Ingredients for Cranberry Pineapple Minis
- Crushed Pineapple
- Raspberry Gelatin Powder
- 1 (14 ounce) can cranberry sauce
- 1/2 cup chopped walnuts
- Green Apple
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How to Make Cranberry Pineapple Minis
- Drain one 20-ounce can of pineapple chunks, reserving the juice.
- Add enough water to the reserved pineapple juice to measure 2 1/2 cups.
- Pour the liquid into a medium saucepan and bring to a boil over medium heat.
- In a large bowl, combine 1 (3 ounce) package of cranberry flavored gelatin and 1 (3 ounce) package of lime flavored gelatin.
- Pour the boiling pineapple juice mixture over the gelatin mixes in the large bowl.
- Stir for 2 minutes, or until the gelatin powder is completely dissolved.
- Stir in one 20-ounce can of drained pineapple chunks, 1 (14 ounce) can of cranberry sauce, 1/2 cup chopped walnuts, and 1 medium apple, peeled, cored, and diced.
- Spoon the mixture into 24 paper-lined muffin cups, filling each about 2/3 full.
- Refrigerate for at least 2 1/2 hours, or until firm.
- Carefully remove the cranberry pineapple minis from the muffin cups and serve.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
69g
Fat
1g
Carbs
6g