Cranberry Sauce Leftovers in Mini Jello Cupcakes

Cranberry Sauce Leftovers in Mini Jello Cupcakes

Use leftover cranberry sauce from your holiday meals and mix it with a few other fruits suspended in jello for an easy holiday dessert.

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:

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. 

Cranberry Sauce Leftovers in Mini Jello Cupcakes

Remove the pan from the heat. Whisk in the jello powders and stir until the jello is completely dissolved in the liquid. 

Cranberry Sauce Leftovers in Mini Jello Cupcakes

Add the rest of the fruit to the pan and stir until everything is thoroughly mixed together. 

Cranberry Sauce Leftovers in Mini Jello Cupcakes
Cranberry Sauce Leftovers in Mini Jello Cupcakes

Spoon some of the mixture into each baking cup until they are almost full. 

Cranberry Sauce Leftovers in Mini Jello Cupcakes

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!

Cranberry Sauce Leftovers in Mini Jello Cupcakes

Recipe

Cranberry Sauce Leftovers in Mini Jello Cupcakes

Cranberry Sauce Leftovers in Mini Jello Cupcakes

Use leftover cranberry sauce from your holiday meals and mix it with a few other fruits suspended in jello for an easy holiday dessert.
Prep Time 5 minutes
Cook Time 5 minutes
Cooling Time 3 hours
Total Time 10 minutes
Course: Dessert
Cuisine: American
Keyword: cranberry, fruit, holidays
Servings: 24 servings
5 from 1 vote

Ingredients

  • 20 oz crushed pineapple
  • water
  • 3 oz raspberry jello
  • 3 oz strawberry jello
  • 16 oz cranberry sauce
  • 2 apples (chopped)

Instructions

  • 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
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Nutrition Facts
Cranberry Sauce Leftovers in Mini Jello Cupcakes
Amount Per Serving
Calories 71
% Daily Value*
Sodium 52mg2%
Potassium 50mg1%
Carbohydrates 19g6%
Sugar 15g17%
Protein 1g2%
Vitamin A 30IU1%
Vitamin C 3.3mg4%
Calcium 5mg1%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.

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Cranberry Sauce Leftovers in Mini Jello Cupcakes

8 thoughts on “Cranberry Sauce Leftovers in Mini Jello Cupcakes”

  1. This is amazing, I’m sure my siblings would love to try this. That should be quick to do in week days, but might try it in the weekend.

  2. I love Cranberry sauce and prefer to make it myself or buy freshly made from my favorite store.. Like you, I can’t stand the wiggly canned stuff… You did a great job of using the left overs to make a jello. I have made that and like it.

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