Method

Drain the pineapple well, reserving ALL the liquid In a roomy (2-quart) saucepan.  Stir in gelatin, and water.   Bring to a boil over medium heat, stirring to dissolve the gelatin.  A whisk works well for this recipe.  When gelatin is dissolved, remove from the heat.

Vigorously whisk in the cranberry sauce until well blended. Stir in the lemon juice.

Transfer the gelatin mixture to a large metal bowl. Half-fill a larger bowl with ice cubes and cold water. Set the bowl with the gelatin in the ice bath. Put down the whisk and pick up a rubber spatula.  Gently stir the gelatin occasionally with the spatula until the mixture has the consistency of unbeaten egg whites, about 10 minutes. Remove the bowl of gelatin from the ice bath. Fold in the pineapple.

Rinse out a 2-quart decorative mold with cold water. Pour the gelatin mixture into the wet bowl.  Cover and refrigerate until firm, about 4 hours.

While mold is chilling, make the dressing: Back to the whisk:  whisk together mayonnaise and poppy seeds.and chill. (This will yield 1 cup of dressing.)

To unmold, dip the mold up to the rim in warm water for about 10 seconds.Do not put in hot water which will melt, not loosen the mold.  Put a serving plate over the mold, then turn both plate and mold over.  If mold does not slide right out, give the pair a few gentle shakes back and forth.  You will feel when it is ready.  Remove mold. Serve on the platter with the poppy seed dressing on the side.

Contributor: Pat Ciesla

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