Make this a day or two ahead and allow plenty of time for it to chill.
Cook cranberries in water until soft. Put through food mill or grinder. Stir in gelatin while pulp is still hot. Set aside. Place raisins in saucepan, cover with water, and cook until tender, about 10 minutes. Drain. Combine cranberry-gelatin mixture with raisins and stir in remaining ingredients. Pour into cold, wet molds and chill.