CRANBERRY PINEAPPLE MINI SALADS

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November 27, 2014 at 9:06 am  •  Posted in Recipe of the Day by  •  0 Comments

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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