Cranberry-Pineapple Minis - cooking recipe

Ingredients

1 (20 ounce) can crushed pineapple in juice, undrained
2 (3 ounce) packages raspberry Jell-O gelatin
1 (16 ounce) can whole berry cranberry sauce
2/3 cup walnut pieces
1 apple, chopped

Preparation

Drain pineapple, reserving juice. Add water to juice to measure 2 1/2 cups; pour into saucepan. Bring to a boil. Add to gelatin mixes in large bowl; stir 2 minutes until completely dissolved.
Stir in pineapple, cranberry sauce, nuts and apples. Spoon into 24 paper lined 2 1/2-inch muffin cups.
Refrigerate 2 1/2 hours or until firm. Remove liners.