Pineapple Cranberry Mold

by Febrina Picone Malloy

Ingredients:
1 1/8 cup (1/2 of 20 oz. can) crushed pineapple in juice
3 oz (6 TB) pineapple juice
1 3 oz package raspberry gelatin
½ can cranberry sauce (can be whole or jell)
3 oz Port wine or part red wine and part cran-raspberry juice
½ cup apple diced
¼ cup walnuts chopped
grated peel from ½ orange
Dash ground Cardamom

Directions:
1. Drain crushed pineapple and reserve the juice.
2. Combine the reserved juice with the pineapple juice (add enough juice to make a total of 7 oz.)
3. Put the juice in a sauce pan and bring to a boil.
4. Stir in the gelatin until dissolved.
5. Break up the cranberry sauce and add to the pan.
6. Stir in the wine.
7. Chill the mixture until slightly thickened.
8. Add the crushed pineapple and the rest of the ingredients.
9. Pour into a mold or glass dish.
10. If using a microwave, be sure NOT to use it after gelatin is in mixture.
11. Chill until firm, about 4 hrs.