Cranberry Eggnog Salad
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 Jell-O or eggnog, you might love this. The eggnog flavor is not super strong as it is offset a bit by the pineapple. Enjoy!
Notes:Â 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
Equipment
- 1 large Jell-O mold
Ingredients
- 6 ounces cranberry or raspberry gelatin (2 3-ounce packages)
- 2 cups boiling water
- 1 cup cold water
- 14 ounces whole-berry cranberry sauce
- 20 ounces crushed pineapple, undrained
- 2 envelopes unflavored gelatin
- 1-1/2 cups eggnog
- 2 tablespoons lime juice
Instructions
- In a large bowl, dissolve cranberry gelatin in boiling water. Stir in cold water, then cranberry sauce, mixing well. 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.