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| > ![](media/image1.png){width="7.0in" height="1.0416666666666667in"} |
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| > ![](media/image3.png){width="0.725in"                              |
| > height="1.6333333333333333in"}Visit our website at:                |
| > <http://www.phoenix.va.gov/>                                       |
| >                                                                    |
| > **Ingredients:**                                                   |
| >                                                                    |
| > 1 envelope unflavored gelatin 1/2 cup port or other sweet red wine |
| >                                                                    |
| > 2 (3-ounce) packages cranberry-flavored gelatin 1/4 teaspoon       |
| > ground ginger                                                      |
| >                                                                    |
| > 1/4 teaspoon ground allspice 2 cups boiling water                  |
| >                                                                    |
| > 1 (16-ounce) can whole-berry cranberry sauce 1/2 cup ice water     |
| >                                                                    |
| > 1 1/2 cups finely chopped Granny Smith apple (about 1 large apple) |
| >                                                                    |
| > 1 (14-ounce) package frozen unsweetened raspberries, thawed        |
| >                                                                    |
| > 1 (8 1/4-ounce) can crushed pineapple in juice, drained            |
| >                                                                    |
| > **Directions:**                                                    |
|                                                                      |
| 1.  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.        |
|                                                                      |
| 2.  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.                                            |
|                                                                      |
| > **Nutrition Info:**                                                |
| >                                                                    |
| > Servings Per Recipe: 12 (serving size: 1 slice)                    |
| >                                                                    |
| > Calories: 178 (1% from fat) Carbohydrates: 41.3 g Cholesterol: 0.0 |
| > mg                                                                 |
| >                                                                    |
| > Protein: 2.3 g Fiber: 2 g Iron: 0.4 mg                             |
| >                                                                    |
| > Sodium: 63 mg Calcium: 10 mg                                       |
| >                                                                    |
| > Fat: 0.2 g (saturated: 0.0 g, monosaturated: 0.0 g, polysaturated: |
| > 0.1g)                                                              |
| >                                                                    |
| > *(Cooking Light, NOVEMBER 2000)*                                   |
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| > ![](media/image4.png){width="7.002083333333333in"                  |
| > height="0.8680555555555556in"}                                     |
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