Recipe - Cranberry Mousse Mold

20 ounce Crushed pineapple
6 ounce Strawberry gelatin
1 cup Water
1 pound Whole cranberry sauce
3 tablespoon Fresh lemon juice
1 teaspoon Fresh grated lemon peel
One fourth teaspoon Ground nutmeg
2 cup Dairy sour cream
One half cup Chopped pecans

Drain pineapple well, reserving all juice. Add juice to gelatin in a 2
quart saucepan. Stir in water. Heat to boiling, stirring to dissolve
gelatin. Remove from heat. Blend in cranberry sauce. Add lemon juice,
peel and nutmeg. Chill until mixture thickens slightly. Blend sour cream
into gelatin mixture. Fold in pineapple and pecans. Pour into a 2quart
mold that has been lightly coated with mayonnaise. Chill until firm (at
least overnight, preferably longer.) Unmold onto serving plate. Garnish
with lemon rind twists, mint springs and some whole raw cranberries. If
your mold has an opening in the center, fill with crushed pineapple.

Shared by Susie PeraltaHayes PMRX21A

From the recipe files of Rosanne Troxel, Lenexa, KS
troxelinkc@worldnet.att.net
Posted to MMRecipes Digest V3 #320

Date: Thu, 21 Nov 1996 22:13:24 0600

From: Troxels troxelinkc@worldnet.att.net