Individual Cranberry-Pineapple Cups |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 10 |
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This recipe was in Kraft Foods Magazine (I have not tried it but am saving it for future holidays). An attractive alternative to the sliced canned cranberry sauce! Prep/cook time does not include refrigeration. Ingredients:
1 (20 ounce) can crushed pineapple in juice |
2 (3 ounce) packages raspberry gelatin powder |
1 (16 ounce) can whole berry cranberry sauce |
2/3 cup walnut pieces |
1 apple, chopped |
Directions:
1. Drain pineapple, reserving juice.
2. Add water to juice to measure 2 1/2 cups. Pour into saucepan and bring to a boil.
3. Add to gelatin mixes in large bowl and stir 2 minutes until dissolved.
4. Stir in pineapple, cranberry sauce, nuts and apples.
5. Spoon into 24 paper-lined 2 1/2 inch muffin cups.
6. Refrigerate 2 1/2 hours or until set.
7. Remove liners.
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