Cranberry Pineapple Mold

• 1 (14 ounce) can pineapple chunks, very well drained (reserve juice)
• 1 (14 ounce) can pineapple tidbits, very welldrained (reserve juice)
• 1 (3 ounce) package raspberry Jell-O gelatin
• 2 cups pineapple juice (reserved juice plus enough water to make two cups)
• 18 teaspoon salt
• 12 cup sugar
• 2 tablespoons sherry wine (optional)
• 12 lb cranberries, ground
• 1 cup diced apple

1. Lightly spritz a ring mold with cooking spray.
2. Heat one cup of the reserved liquid to boiling; dissolve gelatin in it, add remaining liquid, salt and sugar.
3. Stir well and refrigerate.
4. When gelatin begins to thicken, add sherry, apple, drained pineapple tidbits and ground cranberries; pour into prepared ring mold and chill for several hours or overnight.
5. Unmold onto a lettuce leaf-lined serving plate, fill center with remaining pineapple cubes.
6. **Variation: Combine 3 cups diced apples, 2 tablespoons fresh lemon juice, 3/4 cup chopped, salted almonds and 3/4 cup pineapple cream dressing (Recipe #314249).
7. Fill center of mold with this mixture instead of pineapple cubes.

pineapple, pineapple tidbits, pineapple juice, salt, sugar, sherry wine, cranberries, apple

Taken from www.food.com/recipe/cranberry-pineapple-mold-335827 (may not work)