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Cranberry-Pineapple Gelatin Mold

Cranberry-Pineapple Gelatin Mold
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
10 ServingsPrep: 15 min. Cook: 5 min. + chilling

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.
© Taste of Home 2013

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Cranberry-Pineapple Gelatin Mold (continued)

Nutrition 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.
© Taste of Home 2013