Eggnog Gelatin Mold Recipe

Ingredients

• 3 envelopes unflavored gelatin
• 3/4 cup cold water
• 4 cups eggnog, divided
• 1/4 cup sugar
• 1/4 teaspoon ground nutmeg
• 1 cup heavy whipping cream, whipped
• CRAN-APPLE COMPOTE:
• 3/4 cup sugar
• 1/3 cup water
• 1 cup fresh or frozen cranberries
• 1 teaspoon unflavored gelatin
• 3 tablespoons cold water
• 1 cup chopped peeled apple
• 1/3 cup chopped walnuts

Directions

• In a large saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Stir 1 cup eggnog, sugar and nutmeg into gelatin mixture. Cook over medium-low heat until gelatin and sugar are dissolved, stirring occasionally. Add remaining eggnog.
• Refrigerate until slightly thickened, about 1 hour. Fold in cream. Transfer to a 7-cup mold coated with cooking spray. Refrigerate for at least 4 hours or until firm.
• Meanwhile, for compote, in a saucepan, combine the sugar and water. Bring to a boil and stir until sugar is dissolved. Add the cranberries and boil for 5 minutes, stirring occasionally. Sprinkle gelatin over cold water; let stand for 1 minute. Stir into cranberry mixture until gelatin is dissolved.
• Remove from the heat; stir in apple and walnuts. Transfer to a bowl and refrigerate for at least 2 hours. Serve with the eggnog gelatin. Yield: 8-10 servings (2 cups sauce).

Eggnog Gelatin Mold published in Country Woman November/December 2003, p40