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Peel, core, and spiral-slice apples in seconds — pie prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Apple wood — mild, sweet smoke for poultry and pork
Spiral corer — core, peel, and slice pineapple in one motion
Compact sous vide circulator with app — Bluetooth control, 1100W
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Peel, core, and spiral-slice apples in seconds — pie prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Apple wood — mild, sweet smoke for poultry and pork
Spiral corer — core, peel, and slice pineapple in one motion
Compact sous vide circulator with app — Bluetooth control, 1100W
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Drain crushed pineapple; reserve juice. Combine reserved juice with pineapple juice, (1 3/4 cups) in saucepan. Bring to boil. Stir in gelatin until dissolved. Break up cranberry sauce and add to gelatin; stir in Port. Chill mixture until slightly thickened. Add crushed pineapple and remaining ingredients, except garnish. Pour intil 2-quart mold. Chill until firm, about 4 hours or overnight. Unmold onto serving plate, garnish with sliced pineapple.