In a bowl, combine cranberries and sugar. Let stand for 30 minutes or until sugar is dissolved, stirring occasionally. Drain juice from oranges and pineapple, reserving 3/4 cup juice. Cut pineapple into small pieces.
Set fruit aside.
In a small saucepan, sprinkle gelatin over reserved juice; let stand for 1 minute. Cook and stir over low heat until gelatin is dissolved, about 2 minutes. Add cranberry mixture; stir in the oranges and pineapple. Fold in sour cream.
In a small bowl, beat cream until it begins to thicken. Add confectioners sugar, beat until soft peaks form. Fold into fruit mixture. Pour into a 6-cup ring mold or 12 individual molds lightly coated with cooking spray.
Refrigerate until set. Unmold before serving.
Originally Submitted
8/22/2010
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