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Port Cranberry Mold




Source of Recipe


Internet


List of Ingredients




1 can (20 oz.) crushed pineapple in juice
3/4 c. canned pineapple juice
2 pkgs. raspberry gelatin
1 can whole berry cranberry sauce
3/4 c. port wine
1 c. diced apple
1/2 c. chopped pecans
Grated peel of 1 orange
Dash of ground cardamom
Pineapple slices and maraschino cherries to garnish


Recipe



1. Drain crushed pineapple; reserve juice. Combine reserved juice with pineapple juice (1-3/4 cups) in saucepan. Bring to boil. Stir in gelatin until dissolved. Break up cranberry sauce and add to gelatin. Stir in port.

2. Chill mixture until slightly thickened.

3. Add crushed pineapple and remaining ingredients except garnish. Pour into 2-quart mold. Chill until firm, about 4 hours or overnight.

4. Unmold onto serving plate and garnish.

Serves 12-15