Cranberry-Pineapple Minis
- Ready In:
- 25mins
- Ingredients:
- 5
- Yields:
-
24 cups
- Serves:
- 24
ingredients
- 1 (20 ounce) can crushed pineapple, in juice
- 2 (3 ounce) packages raspberry gelatin powder
- 1 (16 ounce) can whole cranberry sauce
- 2⁄3 cup chopped walnuts
- 1 green apple, unpeeled, cored, and finely chopped
directions
- Drain pineapple, reserving juice.
- Add enough water to juice to measure 2 1/2 cups; pour into saucepan. Bring to boil. Pour liquid over gelatin mixes in large bowl.
- Stir 2 minutes, until powder is completely dissolved.
- Stir in pineapple, cranberry sauce, walnuts, and apple.
- Spoon mixture into 24 paper-lined muffin cups.
- Refrigerate 2 1/2 hours or until firm. Remove liners.
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RECIPE SUBMITTED BY
I graduated with a B.S. in biology in May 2009. My minors were in chemistry and psychology. Most of my experiments take place in my kitchen these days.
I have loved cooking for as long as I can remember. I especially love baking, and I've recently (summer of 2009) started canning.
Other hobbies include thrift shopping, drinking good coffee or tea, reading (especially cookbooks, nonfiction, and memoirs), knitting, trashy Vh1 reality shows, and spending time with my long-term boyfriend and our three (count 'em, THREE!) medium to large cats.
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