Who else is still working on the leftovers from Christmas Dinner? Do you have any cranberry sauce left? Try using it up to make some mini jello cupcakes full of fruit and flavor to add a bit of flair to regular cranberry sauce.
I will admit, I’ve never cared for cranberry sauce on it’s own. The canned stuff is just so wiggly and strange and I just can’t do it! My family almost always has some for Thanksgiving and Christmas dinner. While others eat it up, I leave it off my plate.
But, that also sometimes means having an extra can or two in the pantry if your family didn’t eat it. Or, maybe, you forgot to put it out to begin with and now are wondering what to do with the can. Maybe, just maybe, you have a bunch leftover from the holidays.
Instead of letting it gather dust, try this recipe. My boys weren’t too sure about the jello cupcakes at first, mostly because of the texture, but they both said they liked the flavor. While they didn’t eat many, Justin and I ate all of them.
I learned, when making the jello cupcakes, you really want to have silicone baking cups if you can. I made some with my silicone and used paper cups for the rest when I ran out of silicone. Some of the moisture from the jello also leaked as they set and the jello did not come out of the paper at all. Aluminum cups may work a little better, but the silicone was perfect.
There are so many different fruit flavors in these cups, but you can change it as you want. I did two different flavors of jello, because I didn’t want any one flavor to be overpowering.
The only thing I would do differently next time is to add one more apple to the mix. The apples add that extra bit of crunch that is really good in these.
Step by Step
All of the ingredients I used for my Cranberry Sauce Leftovers in Mini Jello Cupcakes:
Drain the can of pineapple, making sure to reserve the pineapple juice. I used a mesh strainer for this to get as much as possible out.
Add enough water to the juice to measure 2 1/2 cups total. This amount will vary based on how much juice you can extract from the pineapple.
Pour the pineapple and water into a medium saucepan and bring it to a boil.
Remove the pan from the heat. Whisk in the jello powders and stir until the jello is completely dissolved in the liquid.
Add the rest of the fruit to the pan and stir until everything is thoroughly mixed together.
Spoon some of the mixture into each baking cup until they are almost full.
Refrigerate for at least 3 hours or until the jello is firm. Note: I took photos of this in the paper baking cups I had to use so the bright colors wouldn’t distract from the photos, but the silicone worked MUCH better in the end!
Shop This Post
Cranberry Sauce Leftovers in Mini Jello Cupcakes
- 20 oz crushed pineapple
- 3 oz raspberry jello
- 3 oz strawberry jello
- 16 oz cranberry sauce
- 2 apples (chopped)
- Drain the pineapple, reserving the juice
- Add enough water to the juice to make 2 1/2 cups total liquid
- In a medium saucepan, bring the pineapple juice mixture to a boil
- Remove from the heat and add the jello powder, whisking until completely dissolved
- Stir in the pineapple, cranberry sauce, and apples until well combined
- Spoon into baking cups, filling most of the way
- Refrigerate for at least three hours, until the jello has set
- Serve cold