Pineapple Cranberry Mold

• 1 can (20 oz.) crushed pineapple in juice
• 3/4 c. canned pineapple juice
• 2 pkg. (3 oz.) raspberry gelatin
• 1 can (16 oz.) whole berry cranberry sauce
• 3/4 c. Port wine
• 1 c. diced Dole apple
• 1/2 c. chopped walnuts
• grated peel from 1 orange
• dash of ground cardamon
• sliced pineapple for garnish

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

pineapple, pineapple juice, raspberry gelatin, cranberry sauce, wine, apple, walnuts, orange, ground cardamon, pineapple

Taken from www.cookbooks.com/Recipe-Details.aspx?id=693674 (may not work)