Pineapple Cranberry Mold - cooking recipe

Ingredients

1 can (20 oz.) crushed pineapple in juice
3/4 c. canned pineapple juice
2 pkg. (3 oz.) raspberry gelatin
1 can (16 oz.) whole berry cranberry sauce
3/4 c. Port wine
1 c. diced Dole apple
1/2 c. chopped walnuts
grated peel from 1 orange
dash of ground cardamon
sliced pineapple for garnish

Preparation

Drain crushed pineapple; reserve juice.
Combine reserved juice with pineapple juice, (1 3/4 cups) in saucepan.
Bring to boil.
Stir in gelatin until dissolved.
Break up cranberry sauce and add to gelatin; stir in Port.
Chill mixture until slightly thickened.
Add crushed pineapple and remaining ingredients, except garnish.
Pour intil 2-quart mold.
Chill until firm, about 4 hours or overnight.
Unmold onto serving plate, garnish with sliced pineapple.