CRANBERRY-PINEAPPLE MINIS
Discover how easy it is to make our Cranberry-Pineapple Minis. With only 15 minutes of prep time, you'll be enjoying adorable cups of cranberry salad in no time. Serve Cranberry-Pineapple Minis at your next autumn dinner!
Provided by My Food and Family
Categories Superfood Recipes
Time 2h45m
Yield 24 servings
Number Of Ingredients 5
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.
Nutrition Facts : Calories 90, Fat 2 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 40 mg, Carbohydrate 0 g, Fiber 0.8323 g, Sugar 0 g, Protein 1 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.
CRANBERRY PINEAPPLE MINIS
From the Dole website...this little individual desserts would make a nice addition to any holiday dinner. Prep time includes chilling in the fridge.
Provided by Auntie Jan
Categories Gelatin
Time 2h
Yield 24 serving(s)
Number Of Ingredients 5
Steps:
- Drain pineapple reserving the juice. Add enough water to juice to measure.
- 2-1/2 cups and pour into saucepan. Bring to boil.
- Pour over gelatin mixes in bowl; stir 2 minutes until completely dissolved.
- Stir in pineapple, cranberry sauce, walnuts and apple.
- Spoon into 24 paper lined muffin cups
- Refridgerate 2-1/2 hours or until firm.
- Remove from liners to serve.
Nutrition Facts : Calories 65.4, Fat 2.1, SaturatedFat 0.2, Sodium 33.4, Carbohydrate 11.4, Fiber 0.5, Sugar 10.2, Protein 1.2
CHERRY-CRANBERRY WALDORF MINI SALAD CUPS
Here's an adorable (and delicious!) way to serve individual Waldorf salads-molded into muffin cups with cherry JELL-O and whole berry cranberry sauce.
Provided by My Food and Family
Categories Recipes
Time 2h45m
Yield 24 servings
Number Of Ingredients 5
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 celery. Spoon into 24 paper-lined muffin cups.
- Refrigerate 2-1/2 hours or until firm. Remove salads from liners before serving.
Nutrition Facts : Calories 90, Fat 2 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 45 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
INDIVIDUAL CRANBERRY APPLE DEEP-DISH PIES
Make and share this Individual Cranberry Apple Deep-Dish Pies recipe from Food.com.
Provided by Ceezie
Categories Pie
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In a bowl, combine the flour and salt, add the butter, and blend the mixture with your fingertips or two knives until it resembles coarse meal.
- Add the shortening and blend the mixture until it resembles meal. Add the ice water, tossing the mixture with a fork, and adding more water if necessary to form a soft but not sticky dough. Shape the dough into a ball.
- The dough may be rolled out immediately or wrapped in waxed paper and chilled, for up to 2 days. The dough may be frozen, wrapped in plastic wrap and foil, for up to 1 month.
- Preheat the oven to 450 degrees F.
- In a bowl, combine sugar, cranberries, apples, walnuts, raisins, orange juice, the zest, and the flour and toss gently. Divide the filling among 8 individual pie tins or soufflé cups.
- On a lightly floured board, roll out the dough in a rectangle 1/8- inches thick. Cut out 8 rounds 1/3 inches larger than pie tins or soufflé cups and cut 1 slit in the middle. Put a pastry round on top of each cup and brush with milk and sprinkle with sugar.
- Pressing with the tines of a fork, seal the pastry to the rim of the cups. Place the cups on a baking sheet and bake the pies in the middle of the oven for 15 minutes. Reduce the temperature to 400 degrees F. and bake the piece for 10 minutes more, or until the crusts are golden.
Nutrition Facts : Calories 848.7, Fat 41.5, SaturatedFat 15.2, Cholesterol 31.3, Sodium 299.2, Carbohydrate 113.9, Fiber 6.3, Sugar 50.6, Protein 9.1
CRANBERRY PINEAPPLE MOLD
A beautiful ruby-colored gem for your table from the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Chilling time not included in preparation time.
Provided by Molly53
Categories Pineapple
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Lightly spritz a ring mold with cooking spray.
- Heat one cup of the reserved liquid to boiling; dissolve gelatin in it, add remaining liquid, salt and sugar.
- Stir well and refrigerate.
- When gelatin begins to thicken, add sherry, apple, drained pineapple tidbits and ground cranberries; pour into prepared ring mold and chill for several hours or overnight.
- Unmold onto a lettuce leaf-lined serving plate, fill center with remaining pineapple cubes.
- **Variation: Combine 3 cups diced apples, 2 tablespoons fresh lemon juice, 3/4 cup chopped, salted almonds and 3/4 cup pineapple cream dressing (Recipe #314249). Fill center of mold with this mixture instead of pineapple cubes.
Nutrition Facts : Calories 196.9, Fat 0.2, Sodium 88.8, Carbohydrate 49.9, Fiber 2.9, Sugar 42.4, Protein 1.7
DELICIOUS CRANBERRY-PINEAPPLE SAUCE
This goes back a long time, and I still make it to serve with a turkey dinner. It is one of my favorite cranberry recipes, and is always enjoyed by everyone. Serve this at your holiday dinner table and you will receive rave reviews! You can make this up to a week in advance.... this has the perfect balance of sweet and tart with the the right texture! No need to double the recipe this makes close to 6 cups, plan ahead the sauce needs to chill for 24 hours before using and you may omit the walnuts if desired
Provided by Kittencalrecipezazz
Categories Sauces
Time 20m
Yield 6 cups (approx)
Number Of Ingredients 6
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!
Nutrition Facts : Calories 273.8, Fat 0.3, Sodium 4, Carbohydrate 71.3, Fiber 6.3, Sugar 60.1, Protein 0.9
FAT FREE CRANBERRY-PINEAPPLE DESSERT
It only takes 10 minutes to prepare, but this cinnamon-spiced crowd-pleaser makes a dramatic addition to any dessert buffet.
Provided by My Food and Family
Categories Home
Time 4h55m
Yield Makes 12 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 30 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g
FESTIVE CRANBERRY-PINEAPPLE SALAD
I found this in my Sunday paper. I haven't tried it yet, but am planning on making it for Thanksgiving dinner. Sounds de-lish!
Provided by Nell Majeran
Categories Fruit
Time 5h15m
Yield 7 cups, 14 serving(s)
Number Of Ingredients 5
Steps:
- Drain pineapple, reserving liquid in 1-quart liquid measuring cup. Remove 1 tablespoons of the crushed pineapple, set aside for garnish. Add enough cold water to the reserved liquid to measure 3 cups; pour into large saucepan. Bring to boil; remove from heat. Add gelatin; stir at least 2 minute until completely dissolved. Add cranberry sauce; stir (gelatin mixture should be thick. Pour into large bowl.
- Refrigerate 1-1/2 hours or until slightly thickened (consistency of unbeaten egg whites).
- Stir in remaining pineapple, apples and walnuts; stir gently. Pour into medium serving bowl.
- Refrigerate 4 hours or until firm. Top with reserved crushed pineapple just before serving. Store leftover gelatin in refrigerator.
- Cooking time would actually be refrigeration time.
CRANBERRY PINEAPPLE SORBET
Frozen desserts might not be all that great during the winter months, but just think of how great they'll taste when the weather gets warmer! Preparation time does not include the time it takes to freeze, freeze & refreeze the finished product.
Provided by Sydney Mike
Categories Frozen Desserts
Time 10m
Yield 5 cups, 6 serving(s)
Number Of Ingredients 6
Steps:
- Zest the orange, reserving some curls for garnish, & finely chopping 1 tablespoon of zest for the recipe.
- Cut the white pith from the orange, leaving just the flesh of the orange. Finely chop the flesh, keeping 1/2 cup to use.
- Combine cranberries, pineapple, sugar, orange pulp & the finely chopped zest.
- Process in batches in blender or food processor, until coarsely chopped [OR chop everything coarsely in a hand-operated chopper].
- Pour into metal bowl &, stir in Grand Marnier, if using it.
- Cover & freeze about 2 hours, or until frozen about 2" from the sides.
- Scrape down the frozen part, & beat with electric beater until uniform in texture.
- Return to freezer & then repeat the freezing/scraping/beating twice more.
- Freeze completely after last beating.
- To serve, spoon into dishes & garnish with a curl or two of orange zest.
INDIVIDUAL CRANBERRY-PINEAPPLE CUPS
This recipe was in Kraft Foods Magazine (I have not tried it but am saving it for future holidays). An attractive alternative to the sliced canned cranberry sauce! Prep/cook time does not include refrigeration.
Provided by firealarmqueen
Categories Apple
Time 15m
Yield 24 cups, 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 and bring to a boil.
- Add to gelatin mixes in large bowl and stir 2 minutes until 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 set.
- Remove liners.
Nutrition Facts : Calories 94.2, Fat 2.2, SaturatedFat 0.2, Sodium 38.9, Carbohydrate 18.8, Fiber 0.7, Sugar 17.4, Protein 1.2
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