Tuesday, November 18, 2014

Cranberry Fruit Salad Cups

· 1 (20-ounce) can crushed pineapple, in juice, undrained
· 2 (3-ounce) packages raspberry flavor gelatin
· 1 (16-ounce) can whole berry cranberry sauce
· 2/3 cup chopped pecans
· 1 apple, chopped (peeled and cored)

1. Drain pineapple, reserving juice. Add enough water to reserved juice to measure 2 ½ cups, pour into a small saucepan. Bring to a boil. Add to dry gelatin mixes in a large bowl, stir in 2 minutes until completely dissolved.
2. Stir in pineapple, cranberry sauce, nuts and apples. Spoon into 24 paper-lined muffin cups.
3. Refrigerate 2 ½ hours or until firm. Remove fruit cups from liners before serving.

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