Comida Kraft
Recipe Box

Cranberry-Pineapple Minis

No referer *
Prep Time
15
min.
Total Time
2
hr.
45
min.
Servings

24 servings

Watch this video to see how easy it is to make these Cranberry-Pineapple Minis. It's just 15 minutes of prep; the rest is just chill time!

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What You Need

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Make It

Tap or click steps to mark as complete

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

Substitute

Prepare using JELL-O Cherry Flavor Gelatin or 1 pkg. (0.3 oz.) JELL-O Raspberry Flavor Sugar Free Gelatin.

Apple Varieties

Look for apples that are firm and well colored with smooth, blemish-free skins. Choose the variety that best suits your needs. All-purpose apples for both eating raw and cooking uses include Cortland, Granny Smith, Jonathan, Fuji, Gravenstein, Empire, Jonagold, McIntosh, Pippin, Spy and Winesap. Best snacking and salad apples are Gala, Golden Delicious and Red Delicious. When cooking, use Rhode Island Greening, Rome Beauty or York Imperial.

Servings

  • 24 servings

Healthy Living

  • Low sodium
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 1 Carb Choice

Diet Exchange

  • 1 Fruit
  • 1/2 Carbohydrate
  • 1/2 Fat

Nutrition Bonus

Since these mini gelatin molds are made with walnuts and fruit, they can be a smart dessert choice.

Nutritional Information

Serving Size 24 servings
AMOUNT PER SERVING
Calories 100
Total fat 2g
Saturated fat 0g
Cholesterol 0mg
Sodium 35mg
Carbohydrate 19g
Dietary fiber 1g
Sugars 18g
Protein 1g
% Daily Value
Vitamin A 0 %DV
Vitamin C 4 %DV
Calcium 0 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from After forgetting the cranberry sauce in the fridge for Thanksgiving 2008, and again in 2009, I... After forgetting the cranberry sauce in the fridge for Thanksgiving 2008, and again in 2009, I decided to make a special alternate to the sauce this year so I definitely wouldn't forget it! LOL So I made these, and they were a big hit. They were quick, easy and relatively inexpensive to make. My FIL ate four of them at dinner! Then, of course, he wanted the recipe. I will make these again next year for sure. I'm not sure what the poster below meant about the recipe not being clear; the measurements are listed and it tells you what to do with everything. It was very clear and easy to understand.
Date published: 2010-11-29
Rated 5 out of 5 by from This recipe is amazing, super easy to make, very yummy. This recipe is amazing, super easy to make, very yummy. It's become a staple at Thanksgiving & Christmas. My family and relatives request it! The only things I do different is I use cranberry jello instead of the raspberry. And I don't do the muffin cups at all. I did that the first time I made these & it was messy & didn't set up well. Now I just do it in a bowl, & I serve it in a dish just like regular cranberry sauce.
Date published: 2011-11-23
Rated 5 out of 5 by from I made this recipe twice. I made this recipe twice. The first time I made it during a football party with several friends. I had a desert contest to see which new recipe I would make for Thanksgiving this year and the cranberry pineapple minis took first place. I made the recipe again at Thanksgiving, however did not put in the seperate muffin cups. It was a big hit again. The recipe is so easy, it is worth trying at least once.
Date published: 2008-12-02
Rated 5 out of 5 by from i'm going to try it .. i'm going to try it .. but i'm going to make 1/2 and pour it in cups. then refrigerate, then put a circle (cookie cutter) of cheesecake on top of the layer, and make the other 1/2 and pour it on top. i think it will take longer.. but i also think it will be wonderful. and if i keep the piece of cheesecake small, the recipe will coat the sides and the cheesecake will be a surprise.
Date published: 2009-10-15
Rated 5 out of 5 by from You said: " This is a very delicious and beautiful recipe. You said: " This is a very delicious and beautiful recipe. I used "apple-cinnamon" glazed walnuts which took the taste over the top. I found them sold in bulk at a store called "Henry's" in San Diego--a vegetable/nutrition type store. I think they would be equally as beautiful made in jumbo muffin tins--I like the liners taken off to show the indentations."
Date published: 2008-11-20
Rated 5 out of 5 by from Fresh pineapple? Maybe the woman who made this recipe and it didn't firm up used fresh pineapple? Fresh pineapple contains an enzyme which prevents the gelatin from firming. I learned this the hard way as a bride 46 years ago so remember it EVERY time I use pineapple and gelatine together-LOL.
Date published: 2016-11-20
Rated 5 out of 5 by from Delicious recipe! Delicious recipe! I recently made this to celebrate an early Thanksgiving with my parents before they went out of town for a couple of months. I read just about all the reviews and combined a few of suggestions. 1) I replaced 1/2 cup water with 1/2 cup sweet red wine, 2) I added 1 large orange, cut up and 3) I poured the recipe into a decorative glass bowl. The dish looked beautiful on the table and tasted wonderful! Am definitely making this again. :)
Date published: 2012-10-27
Rated 5 out of 5 by from Wonderful I made this for Thanksgiving; they were beautiful. I only needed a few so I put the rest in a fruit jar. We have been having the "leftovers" and enjoying it even more than the molded ones!
Date published: 2016-12-05
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