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Cranberry Mousse Mold

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CRANBERRY MOUSSE MOLD
 Categories: Salads, Favorite
      Yield: 8 Servings
 
     20 oz Crushed pineapple
      6 oz Strawberry gelatin
      1 c  Water
      1 lb Whole cranberry sauce
      3 tb Fresh lemon juice
      1 ts Fresh grated lemon peel
    1/4 ts Ground nutmeg
      2 c  Dairy sour cream
    1/2 c  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 2-quart 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 Peralta-Hayes - PMRX21A
  
  From the recipe files of Rosanne Troxel, Lenexa, KS
  
 
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