Cranberry-Eggnog Gelatin Salad Recipe

4.5 2 3
Cranberry-Eggnog Gelatin Salad Recipe
Cranberry-Eggnog Gelatin Salad Recipe photo by Taste of Home
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Cranberry-Eggnog Gelatin Salad Recipe

Read Reviews
4.5 2 3
Publisher Photo
Refreshing and bursting with flavor, this festive salad is a great choice for a holiday potluck. The sweet pineapple-eggnog layer contrasts nicely with the cool and tangy gelatin on top. Since it has to chill overnight, it’s a good pick for those dishes you want to prepare a day ahead. —Nancy Foust, Stoneboro, Pennsylvania
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. Cook: 5 min. + chilling
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. Cook: 5 min. + chilling

Ingredients

  • 2 packages (3 ounces each) raspberry gelatin
  • 2 cups boiling water
  • 1 cup cold water
  • 1 can (14 ounces) whole-berry cranberry sauce
  • 1 medium navel orange, peeled and chopped
  • 1 tablespoon grated orange peel
  • 1 can (20 ounces) unsweetened crushed pineapple, undrained
  • 2 envelopes unflavored gelatin
  • 1-1/2 cups eggnog
  • 3 tablespoons lime juice

Directions

In a large bowl, dissolve raspberry gelatin in boiling water. Stir in cold water, then cranberry sauce, orange and orange peel. Pour into a 10-in. fluted tube pan or 12-cup ring mold coated with cooking spray; refrigerate for 40 minutes or until firm.
Meanwhile, drain pineapple; pour juice into a saucepan. Sprinkle unflavored gelatin over juice and let stand for 1 minute. Cook and stir over low heat until gelatin is completely dissolved.
In a large bowl, combine eggnog and lime juice. Gradually stir in gelatin mixture. Chill until soft-set. Fold in pineapple. Spoon over raspberry layer. Refrigerate overnight. Unmold onto a serving platter. Yield: 16 servings.
Editor's Note: This recipe was tested with commercially prepared eggnog.
Originally published as Cranberry-Eggnog Gelatin Salad in Taste of Home Christmas Annual Annual 2013, p94

  • 2 packages (3 ounces each) raspberry gelatin
  • 2 cups boiling water
  • 1 cup cold water
  • 1 can (14 ounces) whole-berry cranberry sauce
  • 1 medium navel orange, peeled and chopped
  • 1 tablespoon grated orange peel
  • 1 can (20 ounces) unsweetened crushed pineapple, undrained
  • 2 envelopes unflavored gelatin
  • 1-1/2 cups eggnog
  • 3 tablespoons lime juice
  1. In a large bowl, dissolve raspberry gelatin in boiling water. Stir in cold water, then cranberry sauce, orange and orange peel. Pour into a 10-in. fluted tube pan or 12-cup ring mold coated with cooking spray; refrigerate for 40 minutes or until firm.
  2. Meanwhile, drain pineapple; pour juice into a saucepan. Sprinkle unflavored gelatin over juice and let stand for 1 minute. Cook and stir over low heat until gelatin is completely dissolved.
  3. In a large bowl, combine eggnog and lime juice. Gradually stir in gelatin mixture. Chill until soft-set. Fold in pineapple. Spoon over raspberry layer. Refrigerate overnight. Unmold onto a serving platter. Yield: 16 servings.
Editor's Note: This recipe was tested with commercially prepared eggnog.
Originally published as Cranberry-Eggnog Gelatin Salad in Taste of Home Christmas Annual Annual 2013, p94

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buttermilk maid User ID: 2350303 217741
Reviewed Jan. 13, 2015

"Really like this refreshing jello salad. The eggnog is not overpowering, just adds creamy texture and lightly spiced. As a jello, easy and looks great for the holiday."

MY REVIEW
theimerl User ID: 1607604 217495
Reviewed Jan. 10, 2015

"to much pineapple, couldn't really taste the eggnog"

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