Flavorful Cranberry Gelatin Mold
Light & Tasty
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A little port or Merlot wine offers a tasty twist to this traditional gelatin that also features pineapple and walnuts. I make it for holiday dinners, especially when turkey or ham is served.
—Jenice Gibson of Oregon City, Oregon
SERVINGS: 8
CATEGORY: Lower Fat
METHOD: Chill
TIME: Prep: 10 min. + chilling
Ingredients:
- 2 packages (.3 ounce each) sugar-free raspberry gelatin
- 1-1/2 cups boiling water
- 1 can (20 ounces) unsweetened crushed pineapple, drained
- 1 can (16 ounces) whole-berry cranberry sauce
- 1/2 cup chopped walnuts
- 1/3 cup port wine or red grape juice
- Mint leaves for garnish, optional
Directions:
In a large bowl, dissolve gelatin in boiling water. Stir in pineapple, cranberry sauce, walnuts, wine or juice. Pour into a 5-cup mold coated with cooking spray. Run a knife through the gelatin mixture to evenly distribute the fruit. Refrigerate 2-1/2 hours or until firm. Unmold onto a serving plate. Garnish with mint if desired. Yield: 8 servings.