 STEP #1 Assemble
and prepare ingredients
20 OZ can
crushed pineapple, unsweetened
12 OZ package whole cranberries (3 1/2 to 4 cups)
3 envelopes unflavored gelatine (2 Tablespoons)
1/2 Cup honey
1 Orange, peeled and cut into chunks
1 Cup diced celery
1 Unpeeled grated apple (I use a tart green apple; Don't worry
if it turns brown)
1/2 Cup walnuts
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Drain unsweetened
crushed pineapple reserving the juice
from Main Dishes page 251
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STEP #2 Combine remaining pineapple juice with cranberries in a
sauce pan; Bring to boil over moderately high heat and cook about 5
minutes until cranberry skins begin to pop
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STEP #3 Stir the unflavored gelatine into 1/4 cup of pineapple juice to
soften
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STEP #4 Stir softened gelatine and honey into hot cranberries
cooking a minute longer to dissolve gelatine; remove from heat
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STEP #5 Peel orange, cut into chunks; Pulverize the orange with 1
cup of the cranberry mixture in blender
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STEP #6 Add remaining cranberry mixture to blender and blend just a
second or two to break up the cranberries
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STEP #7 Pour cranberry mixture into mixing bowl and evenly stir in
crushed pineapple, apple, walnuts, and diced celery (Add correction to
book recipe)
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#8 Pour into a mold or an attractive glass bowl and chill until set
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A variation, Cranberry-
Raspberry Mold, on the Holiday Cranberry Mold recipe
may be found in Holiday Menus page 19.
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#9 To serve
garnish top with fresh orange slices cut in half, kiwi slices and fresh
mint leaves
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Cranberry-Raspberry Mold
Recipe Variation
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