Ingredients
- 1 (8 ounce) can crushed pinapple
- 1 (3 ounce) package raspberry gelatin
- 1 (16 ounce) can whole cranberry sauce
- 1 teaspoon orange zest
- 1 (11 ounce) can mandarin orange sections, drained
- 1 cup whipping cream
Method
- Drain pineapple, reserve syrup.
- Add boiling water to the reserved syrup to make it 1 cup.
- Dissolve gelatin in hot liquid.
- Stir in cranberry sauce and orange zest.
- Chill until partially set (consistency of unbeaten egg white).
- Fold in orange sections and pineapple.
- Whip cream until soft peaks form.
- Fold whipped cream into fruit mixture.
- Pour into 6 cup mold, chill until set.
- Unmold and serve.
Source
Treasury of Christmas Crafts & Foods (out of print).
