Eggnog Gelatin Mold Recipe
Eggnog Gelatin Mold Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
"This is my family's all-time favorite Christmas salad," writes Irene Johnson of Alexandria, Minnesota. One taste of the creamy eggnog-flavored gelatin with its tart and crunchy cran-apple sauce will have you convinced, too!
MAKES:
8-10 servings
TOTAL TIME:
Prep: 5 min. Cook: 10 min. + chilling
MAKES:
8-10 servings
TOTAL TIME:
Prep: 5 min. Cook: 10 min. + chilling

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).
Editor's Note: This recipe was tested with commercially prepared eggnog.
Originally published as Eggnog Gelatin Mold in Country Woman November/December 2003, p40

Nutritional Facts

1 piece: 300 calories, 14g fat (7g saturated fat), 76mg cholesterol, 64mg sodium, 37g carbohydrate (36g sugars, 1g fiber), 7g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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).
Editor's Note: This recipe was tested with commercially prepared eggnog.
Originally published as Eggnog Gelatin Mold in Country Woman November/December 2003, p40

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