Ingredients
6ozraspberry gelatin
20ozpineapplecrushed in its own juice
1ozwhole berry cranberry saucenot jellied
zest of orange
cooking spray
½cupheavy creamoptional garnish
2tbspgranulated sugaroptional garnish
fresh cranberriesoptional garnish, mint sprigs, and orange zest
Preparation
Spray a 6-cup gelatin mold or a 9-inch square pan with cooking spray.
Place the raspberry gelatin in a large bowl. Add 1 cup boiling water and stir with a metal spoon continuously for 2 minutes until the gelatin is completely dissolved.
Stir in 1/2 cup cold water. Add the pineapple and juice, cranberry sauce, and orange zest. Stir with a metal spoon until all ingredients are completely incorporated.
Pour the mixture into the prepared mold, cover with plastic wrap, and refrigerate until firm, for a minimum of 6 hours or up to 3 days in advance.
To unmold the gelatin, submerge the bottom ⅔ of the mold in very hot water for about 30 seconds. Place your serving platter on top of the open part of the mold and flip it over. Repeat the hot water dips until it comes out.
Place the gelatin mold back into the fridge until you’re ready to serve it.
Right before serving, make the whipped cream if you’re using it. Beat the cream with a mixer until stiff peaks form for about 3 to 4 minutes.
Add the sugar and beat for another 30 seconds. Place the whipped cream on top of the gelatin and top with cranberries, mint sprigs, and orange zest.
