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Recipe
Port Wine Cranberry Mold Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 214g | |
| Calories 517 | |
| Calories from Fat 198 | 38% |
| Total Fat 23.65g | 30% |
| Saturated Fat 3.17g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 473mg | 20% |
| Potassium 411mg | 12% |
| Total Carbs 72.29g | 19% |
| Dietary Fiber 6.0g | 20% |
| Sugars 56.47g | 38% |
| Protein 11.24g | 18% |
Ingredients Convert Measures
- 1 (8 ounce.) can crushed pineapple
- 1 env. unflavored gelatin
- 1 tbsp. sugar
- 3/4 c. port wine
- 1 (8 ounce.) can whole berry cranberry sauce
- 1 red apple, peeled, cored & diced
- 1/3 c. minced nuts
- 1 tbsp. grated orange peel
- 1/4 teaspoon grnd cardamon, optional
Directions
- Drain pineapple well (save the syrup). Combine gelatin with sugar. Stir in reserved syrup and port wine. Heat till gelatin dissolves. Refrigeratetill slightly thickened. Mix in pineapple, cranberry sauce, apple, nuts, orange peel and cardamon. Refrigeratetill set. Unmold on serving plate. Serves 6.
