberry Relish Mold

• 2 pkgs. (3 oz.) raspberry jello
• 2 env. unflavored gelatin
• 2 Tbsp. sugar
• 2 cups hot water
• 2 cups cold water
• 2 apples, finely chopped
• 3 Tbsp. lemon juice
• 2 tsp. grated orange rind
• 1 can (16 oz.) jellied cranberry sauce
• 1 carton (4 oz.) frozen whipped topping, thawed

In a large bowl combine jello, gelatin and sugar. Pour boiling water to dissolve. Add cold water. Stir in apples, lemon juice and orange rind; beat. Add cranberry sauce; continue beating until well blended. Fold in whipped topping and pour into oiled 1 1/2 quart mold. Chill.