Cranberry Eggnog Gelatin Salad

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.

Yield

16 servings

Ingredients

2 (3 ounce) packages raspberry gelatin
2 cups boiling water
1 cup cold water
1 (14 ounce) can whole-berry cranberry sauce
1 medium navel orange, peeled and chopped
1 tablespoon grated orange peel
1 (20 ounces) can 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-inch 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.

Estimated Time

Preparation Time: 30 minutes
Cook Time: 5 minutes
Chill Time: 8 hours

Additional Information

This recipe was tested with commercially prepared eggnog.

Nutritional Information

Amount per serving: unavailable

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