Cranberry Gelatin Mold

6 oz Cranberry Gelatin
1 1/2 c Orange Juice
18 oz Pineapple Chunks, in juice
16 oz Fresh Cranberries
1/2 c Sugar

For speedy gelling, have ready a large bowl half-filled with ice and water.

Put gelatin in a medium bowl. Bring orange juice to a boil in a medium saucepan, pour over gelatin and stir until completely dissolved.

Drain the pineapple in a strainer set over a small bowl. Add drained juice, cranberries, and sugar to saucepan. Bring to a boil; reduce heat and simmer, stirring occasionally, 10 minutes or until cranberries pop and soften. Stir into dissolved gelatin.

Set bowl in the larger bowl with ice water and stir with a rubber spatula until gelatin mixture is the consistency of unbeaten egg whites. Remove bowl from ice water; fold in pineapple.

Rinse a 6-cup mold or fluted tube pan with cold water; pour in gelatin mixture, cover with plastic wrap and chill at least 3 hours until firm, or up to 3 days.

Up to 2 hours before serving, dip mold up to rim in warm, not hot, water about 10 seconds. Tip mold to check that gelatin is released. Invert serving plate cover mold. Invert mold and plate together and shake gently from side to side until gelatin drops from mold.

Refrigerate until serving.