Cranberry-Pineapple Gelatin Mold

Name: Cranberry-Pineapple Gelatin Mold
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 10 servings.
Ingredients: 1 can (20 ounces) unsweetened crushed pineapple; 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

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

Ingredients

1 can (20 ounces) unsweetened crushed pineapple
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.

Nutrition Facts

1 slice (calculated without whipped cream): 126 calories, 0 fat (0 saturated fat), 0 cholesterol, 5mg sodium, 32g carbohydrate (26g sugars, 3g fiber), 2g protein.

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