Soft, mauve-pink color with flecks of red
2 x 1/4 oz
Canned whole cranberry sauce 14 oz
Crushed pineapple, drained 14 oz
Icing (confectioner's sugar) 1/3 cup
Sprinkle gelatin over first amount of water in small saucepan. Let stand 1 minute. Heat and stir until dissolved.
Add second amount of water. Pour into medium bowl.
Stir in remaining ingredients. Chill, stirring and scraping down sides often, until it shows signs of thickening.
Pour into 6 cp (1.5 L) mold. Chill. Serves 8