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Wednesday, November 18, 2009

Jazz Up Your Cranberry Sauce

Cranberry sauce doesn't always need to be served in the shape of the can it came out of. Try making festive cranberry minis. They look adorable and taste so much better than a slab of the other stuff.
Take out a muffin tin and place a paper liner in each cup.


1 can- crushed pineapple in juice

2 packages- raspberry gelatin

1 can- whole cranberry sauce

2/3 cup-chopped walnuts

1 chopped apple

Drain the pineapple, reserving the juice for later use. Add enough water to the juice to equal 2 1/2 cups. Pour into sauce pan and bring to a boil. Once it is boiling, stir in the gelatin until dissolved. Stir in remaining ingredients and spoon into the muffin tin. Allow to cool for 2 1/2 hours or until firm.

Before you serve them, remove the paper liners and you have precious individually sized servings!

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