Pineapple Cranberry Mousse

Directions

1. 1
   Drain 20 ounce can pineapple; reserve 1 cup juice.
2. 2
   Heat reserved juice to boiling; stir in gelatin until dissolved.
3. 3
   In food processor or blender, chop cranberries and sliced, unpeeled orange with sugar to make a relish.
4. 4
   Combine relish and pineapple with gelatin.
5. 5
   Chill until slightly thickened.
6. 6
   Fold in sour cream.
7. 7
   Pour into 2-quart mold.
8. 8
   Chill until firm.
9. 9
   Unmold onto serving plate.
10. 10
    Garnish with 8 ounce can of pineapple and mint if desired.
11. 11
    Serves 10.
12. 12
    Chill time:
13. 13
    4 hours.