1 package unflavored gelatin
1 lb. cranberries
2 c. sugar
1 lg can crushed pineapple
1 c. orange juice
2 c. water
1/4 c. lemon juice
Wash and drain cranberries. Turn into large pan with water. Cover and boil over medium heat until skins pop. Force through a colander. This will make about 3 cups of puree'. Return puree' to saucepan with sugar. Stir over lowheat until sugar dissolves. Remove from heat. Dissolve gelatin in orange juice and add. Stir in lemon juice and add large can of crushed pineapple. Freeze and stir several times. Serve as a first course in compotes.
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