- Recipes Home
- Interest Groups
Cranberry Pineapple Mold Recipe
|Water||1 1⁄2 Cup (24 tbs)|
|Cherry gelatin||6 Ounce (1 Package)|
|Canned mandarin oranges||11 Ounce (1 Can)|
|Canned crushed pineapple||8 Ounce (1 Can)|
|Whole cranberry sauce||1 Can (10 oz)|
|Mayonnaise||1⁄4 Cup (4 tbs)|
|Sour cream||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 1241 Calories from Fat 490
% Daily Value*
Total Fat 55 g84.1%
Saturated Fat 10.6 g52.8%
Trans Fat 0 g
Cholesterol 69.2 mg
Sodium 441.8 mg18.4%
Total Carbohydrates 188 g62.7%
Dietary Fiber 9.8 g39%
Sugars 125.5 g
Protein 6 g11.9%
Vitamin A 88.5% Vitamin C 177%
Calcium 10.1% Iron 5.2%
*Based on a 2000 Calorie diet
Microwave to boiling, 2 1/2 to 4 1/2 minutes.
Drain oranges and pineapple, reserving juice.
Add enough water to make 1 cup.
Add to gelatin; stir in cranberry sauce.
Chill until thickened.
Combine mayonnaise and sour cream; stir in 1 cup of the gelatin mixture.
Pour sour cream mixture into an 8-cup ring mold; refrigerate to set.
Add oranges and pineapple to remaining gelatin.
Pour over fruit.
Refrigerate 4 hours.
Unmold and serve.