Monday, December 14, 2015
Cranberry Pineapple "muffins" (a repost)
I found this little tangy tart sweet in a magazine, which sent me to Kraftfoods.com for the recipe.
I love the presentation. It's perfect to serve on your Holiday table- SO festive!. A tasty side to any chicken, turkey or pork recipe. The Thanksgiving turkey or the Christmas Ham would love it as a sidekick!
When I served it, it was delicious and a big hit, however, I did not have luck removing them from the liners, but I still thought they were very pretty presented in the foil muffin liners. It can also be made in a large glass baking dish.
1 can (20 oz.) DOLE Crushed Pineapple, in juice
2 pkg. (3 oz. each) JELL-O Raspberry Flavor Gelatin
1 can (16 oz.) whole berry cranberry sauce
2/3 cup chopped PLANTERS Walnuts
1 DOLE Apple, chopped
DRAIN pineapple, reserving juice. Add enough water to juice to measure 2-1/2 cups; pour into saucepan. Bring to boil. Add to gelatin mixes in large bowl; stir 2 min. until completely dissolved.
STIR in pineapple, cranberry sauce, nuts and apples. Spoon into 24 paper-lined muffin cups.
REFRIGERATE 2-1/2 hours or until firm. Remove desserts from liners before serving.
You may also prepare these by using JELL-O Cherry Flavor Gelatin or JELL-O Raspberry Flavor Sugar Free Gelatin.