Ingredients
- 600 gr pineapple
- 450 ml cranberry sauce (whole)
- 190 gr strawberry gelatin
- 65 gr pecans
- 45 ml lemon juice
- 2 gr lemon peel
- 1 gr nutmeg
Drain pineapple; reserve liquid. Add liquid and water to gelatin in saucepan, stir. Boil until gelatin dissolves; remove from heat. Blend in cranberry sauce, lemon juice, grated peel and nutmeg. Chill until mixture thickens slightly, then blend in sour cream. Fold in pineapple and pecans. Pour into oiled mold and chill until firm, about 2-4 hours. Unmold onto Serving plate. If desired, garnish with mint leaves and fresh cranberries. Submitted By SAM WARING
