Taste of Home
Eggnog Gelatin Mold
TOTAL TIME: Prep: 5 min. Cook: 10 min. + chilling
YIELD: 8-10 servings (2 cups sauce).
What's more classic than a jello mold recipe? Nothing! This particular recipe is my family's all-time favorite Christmas salad. One taste of the creamy eggnog-flavored gelatin with its tart and crunchy cran-apple sauce will have you convinced, too! —Irene Johnson, Alexandria, Minnesota
Ingredients
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3 envelopes unflavored gelatin
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3/4 cup cold water
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4 cups eggnog, divided
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1/4 cup sugar
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1/4 teaspoon ground nutmeg
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1 cup heavy whipping cream, whipped
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CRAN-APPLE COMPOTE:
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3/4 cup sugar
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1/3 cup water
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1 cup fresh or frozen cranberries
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1 teaspoon unflavored gelatin
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3 tablespoons cold water
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1 cup chopped peeled apple
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1/3 cup chopped walnuts
Directions
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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.
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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.
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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.
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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.
Nutrition Facts
1 piece: 300 calories, 14g fat (7g saturated fat), 76mg cholesterol, 64mg sodium, 37g carbohydrate (36g sugars, 1g fiber), 7g protein.
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