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Eggnog Gelatin Mold

 Eggnog Gelatin Mold
"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!
8-10 ServingsPrep: 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.

2 of 2

Eggnog Gelatin Mold (continued)

Directions (continued)

  • 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).
Nutritional Facts: 1 serving (1 piece) equals 300 calories, 14 g fat (7 g saturated fat), 76 mg cholesterol, 64 mg sodium, 37 g carbohydrate, 1 g fiber, 7 g protein.