Pineapple Cranberry Mold
Pineapple Cranberry Mold is an moderately easy dinner. Made with 1 (20 oz.) can crushed pineapple in juice, 3/4 c. canned pineapple juice, 2 pkg. (small) raspberry gelatin, 1 can whole cranberry sauce and 3/4 c. port wine or cranberry juice, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
Drain crushed pineapple; reserve juice.
Combine reserved juice with 3/4 cup pineapple juice in saucepan.
Bring to boil. Stir in gelatin until dissolved.
Break up cranberry sauce and add to gelatin.
Stir in Port wine or cranberry juice.
Chill mixture until slightly thickened.
Add crushed pineapple and remaining ingredients.
Pour into 2-quart mold.
Chill until firm, about 4 hours or overnight.
Unmold onto serving plate; garnish with sliced pineapple.
Serves 12.
π· Perfect Pairings
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