Cranberry Cups – The perfect way to make cranberry sauce pleasing for everyone! This recipe uses strawberry jello and crushed pineapple to create a wonderful cranberry fruit salad in a muffin cup. These are great for individual servings!
These Cranberry Cups are a must for the holidays for our family! I’m not a fan of the traditional jellied cranberry, so when I tried these for the first time, I was super excited!
The combination of the strawberry jello and the pineapple make these a little sweeter, and they are always a hit. Some years, I even make the recipe in a casserole dish when I don’t have muffin cups.
These little suckers aren’t the easiest to photograph either. Those are FOIL muffin liners even though it is a little hard to tell from the photos. 😉
Tips for Making Cranberry Cups:
- Use a small 3 oz box of strawberry jello.
- You can leave the pecans out if you’d like.
- This recipe can be put into a small casserole dish instead of individual muffin tins.
- Use foil muffin liners.
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- 8 oz crushed pineapple, packed in juice
- 2 tbsp lemon juice
- 3 oz package strawberry jello mix
- 14 oz can whole berry cranberry sauce
- 1/4 cup chopped pecans
- 1/2 water
- In a bowl, drain pineapple juice and reserve the juice. Add juice to saucepan with water and lemon juice. Heat until boiling.
- Remove from heat and add Jello and stir well to combine.
- Break up cranberry sauce with a fork. Add cranberry sauce , pineapple, and pecans to Jello mixture and stir to combine.
- Pour into foil muffin liners. Place liners in muffin tin to make them easy to store. Refrigerate for at least 2 to 4 hours until set.
- Don't have muffin liners? This can also be poured into a small casserole dish to serve as well.
Other Holiday Sides You Might Like to Try:
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