Cooking Light NOVEMBER 2000
Sprinkle unflavored gelatin over port; set aside. Combine the cranberry gelatin, ginger, and allspice in a large bowl; stir well. Stir in boiling water and port mixture. Add the cranberry sauce and the ice water; stir well. Chill for 30 minutes.
Combine apple, raspberries, and pineapple; stir into gelatin mixture. Pour into an 8-cup gelatin mold; chill 4 hours or until set. To unmold, dip mold into hot water for 5 seconds; invert onto serving platter.
Go to full version of