CRANBERRY-PINEAPPLE MINIS
This recipe is from the Kraft Food & Family Magazine, Holiday 2008/Winter 2009 edition. Cook time listed is for the refrigeration time.
Provided by senseicheryl
Categories Pineapple
Time 2h10m
Yield 24 treats, 24 serving(s)
Number Of Ingredients 5
Steps:
- Drain pineapple, reserving juice. Add water to juice to measure 2 1/2 cups; pour into saucepan. Bring to a boil. Add to gelatin mixes in large bowl; stir 2 minutes until completely dissolved.
- Stir in pineapple, cranberry sauce, nuts and apples. Spoon into 24 paper lined 2 1/2-inch muffin cups.
- Refrigerate 2 1/2 hours or until firm. Remove liners.
CRANBERRY-PINEAPPLE MINIS
Make and share this Cranberry-Pineapple Minis recipe from Food.com.
Provided by SeaChelle
Categories Gelatin
Time 25m
Yield 24 cups, 24 serving(s)
Number Of Ingredients 5
Steps:
- Drain pineapple, reserving juice.
- Add enough water to juice to measure 2 1/2 cups; pour into saucepan. Bring to boil. Pour liquid over gelatin mixes in large bowl.
- Stir 2 minutes, until powder is completely dissolved.
- Stir in pineapple, cranberry sauce, walnuts, and apple.
- Spoon mixture into 24 paper-lined muffin cups.
- Refrigerate 2 1/2 hours or until firm. Remove liners.
Nutrition Facts : Calories 93.9, Fat 2.2, SaturatedFat 0.2, Sodium 38.8, Carbohydrate 18.7, Fiber 0.7, Sugar 17.4, Protein 1.2
CRANBERRY PINEAPPLE UPSIDE-DOWN CAKE
Both kids and grown-ups like this gorgeous dessert. It'll keep a few days and is actually better the second day, so you can make it a day ahead. -Sherry Conley, Noel Hants County, Nova Scotia
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 15 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. In a small bowl, mix brown sugar and butter; spread onto the bottom of a greased 13x9-in. baking pan. Top with pineapple slices. Place a whole cranberry in the center of each pineapple; sprinkle remaining cranberries around pineapple., For cake, in a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, salt, cinnamon and allspice; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in cranberries; spoon over pineapple., Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool 10 minutes; invert onto a serving plate. Serve warm; if desired, top with whipped cream.
Nutrition Facts : Calories 402 calories, Fat 21g fat (13g saturated fat), Cholesterol 84mg cholesterol, Sodium 363mg sodium, Carbohydrate 51g carbohydrate (36g sugars, Fiber 1g fiber), Protein 3g protein.
AMAZING PINEAPPLE CRANBERRY SAUCE
This is a variation on classic, fresh Ocean Spray® cranberry sauce! My grandma has made it for years and people who don't like cranberry sauce request that I make this at our events! It's different and great! This is a nice change of pace. and I've yet to meet anyone who doesn't like it! Tastes best if stored in refrigerator overnight.
Provided by Summer Jeremy Womack
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Time 50m
Yield 10
Number Of Ingredients 4
Steps:
- Drain juice from canned pineapple into a measuring cup. Fill the measuring cup with enough water to equal 1 cup liquid altogether.
- Stir pineapple juice mixture and sugar together in a saucepan; bring to a boil, stirring constantly. Add cranberries and return to a boil. Reduce heat to low and simmer until cranberries burst, about 10 minutes.
- Mix pineapple chunks into cranberry mixture. Cool to room temperature before serving.
Nutrition Facts : Calories 120.1 calories, Carbohydrate 31.2 g, Fat 0.1 g, Fiber 1.9 g, Protein 0.3 g, Sodium 1.2 mg, Sugar 27.9 g
CRANBERRY-PINEAPPLE MINIS
CAJ notes: This recipe is from Kraft foods, thought it would be great to put these on our Holiday table with individual cups! Easy to make the day ahead too. Picture is from Kraft as well.
Provided by Carol Junkins
Categories Fruit Sides
Time 3h10m
Number Of Ingredients 5
Steps:
- 1. 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 minutes until completely dissolved.
- 2. STIR in pineapple, cranberry sauce, nuts and apples. Spoon into 24 paper-lined muffin cups REFRIGERATE for 2-1/2 hours until firm. Remove desserts from liners before serving.
- 3. You can use other flavored jello, your choice , pour into a mold instead of cups, etc. add other things to the cups such as mini marshmallow, raisins, etc.
SPICED CHUTNEY OF CRANBERRY AND PINEAPPLE
Provided by Florence Fabricant
Categories dinner, condiments
Time 45m
Yield 4 cups
Number Of Ingredients 9
Steps:
- Put all the ingredients in a heavy saucepan and stir to combine. Bring to a boil and cook over medium heat about 20 minutes, until the mixture is thick.
- Transfer to sterilized canning jars and seal according to manufacturer's directions, or put in plastic containers and refrigerate. The chutney can be prepared several days in advance. Serve at room temperature.
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