Pineapple Cranberry Mousse

1. 1

   Drain 20 ounce can pineapple; reserve 1 cup juice.

2. 2

   Heat reserved juice to boiling; stir in gelatin until dissolved.

3. 3

   In food processor or blender, chop cranberries and sliced, unpeeled orange with sugar to make a relish.

4. 4

   Combine relish and pineapple with gelatin.

5. 5

   Chill until slightly thickened.

6. 6

   Fold in sour cream.

7. 7

   Pour into 2-quart mold.

8. 8

   Chill until firm.

9. 9

   Unmold onto serving plate.

10. 10

    Garnish with 8 ounce can of pineapple and mint if desired.

11. 11

    Chill time:

12. 12

    4 hours.

No additional tips available.