Eggnog Gelatin Mold

One taste of the creamy eggnog-flavored gelatin with its tart and crunchy cran-apple sauce and this will become your family's all-time favorite Christmas salad.


8 to 10 servings and 2 cups sauce

Gelatin Ingredients

3 envelopes unflavored gelatin
3/4 cup cold water
4 cups eggnog, divided
1/4 cup granulated (white) sugar
1/4 teaspoon ground nutmeg
1 cup heavy whipping cream, whipped

Cran-Apple Compote Ingredients

3/4 cup granulated (white) 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


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.

Estimated Time

Preparation Time: 5 minutes
Cook Time: 10 minutes
Total Chill Time: 7 hours

Nutritional Information

Amount per serving: Calories 300, Fat 14 g (Saturated Fat 7 g), Cholesterol 76 mg, Sodium 64 mg, Carbohydrate 37 g, Fiber 1 g, Protein 7 g.

Recipe Courtesy Of

Irene Johnson, Alexandria, Minnesota

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