In This Issue  
Home    |    About Us    |    Meet Debbie    |    Meet Friends    |    Prayer    |    Contact Us
Share Print this page Print Email to a friendEmail

< Back to Kitchen Keeper Recipes

Cranberry-Pineapple Minis

These delicious gelatins will not only cool your pallet but will beautify your table!


  • 1 20 oz can of crushed pineapple in juice
  • 2 3–oz pkgs of raspberry flavored gelatin
  • 1 16 oz can of whole cranberry sauce
  • 2/3 cup chopped walnuts
  • 1 apple chopped


  1. Drain pineapple, reserving juice.  Add enough water to juice to make 2 ½ cups.
  2. Pour into saucepan and bring to a boil. 
  3. Pour over gelatin mixes in a large bowl and stir for 2 minutes until dissolved.
  4. Stir in pineapple, cranberry sauce, walnuts and apple.
  5. Spoon mixture into 24 paper-lined muffin cups.
  6. Refrigerate for 2 ½ hours or until firm.
  7. Remove from liners and serve on platter or on small serving plates or bowls.

Copyright © 2008-2015 Dawn Sheridan Kollar

Post Your Comment...

First Name
Last Name
e-mail   (We will not re-distribute your e-mail.)

Share on Facebook Share
Print this page Print This Page
Email to a friendEmail Article to a Friend

< Back to Kitchen Keeper Recipes

More Great Articles

My Friend Debbie - Turn Old Man Winter Into A Breath of Fresh AirHome & Hospitality

Turn Old Man Winter Into A Breath of Fresh Air
My Friend Debbie - Corolla, NC with GirlfriendsTravel

Corolla, NC with Girlfriends
My Friend Debbie - Sabbath in the Busy SeasonA Better You

Sabbath in the Busy Season