This is a large large mold that doesn’t require any fresh cranberries. Yay! Boo! This one is better received among the younger folk because of it.
Holiday Cran-Pineapple Mold
In small saucepan, combine gelatine, 1/2 cup cranberry juice, sugar, nutmeg and allspice. Cook and stir over low heat until gelatine dissolves. Drain pineapple, reserving juice. Add cranberry juice to pineapple juice to make 3 and 1/4 cups, mix in dissolved gelatine. Remove 1 1/2 cups to a small bowl. Chill until mixture mounds when stirred with spoon. Fold in topping. Coat the inside of a six-cup mold with Pam. Pour in whipped mixture. Chill until almost set. Meanwhile, chill remaining juice mixture until slightly thickened; fold in crushed pineapple. Carefully spoon over mixture in mold. Chill at least 6 hours or overnight.