This is a great mold to serve around Thanksgiving. It is almost a relish, filled as it is, with all manner of good things. A thin-skinned orange can be substituted for the tangerine with equally excellent results.

 

1 package, (6 ounces), black cherry gelatin
2 cups boiling water

1 cup canned Whole Berry Cranberry Sauce (8 ounces)
1 small tangerine, finely grated. Use fruit, peel and juice (about 4 tablespoons). Remove any large pieces of membrane.
1 can crushed pineapple (1 pound 4 ounces). Do not drain.
1/2 cup chopped walnuts

 

Combine gelatin and boiling water. Stir until gelatin is dissolved. Add the cranberry sauce and stir until the sauce is melted and the berries float loosely. Add remaining ingredients and stir to mix well. Pour mixture into a 2-quart mold and refrigerate until firm.

 

Unmold by placing mold in warm water for a few seconds until it is loosened and inverting it on a serving platter. Decorate mold with tangerine slices around the rim and some pretty green leaves. Serves 12.

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