CRANBERRY PINEAPPLE MOLD

Cranberry Pineapple Mold image

Provided by Molly53

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 9

1 (14 ounce) can pineapple chunks, very well drained (reserve juice)
1 (14 ounce) can pineapple tidbits, very welldrained (reserve juice)
1 (3 ounce) package raspberry Jell-O gelatin
2 cups pineapple juice (reserved juice plus enough water to make two cups)
1/8 teaspoon salt
1/2 cup sugar
2 tablespoons sherry wine (optional)
1/2 lb cranberries, ground
1 cup diced apple

Steps:

Lightly spritz a ring mold with cooking spray.
Heat one cup of the reserved liquid to boiling; dissolve gelatin in it, add remaining liquid, salt and sugar.
Stir well and refrigerate.
When gelatin begins to thicken, add sherry, apple, drained pineapple tidbits and ground cranberries; pour into prepared ring mold and chill for several hours or overnight.
Unmold onto a lettuce leaf-lined serving plate, fill center with remaining pineapple cubes.
**Variation: Combine 3 cups diced apples, 2 tablespoons fresh lemon juice, 3/4 cup chopped, salted almonds and 3/4 cup pineapple cream dressing (Recipe #314249). Fill center of mold with this mixture instead of pineapple cubes.

Nutrition Facts : Calories 196.9, Fat 0.2, Sodium 88.8, Carbohydrate 49.9, Fiber 2.9, Sugar 42.4, Protein 1.7