Cranberry-Pineapple Gelatin Mold Recipe

Cranberry-Pineapple Gelatin Mold Recipe photo by Taste of Home

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This cranberry mold has become a tradition in our home during the holidays. You can use a blender to combine the cranberries and oranges if you don't have a food processor. —Bethany Ring, Conneaut, Ohio

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Cranberry-Pineapple Gelatin Mold Recipe

Prep: 15 min. Cook: 5 min. + chilling

Yield: 10 Servings

15 5 20

Ingredients

1 can (20 ounces) unsweetened DOLE® Crushed Pineapple in 100% Pineapple Juice
2 envelopes unflavored gelatin
1 package (12 ounces) fresh or frozen cranberries
3 medium navel oranges, peeled and cut into segments
1/2 cup honey
Whipped cream, optional

Directions

Drain pineapple, reserving juice; set pineapple aside. Place reserved juice in a small saucepan. Sprinkle with gelatin; let stand for 1 minute or until softened. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat.
In a food processor, combine cranberries and oranges; cover and pulse until chunky. Add honey and pineapple; cover and pulse just until blended. Stir in juice mixture. Transfer to a 6-cup mold coated with cooking spray. Refrigerate until firm.
Unmold onto a serving platter. Serve with whipped cream if desired. Yield: 10 servings.

Nutritional Facts 1 slice (calculated without whipped cream) equals 126 calories, trace fat (trace saturated fat), 0 cholesterol, 5 mg sodium, 32 g carbohydrate, 3 g fiber, 2 g protein.

Originally published as Cranberry-Pineapple Gelatin Mold in Healthy Cooking December/January 2013, p9