Ingredients
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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
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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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