Pineapple Cranberry Mold Recipe

Name: Pineapple Cranberry Mold
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 (20 oz.) can crushed pineapple in juice; 3/4 c. pineapple juice; 2 (3 oz.) pkg. raspberry gelatin; 1 (16 oz.) can whole berry cranberries; 3/4 c. Port wine or pineapple juice; 1 c. diced apple; 1/2 c. chopped walnuts; 1 orange peel, grated; dash of ground cardamom; sliced pineapple for garnish

Servings: persons

1 (20 oz.) can crushed pineapple in juice
3/4 c. pineapple juice
2 (3 oz.) pkg. raspberry gelatin
1 (16 oz.) can whole berry cranberries
3/4 c. Port wine or pineapple juice
1 c. diced apple
1/2 c. chopped walnuts
1 orange peel, grated
dash of ground cardamom
sliced pineapple for garnish

1
Drain crushed pineapple, reserving juice.
2
Combine reserved juice with pineapple juice (1 3/4 cups) in saucepan; bring to a boil.
3
Stir in gelatin until dissolved.
4
Break up cranberry sauce and add to gelatin.
5
Stir in Port.
6
Chill mixture until slightly thickened.
7
Add crushed pineapple and remaining ingredients except for garnish.
8
Pour into 2-quart mold.
9
Chill until firm, about 4 hours or overnight.
10
Unmold onto serving plate and garnish with sliced pineapple, if desired.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (20 oz.) can crushed pineapple in juice, 3/4 c. pineapple juice, 2 (3 oz.) pkg. raspberry gelatin, 1 (16 oz.) can whole berry cranberries, and more.

Yes, Pineapple Cranberry Mold falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pineapple Cranberry Mold

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