Ginger pineapple mold is a spiced fruit mold made with canned pineapples and apricot gelatin. Flavored with ginger ale along with fresh ground ginger, the ginger pineapple mold has a zippy and ticklish taste to it. Chilled and unmolded to serve, it can be garnished as desired.
Canned pineapple chunks
20 Ounce, in juice (1 Can)
1 1⁄2 Cup (24 tbs)
Ginger ale/Cold water
1 Cup (16 tbs)
Drain pineapple, reserving juice.
Stir boiling water into gelatin in large bowl 2 minutes or until completely dissolved.
Stir in reserved juice, ginger ale and ginger.
Refrigerate about 1 1/4 hours or until slightly thickened (mixture should be consistency of unbeaten egg whites).
Arrange some of the pineapple chunks in 6-cup ring mold or 9x5-inch loaf pan; top with 1 cup of the slightly thickened gelatin.
Refrigerate about 10 minutes or until set but not firm (sticks to finger when touched and moves to the side when pan is tilted).
Stir remaining pineapple into remaining gelatin; spoon into mold.
Refrigerate 4 hours or until firm.
Garnish as desired.