Cranberry-Pineapple Molded Salad

• 2 (14 ounce) cans pineapple chunks, drained (reserve juice)
• 1 (3 ounce) package raspberry gelatin powder
• 2 cups pineapple juice (add water if needed to get to 2 cups)
• 18 teaspoon salt
• 12 cup sugar
• 2 tablespoons sherry wine (optional)
• 12 lb fresh cranberries, ground
• 1 cup apple, peeled and finely diced

1. Drain pineapple.
2. Heat one cup of the liquid and dissolve the gelatin; add remaining liquid, salt and sugar.
3. Stir well and place in refrigerator.
4. When partially thickened, add sherry, apples and cranberries.
5. Pour into a ring mold and chill until firm.
6. Unmold and fill center with pineapple chunks.

pineapple, raspberry gelatin powder, pineapple juice, salt, sugar, sherry wine, fresh cranberries, apple

Taken from www.food.com/recipe/cranberry-pineapple-molded-salad-225063 (may not work)