Cranberry Mold With Port Recipe

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Cranberry Mold with Port

Lynnda Cloutier


Brighten your table with this ruby red shimmering mold. It's refreshing and fruity and has a bit of crunch.Source unknown

★★★★★ 2 votes


1 can crushed pineapple in its own juice, 20 oz
1 pkg. raspberry gelatin, 6 oz
1 cup port wine
1 cup chopped celery, about 2 stalks
1 cup chopped walnuts, about 4 oz
1 can whole berry cranberry sauce


1Drain pineapple. Reserving the juice. Add enough water to the juice to make 2 cups. Put it in a medium pan and bring to boil. Put the gelatin in large bowl. Pour boiling juice over, stirring til gelatin is dissolved. Stir in pineapple, wine, celery, nuts, and cranberry sauce. Pour into a 6 cup mold, cover with plastic wrap and refrigerate til set. The mold may be refrigerated up to 2 days. several hours before serving, run a small knife around the inside edge of mold. Dip mold in warm water and invert onto serving plate. Refrigerate til serving time. Serves 12
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About this Recipe

Course/Dish: Fruit Sauces