Pineapple Cranberry Mold

• 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
• 3/4 c. Port wine or pineapple juice
• 1 c. diced apple
• 1/2 c. chopped walnuts
• 1 orange peel, grated
• dash of ground cardamom
• sliced pineapple for garnish

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

pineapple, pineapple juice, raspberry gelatin, berry cranberries, wine, apple, walnuts, orange peel, ground cardamom, pineapple

Taken from www.cookbooks.com/Recipe-Details.aspx?id=543851 (may not work)