Jiggly Cranberry Turkeys
- 4 cups cranberry juice (100%)
- 4 packets of gelatin
Place 1 cup of cold juice in a small bowl. Pour over gelatin and set aside.
In a medium saucepan, bring the remaining juice to a boil. When it boils, stir in the juice and gelatin mixture. Whisk to combine. Pour into a large glass baking dish and refrigerate for 5-6 hours.
Use a turkey shaped cookie cutter to cut into shapes.