Cranbrosia Gelatin Mold 

TOTAL TIME: Prep: 30 min. + chilling

MAKES: 10-12 servings

Ingredients

• 2 cups fresh or frozen cranberries, coarsely ground
• 1 cup sugar
• 1 can (11 ounces) mandarin oranges
• 1 can (8 ounces) sliced pineapple
• 2 envelopes unflavored gelatin
• 1 cup (8 ounces) sour cream
• 1 cup heavy whipping cream
• 2 tablespoons confectioners' sugar

Directions

1. In a bowl, combine cranberries and sugar. Let stand for 30 minutes or until sugar is dissolved, stirring occasionally. Drain juice from oranges and pineapple, reserving 3/4 cup juice. Cup pineapple into small pieces. Set fruit aside.
2. In a small saucepan, sprinkle gelatin over reserved juice; let stand for 1 minute. Cook and stir over low heat until gelatin is dissolved, about 2 minutes. Add to cranberry mixture; stir in the oranges and pineapple. Fold in sour cream.
3. In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Fold into fruit mixture. Pour into a 6-cup ring mold or 12 individual molds lightly coated with cooking spray. Refrigerate until set. Unmold before serving. Yield: 10-12 servings.