Shimmering Blueberry Salad

2 envelopes of gelatine
2 cups fresh or frozen blueberries
2 cups cranberry juice
1 can (16oz) sliced peaches, drained
1 ½ cups boiling water
1/3 cup sugar

In a medium bowl mix gelatine with sugar. Add boiling water and stir until gelatine is completely dissolved. Stir in cranberry sauce. Chill, stirring occasionally, until mixture is the consistency of unbeaten egg whites. Fold in blueberries and peaches. Turn into 5 ½ cup mould or bowl. Chill until firm.