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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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A beautiful ruby-colored gem for your table from the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Chilling time not included in preparation time. Ingredients:
1 (14 ounce) can pineapple chunks, very well drained (reserve juice) |
1 (14 ounce) can pineapple tidbits, very welldrained (reserve juice) |
1 (3 ounce) package raspberry jell-o gelatin |
2 cups pineapple juice (reserved juice plus enough water to make two cups) |
1/8 teaspoon salt |
1/2 cup sugar |
2 tablespoons sherry wine (optional) |
1/2 lb cranberries, ground |
1 cup diced apple |
Directions:
1. Lightly spritz a ring mold with cooking spray.
2. Heat one cup of the reserved liquid to boiling; dissolve gelatin in it, add remaining liquid, salt and sugar.
3. Stir well and refrigerate.
4. When gelatin begins to thicken, add sherry, apple, drained pineapple tidbits and ground cranberries; pour into prepared ring mold and chill for several hours or overnight.
5. Unmold onto a lettuce leaf-lined serving plate, fill center with remaining pineapple cubes.
6. **Variation: Combine 3 cups diced apples, 2 tablespoons fresh lemon juice, 3/4 cup chopped, salted almonds and 3/4 cup pineapple cream dressing (Pineapple Cream Dressing). Fill center of mold with this mixture instead of pineapple cubes.
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