Cranberry Jello Muffin Cups Recipes

CRANBERRY MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, baking powder, nutmeg, cinnamon, baking soda, ginger, salt and orange zest. Cut in shortening until crumbly. In a small bowl, combine the orange juice, eggs and vanilla. Stir into dry ingredients just until moistened. Fold in cranberries and nuts., Fill 18 greased or paper-lined muffin cups two-thirds full. Bake at 375° until a toothpick inserted in the middle comes out clean, 18-20 minutes. Cool in pans for 10 minutes before removing to wire rack. Serve warm.

CRANBERRY-PINEAPPLE MINIS

Steps:

• Drain pineapple, reserving juice. Add enough water to reserved juice to measure 2-1/2 cups; pour into small saucepan. Bring to boil. Add to dry gelatin mixes in large bowl; stir 2 min. until completely dissolved.
• Stir in pineapple, cranberry sauce, nuts and apples. Spoon into 24 paper-lined muffin cups.
• Refrigerate 2-1/2 hours or until firm. Remove desserts from liners before serving.

CRANBERRY BREAKFAST MUFFINS

Steps:

• Combine oats, cereal and buttermilk in a large bowl. Let stand 40 minutes.
• Preheat oven to 375°F (190°C). Grease or line 12 cup muffin pan with paper liners.
• Add egg and oil to cereal mixture.
• Combine flour, brown sugar, baking powder, baking soda and salt in a separate bowl. Mix well. Add flour mixture to cereal mixture. Stir in cranberries. Spoon batter into prepared muffin cups.
• Bake in preheated oven for 18 to 20 minutes, or until a toothpick inserted in centre of muffin comes out clean.

CRANBERRY JELLO MUFFIN CUPS

Steps:

• 1. Drain pineapple,reserving juice.Add enough water to juice to measure 2 1/2 cups . pour in to sauce pan bring to a boil. Then pour hot water over jello mixes in a bowl,stir untill completely dissolved.
• 2. Stir in cranberry sauce and pineapple and nuts. stir and mix. Spoon (I used a ladle )into paper lined muffin cups .Using your muffin pans.Then refrigarate about 2 half hours or untill firm. Then remove liners.

CRANBERRY SALAD WITH JELL-O®

Steps:

• Combine cranberries, water, and sugar in a saucepan and bring to a boil. Cook until berries are splitting open and tender, about 10 minutes.
• While cranberries cook, pour cherry-flavored gelatin mix into a casserole dish.
• Pour cooked cranberry mixture over gelatin in the casserole dish and stir to dissolve and mix evenly. Place in the refrigerator until gelatin is set, about 1 hour.
• Add pineapple, pears, and pecans. Stir and serve.

CRANBERRY JELLO SALAD

Steps:

• Spray a 9 inch square pan with a non-stick cooking spray.
• Place the raspberry gelatin in a medium size bowl. Add in 1 cup of boil water and whisk constantly for 2 minutes until the gelatin is completely dissolved. Then stir in 1/2 cup of cold water.
• Then stir in the crushed pineapple with the juice and the cranberry sauce.
• Then pour the mixture into the 9 inch pan, cover it with plastic wrap and refrigerate it until it's firm.
• Refrigerate for a minimum of 6 hours or up to 3 days before.
• Serve topped with fresh cranberries and reddi-whip if you prefer and enjoy!