Pineapple Cranberry Mold
Pineapple Cranberry Mold is an moderately easy dinner. Made with 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 3/4 c. port wine or pineapple juice, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
Drain crushed pineapple, reserving juice.
Combine reserved juice with pineapple juice (1 3/4 cups) in saucepan; bring to a boil.
Stir in gelatin until dissolved.
Break up cranberry sauce and add to gelatin.
Stir in Port.
Chill mixture until slightly thickened.
Add crushed pineapple and remaining ingredients except for garnish.
Pour into 2-quart mold.
Chill until firm, about 4 hours or overnight.
Unmold onto serving plate and garnish with sliced pineapple, if desired.
π· Perfect Pairings
Complete your meal with these
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment