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.

6 comments:

  1. They're so pretty Sherri! I bet they're delicious too!

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  2. My aunt made this exact same recipe for Thanksgiving this year. While I didn't get a chance to try it, I know everyone at our table really enjoyed it.

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  3. These are adorable. Love the ruby red color, so bright on the holiday table.

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  4. These are so cute! Perfect for the holidays. The colors rock too. Lovely.

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  5. Hi Sherri! Love this recipe, thanks! Have you tried spraying a little Pam in the liners before putting in the mixture?

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