Cranberry Salad Mold - cooking recipe

Ingredients

1 lb. fresh cranberries (4 c.)
3/4 c. water
2 c. sugar (add more as cooked to taste)
1/4 tsp. cinnamon
1/4 tsp. allspice
1 (8 oz.) can crushed pineapple (with syrup)

Preparation

Wash berries (pick out stems).
In a heavy saucepan, combine all ingredients.
Bring to a boil over high heat.
Reduce to moderate heat. Cook, stirring constantly, for 10 to 12 minutes, until mixture is thick.
Pour into 4-cup mold rinsed with cold water. Refrigerate 4 hours or longer until mold is very firm.
To release, run knife around edge. Dip bottom briefly in hot water and invert over plate.
Garnish with fruit slices and pecans.