Cranberry Sauce Leftovers in Mini Jello Cupcakes
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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.
Course Dessert
Cuisine American
Keyword cranberry, fruit, holidays
Prep Time 5 minutes
Cook Time 5 minutes
Cooling Time 3 hours
Total Time 10 minutes
Servings 24 servings
Calories 71kcal

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

Nutrition

Calories: 71kcal | Carbohydrates: 19g | Protein: 1g | Sodium: 52mg | Potassium: 50mg | Sugar: 15g | Vitamin A: 0.6% | Vitamin C: 4% | Calcium: 0.5% | Iron: 0.7%