Cranberry Pineapple Dessert Food

TROPICAL CRANBERRY COBBLER

Steps:

• In a greased 6-qt. oval slow cooker, layer cranberries, pineapple and 3/4 cup coconut. In a bowl, mix marmalade, brown sugar and melted butter; spoon evenly over fruit., In a large bowl, combine first 7 topping ingredients; beat on low speed 1 minute. Beat on medium 2 minutes. Pour over filling., Cook, covered, on low until top springs back when lightly touched, about 4 hours. Turn off slow cooker. Remove insert; let stand 15 minutes before serving. If desired, serve with whipped cream. Sprinkle with toasted coconut.

CRANBERRY PINEAPPLE DESSERT

Steps:

• Stir boiling water and cinnamon into gelatin in large bowl at least 2 min. until gelatin is completely dissolved. Stir in cold water. Refrigerate 30 min. or until slightly thickened (consistency of unbeaten egg whites).
• Remove 1/4 cup each of the pineapple and oranges; cover and refrigerate for later use as garnish. Add remaining pineapple and oranges to gelatin; stir until well blended. Pour into 6-cup serving bowl.
• Refrigerate 4 hours or until firm. Top with reserved pineapple and oranges just before serving. Store leftover dessert in refrigerator.

CRANBERRY-PINEAPPLE MINIS

Steps:

• 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.

CRANBERRY PINEAPPLE UPSIDE-DOWN CAKE

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.

CRANBERRY PINEAPPLE JUICE

Steps:

• In a punch bowl, combine cranberry juice and pineapple juice. Stir in pineapple tidbits and cranberries. Serve with ice.

AMAZING PINEAPPLE CRANBERRY SAUCE

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.

CRANBERRY/PINEAPPLE CAKE

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, sift dry ingredients together.
• Add vanilla, cranberries, pineapple, eggs, and salad oil.
• Mix well.
• Do not beat.
• Pour mixture into a greased 10 inch tube pan (or 10 cup bundt pan).
• Bake 1 hour or until done.
• Cool and slice.

DELICIOUS CRANBERRY-PINEAPPLE SAUCE

Steps:

• Drain the pineapple thoroughly in a fine sieve set over a large measuring cup (push the pineapple against the sieve to drain out any extra juice).
• Add enough water to the measuring cup (with the juice in it) to make 2 cups liquid.
• Place the liquid in a saucepan.
• Add in cranberries and sugar.
• Stir over medium heat until sugar dissolves and the mixture comes to a boil.
• Continue to boil until most of the berries pop (you might want to keep a splatter screen or a lid over until the berries are finished popping) and the mixture is thick, stirring occasionally (about 10 minutes) remove from heat.
• Add in drained pineapple, walnuts, lemon juice and cloves; mix until well combined.
• Transfer to a bowl and cool to room temperature.
• Cover and refrigerate for 24 hours.
• Delicious!

CRANBERRY & PINEAPPLE FROZEN DESSERT

Steps:

• Mix everything together and pour into a 13 x 9 x 5-inch dish.
• Cover with foil and freeze until set.
• Store any leftovers in freezer.

CRANBERRY PINEAPPLE JELLO

Steps:

• Drain pineapple; save the syrup.
• Add water to the pineapple juice to equal 1 cup.
• Heat pineapple juice to a boil.
• Dissolve Jello in juice, stir until dissolved.
• Let cool.
• Gently stir in ginger ale, let partially set.
• Blend in cranberry sauce and pineapple and chill until firm.
• Make dessert topping according to directions, then add cream cheese to the dessert topping and blend.
• Refrigerate until ready to use.
• We always have this at Thanksgiving time.

FAT FREE CRANBERRY-PINEAPPLE DESSERT

Steps:

• Stir boiling water into combined gelatin and cinnamon in large bowl at least 2 minutes until gelatin is completely dissolved. Drain pineapple, reserving the juice. Add enough ice to reserved juice to measure 1-1/2 cups. Add to gelatin. Stir until ice is completely melted.
• Refrigerate about 45 minutes or until gelatin is slightly thickened (consistency of unbeaten egg whites).
• Reserve 1/4 cup each of the pineapple and oranges. Add remaining pineapple and oranges to gelatin. Pour into 1-1/2-quart serving bowl.
• Refrigerate 4 hours or until firm. Garnish with the reserved pineapple and oranges. Store leftover gelatin in refrigerator.

CRANBERRY MALLOW DESSERT

Steps:

• In a large bowl, combine the cranberry sauce, marshmallows, pineapple and lemon juice. Fold in whipped topping. Transfer to a serving dish. Cover and refrigerate until serving.