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Crunchy Pineapple Cranberry Mold Recipe

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Crunchy Pineapple Cranberry Mold image
Leon & Katherine Reed Hollenshead

 

This recipe for Crunchy Pineapple Cranberry Mold, by , is from Home Cooking of the Hollenshead Family , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Katherine Reed Hollenshead
Added: Wednesday, April 29, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 (# 2) can crushed pineapple, drain and reserve juice
2 (sm.) pkg. lemon Jello
1/2 c. lemon juice
3 T. shredded or chopped orange peel
2 c. whole cranberry sauce
1/3 c. walnuts, chopped

Directions:
Directions:
Drain syrup from pineapple and add enough water to make 1 1/2 c. liquid. Heat to boiling and pour over gelatin. Stir until completely dissolved. Stir in pineapple and remaining ingredients in order given. Pour into a rinsed 8" ring mold. Chill until firm. To remove, dip mold in hot water for about 15 seconds. Invert over serving plate. Garnish with pineapple slices, salad greens and holly leaves.

Number Of Servings:
Number Of Servings:
8 to 10
Personal Notes:
Personal Notes:
Katherine was the wife of the late Leon Hollenshead and the mother of Frances (Hollenshead) Babcock who submitted this favorite recipe in her mother's memory.

 

 

 

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