Cranberry Pineapple Mold
1 lb (4 cups) fresh cranberries
¾ cup water
2 cups sugar
¼ tsp cinnamon
¼ tsp allspice
1 can (8 oz) crushed pineapple
Wash & clean cranberries
In heavy saucepan, combine all ingredients and bring to a boil over high heat.
Reduce heat to moderate boil; cook stirring constantly for 10-12 minutes until thick.
Pour into 4 cup mold rinsed with cold water and refrigerate for at least 4 hours.
To release from mold, run a thin knife around edge, dip bottom of mold briefly in hot water and invert over a serving plate.
I use my wreath shaped Tupperware mold and fill the center with crushed pineapple. Enjoy!