Ingredients
1 can (20 ounces) unsweetened crushed pineapple2 envelopes unflavored gelatin1 package (12 ounces) fresh or frozen cranberries3 medium navel oranges, peeled and cut into segments1/2 cup honeyWhipped cream, optional
Preparation
Drain pineapple, reserving juice; set pineapple aside. Place reserved juice in a small saucepan. Sprinkle with gelatin; let stand for 1 minute or until softened. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat.
In a food processor, combine cranberries and oranges; cover and pulse until chunky. Add honey and pineapple; cover and pulse just until blended. Stir in juice mixture. Transfer to a 6-cup mold coated with cooking spray. Refrigerate until firm.
Unmold onto a serving platter. Serve with whipped cream if desired.
