Pineapple Cranberry Mousse - cooking recipe

Ingredients
    1 (20 oz.) can Dole crushed pineapple in juice
    2 (3 oz. each) pkg. raspberry gelatin
    1 (12 oz.) pkg. fresh cranberries
    1 Dole orange
    1 1/2 c. sugar
    1 pt. light dairy sour cream
    1 (8 oz.) can Dole crushed pineapple, drained (optional)
    mint sprigs
Preparation
    Drain 20 ounce can pineapple; reserve 1 cup juice.
    Heat reserved juice to boiling; stir in gelatin until dissolved.
    In food processor or blender, chop cranberries and sliced, unpeeled orange with sugar to make a relish.
    Combine relish and pineapple with gelatin.
    Chill until slightly thickened.
    Fold in sour cream.
    Pour into 2-quart mold.
    Chill until firm.
    Unmold onto serving plate.
    Garnish with 8 ounce can of pineapple and mint if desired.
    Serves 10.
    Chill time:
    4 hours.

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