Cranberry-Pineapple Minis - cooking recipe

Ingredients

1 (20 ounce) can crushed pineapple, in juice
2 (3 ounce) packages raspberry gelatin powder
1 (16 ounce) can whole cranberry sauce
2/3 cup chopped walnuts
1 green apple, unpeeled, cored, and finely chopped

Preparation

Drain pineapple, reserving juice.
Add enough water to juice to measure 2 1/2 cups; pour into saucepan. Bring to boil. Pour liquid over gelatin mixes in large bowl.
Stir 2 minutes, until powder is completely dissolved.
Stir in pineapple, cranberry sauce, walnuts, and apple.
Spoon mixture into 24 paper-lined muffin cups.
Refrigerate 2 1/2 hours or until firm. Remove liners.