preparation

Serves 8
Serving size: 1 (1-inch) slice

1. Pour ½ cup of the cranberry juice into a medium bowl, and sprinkle the gelatin over the juice. Let stand 5 minutes to soften.
2. Place ½ cup of the remaining cranberry juice in a small saucepan and heat to boiling. Pour over the gelatin mixture, and stir until the gelatin dissolves. Stir in the remaining
1 cup cranberry juice.
3. Place the strawberries, raspberries, and blueberries in an 8- × 4-inch loaf pan. Pour the cranberry mixture over the berries. Cover and refrigerate overnight.
4. Run a thin-bladed knife around the edge of the terrine and invert onto a serving platter. Cut into slices using a serrated knife.