Log in

No account? Create an account



Adventures in the Kitchen and on the Road

Previous Entry Share Flag Next Entry

Cranberry-Pineapple Minis

I kept seeing this recipe in the coupons inserts in the Sunday papers. Since I'm the only one in the house that likes jello, I made a half batch of this, substituting in chopped pecans instead of chopped walnuts since that's what I had at home. Pouring them into paper cupcake liners made for ready-made portion sizes and a cute presentation. Problem was that the jello kept sticking to the paper liners so there was a disappointing loss of jello unless I sucked all the jello off the paper. Next time, if I had to make portions for a large group, I would chill it in a large baking pan and cut into little squares.

How did they taste? These were like those jello salads I had had at church potluck dinners as a kid but with a better selection of fruit bits in them and no celery. (Who thought celery would be good in jello? And why did they call them jello salads anyhow? There weren't any greens in there!) The mix of tangy cranberry sauce and sweet pineapple bits playing were so good that even my boyfriend (who doesn't like that slippery squiggly jello texture) had a few. His only complaint was that it was a little too sweet. I couldn't think of a way to mitigate that. I tried adding more pecan bits for the next half batch. I just poured the final mixture into wine and martini glasses. Bigger serving sizes and a pretty presentation. Very simple to make.

Oh! So long as I'm thinking about jello... I recently had seen mention of a cake with jello inside it. I got the impression it was popular over there (Australia?) although I had never seen anything like it. I just shrugged at the time but then later wanted to look at the recipe more closely since I wondered how it would taste. But I couldn't remember what they called it and when I search online for 'jello cake' I keep getting recipes for 'jello poke cake' which I don't think is what I had been looking for. I thought it was cake with a block of jiggly jello in the middle. I might be mis-remembering. Any of you ever eat jello poke cake? Does it retain any jello properties? Or does it just taste sweet and add some spikes of color to the cake?

Anyhow...back to this recipe. These Cranberry-Pineapple Minis and this recipe for Strawberry Pretzel Squares remain my all-time favorite things to make with jello. What are your favorites?

Cranberry Pineapple Jello Minis in the middle. Same thing but in wine and martini glasses on the sides.

Cranberry-Pineapple Minis

1 can (20oz) crushed pineapple, in juice
2 pkg (3oz each) Jello Raspberry Flavor Gelatin
1 can (16 oz) whole berry cranberry sauce
2/3 cup chopped walnuts pieces [I used chopped pecans]
1 apple, chopped

  1. Drain pineapple, reserving juice. Add enough water to juice to measure 2-1/2 cups; pour into saucepan. Bring to boil.

  2. Pour liquid over gelatin mixes in large bowl; stir 2 minutes until completely dissolved.

  3. Stir in pineapple, cranberry sauce, nuts, and chopped apple. Spoon into 24 paper-lined muffin cups. [Or pour into glasses.]

  4. Refrigerate 2-1/2 hours or until firm. Remove liners.

Makes 24 servings.
10 min prep time.

bigger photo of Cranberry Pineapple Jello Minis

Recipe: http://www.kraftrecipes.com/recipes/cranberry-pineapple-minis-111197.aspx
Thread in cooking: http://community.livejournal.com/cooking/8556200.html

  • 1
Those look gorgeous and tasty!

I went through a playing-with-Knox-gelatin vogue some time back. and made layered gelatin desserts and so on. The fun thing about Knox gelatin is that you can sweeten it to your liking and make Any Flavor Jello.

(Deleted comment)
Yeah...I had been drawn to the little ridges in the original photo I saw but mine broke off a lot of those ridges. For red, white, and blue jello, I had been meaning to try this recipe for Stained Glass Jello but I had planned to use almond jello (found in
Chinese groceries) for the white.

I've eaten cakes with jello (or instant pudding) as one of the ingredients, to make the cake more moist. At least in the recipes I've seen, the powder is just added to the proceedings. You don't see jello in the form we usually think of ...

we used to make what you're calling a poke cake as an icebox cake. generally used a yellow cake box mix, bake as directed, let it cool, then poke holes in the top. make the jello as directed then pour over the top.

you end up with a very moist cake tasting of the jello. strawberry worked very well with the yello cake, as i remember.

I made Jell-O poke cake for my eighties party last year. Basically you get vertical stripes all over the cake which looks pretty cool. There's added moisture from the Jell-O but it's not that jellyish, really. It was a childhood favorite because it looked so cool.

I don't think it's possible to have jello stay in jello form in a cake while it's baking as it would melt!

Poke cake has no jello properties in it, just colour and flavour.

You might be thinking of some sort of jello refrigerator "cake"?

The jello cake was on "COoks Country" and they called it 'poke cake' I think. You poke holes in the cake and pour in jello or something

I suppose if one made their own cranberry sauce, it could be less sweet. That's a lot of work for a jell-o dessert though!

Oh, the hell it is. Wholeberry cranberry sauce takes all of three ingredients and ten-fifteen minutes--a trained chimpanzee could manage it.

What you do THEN is freeze your sauce, making it readily available at a moment's notice.

Re sweetness: Besides the other suggestion above of Knox gelatin, the other idea I had was to add a tablespoon or two of lemon or lime juice to the mix instead of an equal portion of the water called for.

Re the poke cake: it depends on the ratio of jello to cake, really, and whether you pour it over scalding hot or slightly thickened. I've eaten both varieties--the hot jello made only color and flavor (the cake soaked it right up); the larger amount of slightly-thickened made both color and flavor AND a layer of set jello on top of the cake layer.

You know, if you left the apple out (or didn't mind if it got mushy), you could freeze those, and have a great dessert, I think. Or are they not sweet enough for a dessert?

Read some old '50s cookbooks for Jello Salad Hell.

Did you know Jello used to make celery flavor? And that housewives were directed to mix mayonnaise with lemon flavor before adding the canned shrimp, onions, olives, & celery (with other ingredients that I mercifully cannot remember)? You were then instructed to layer the creamy, shrimpy mix alternately with clear lime jello.

Be afraid. Be very afraid.

This is simply delicious and quite versatile.

  • 1