Pineapple Cranberry Mold - cooking recipe

Ingredients

1 (20 oz.) can crushed pineapple in juice
3/4 c. pineapple juice
2 (3 oz.) pkg. raspberry gelatin
1 (16 oz.) can whole berry cranberries
3/4 c. Port wine or pineapple juice
1 c. diced apple
1/2 c. chopped walnuts
1 orange peel, grated
dash of ground cardamom
sliced pineapple for garnish

Preparation

Drain crushed pineapple, reserving juice.
Combine reserved juice with pineapple juice (1 3/4 cups) in saucepan; bring to a 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 for garnish.
Pour into 2-quart mold.
Chill until firm, about 4 hours or overnight.
Unmold onto serving plate and garnish with sliced pineapple, if desired.