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Cranberry-Eggnog Gelatin Salad Recipe

Cranberry-Eggnog Gelatin Salad Recipe

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
TOTAL TIME: Prep: 30 min. Cook: 5 min. + chilling YIELD:16 servings

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

  • 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.