Name: Pineapple Cranberry Mold
Yield: 4 servings
Ingredients: 1 can (20 oz.) crushed pineapple in juice; 3/4 c. canned pineapple juice; 2 pkg. (3 oz.) raspberry gelatin; 1 can (16 oz.) whole berry cranberry sauce; 3/4 c. Port wine; 1 c. diced Dole apple; 1/2 c. chopped walnuts; grated peel from 1 orange; dash of ground cardamon; sliced pineapple for garnish

1

Drain crushed pineapple; reserve juice.

2

Combine reserved juice with pineapple juice, (1 3/4 cups) in saucepan.

3

Bring to boil.

4

Stir in gelatin until dissolved.

5

Break up cranberry sauce and add to gelatin; stir in Port.

6

Chill mixture until slightly thickened.

7

Add crushed pineapple and remaining ingredients, except garnish.

8

Pour intil 2-quart mold.

9

Chill until firm, about 4 hours or overnight.

10

Unmold onto serving plate, garnish with sliced pineapple.

Pineapple Cranberry Mold

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