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Nutrition Facts
Serving Size 1 (58g) Recipe makes 24 servings
Calories 94
Calories from Fat 19		(20%)
Amount Per Serving		%DV
	Total Fat 2.2g	3%
	Saturated Fat 0.2g	1%
	Monounsaturated Fat 0.3g
	Polyunsaturated Fat 1.6g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 38mg		1%
Potassium 54mg		1%
Total Carbohydrate 18.8g		6%
	Dietary Fiber 0.7g	2%
	Sugars 17.4g
Protein 1.2g		2%
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Individual Cranberry-Pineapple Cups

Recipe #338960 | 15 min | 5 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: firealarmqueen
Nov 21, 2008

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.

SERVES 24 , 24 cups (change servings and units)

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.