I can't help but love retro recipes. This Cranberry Eggnog Salad was calling to me when I spotted it in the Thanksgiving issue of Taste of Home. If you love Jello or eggnog, you might love this. The eggnog flavor is not super strong as it is offset a bit by the pineapple. Enjoy!
Notes: The magazine recipe is a bit different from the online recipe for this Cranberry Eggnog Salad, both published by Taste of Home. The magazine recipe, which I made, omitted the orange and orange peel. It also called for only 2 tablespoons of lime juice. Since I didn't add the orange segments or peel, I can't vouch for how it tastes. If you make it with the orange please let me know how it turns out. Finally the magazine recipe notes that you can use either raspberry or cranberry gelatin.
Cranberry Eggnog Salad
Makes 16 servings
- 2 packages (3 ounces each) raspberry gelatin (or cranberry as suggested in the print magazine)
- 2 cups boiling water
- 1 cup cold water
- 1 can (14 ounces) whole-berry cranberry sauce
- 1 medium navel orange, peeled and chopped (I omitted, see notes)
- 1 tablespoon grated orange peel (I omitted, see notes)
- 1 can (20 ounces) unsweetened crushed pineapple, undrained
- 2 envelopes unflavored gelatin
- 1-1/2 cups eggnog
- 3 tablespoons lime juice (I only used 2 tablespoons, see notes)
- 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-in. 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.
Recipe from Taste of Home.