2 tablespoons milk
1 cup cranberries
1 lemon, juiced
2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1 (15 ounce) can crushed pineapple
In a medium saucepan, stir together milk and cranberries. Cook, uncovered, until thick, until very thick. Stir in lemon juice and sugar. Cook until mixture begins to bubble, stirring frequently. Remove from heat and stir in vanilla extract. Fold in pineapple; pour into muffin tins.
Bake in preheated oven for 25 minutes, until golden. Let stand 2 minutes before serving.
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