Nothing says Thanksgiving more than cranberry sauce. However, if you are like most people, you’re tired of the same old cranberry sauce that’s dumped out of a can and onto your serving dish. So why not try something new? Here’s a Thanksgiving recipe your friends and family are sure to love.
Cranberry-Pineapple Mini Cups
This recipe serves 24 people
1 twenty ounce can of crushed pineapple (undrained)
2 three ounce packages of raspberry flavored gelatin
1 sixteen ounce can of whole berry cranberry sauce
2/3 cup of chopped walnuts
1 chopped apple
Drain the pineapple, but save the juice
Add just enough water to your saved pineapple juice to measure up to 2 1/2 cups, then pour it into a pan and bring to a boil, now add your dry gelatin mixes in a bowl and stir until they’re completely dissolved
After that you can stir in your pineapple, cranberry sauce, nuts and the chopped apple
You will spoon that mixture into 24 paper-lined muffin cups and refrigerate for 2 1/2 hours or until they are firm
Remove the cranberry cups from the liners and serve
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