1 (14 oz) can crushed pineapple, drained
2 (85 g) pkges raspberry jello powder
1 (398 ml) can whole berry cranberry sauce
2/3 C walnut pieces
1 apple, chopped
Drain pineapple reserving juice. Add water to juice to measure 2 cups. Pour into saucepan and bring to boil. In a large bowl, add liquid to jello powder, stirring constantly until completely dissolved. Stir in pineapple, cranberry sauce, walnuts and apple. Spoon into 24 paper-lined large muffin pans. Refrigerate 2 1/2 hours or until firm.
Recipe submitted by: Doris Handford to the 70th Anniversary Cookbook from Renfrew Victoria Hospital Auxiliary
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