Individual Cranberry Pineapple Cups Recipes

CRANBERRY-PINEAPPLE MINIS

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.

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 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.

INDIVIDUAL CRANBERRY-PINEAPPLE CUPS

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.

CRANBERRY PINEAPPLE MINIS

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.