Roundup Record Tribune & Winnett Times -

Cranberry-Eggnog Gelatin Salad


November 18, 2020

Refreshing and bursting with flavor, this festive jello salad is a great choice for a holiday potluck or make ahead Thanksgiving side. 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. —Nancy Foust, Stoneboro, Pennsylvania

TOTAL TIME: Prep: 30 min. Cook: 5 min. + chillingYIELD: 16 servings.


• 2 packages (3 ounces each) raspberry gelatin

• 2 cups boiling water

• 1 cup cold water

• 1 can (14 ounces) whole-berry cranberry sauce

• 1 medium navel orange, peeled and chopped

• 1 tablespoon grated orange zest

• 1 can (20 ounces) unsweetened crushed pineapple, undrained

• 2 envelopes unflavored gelatin

• 1-1/2 cups eggnog

• 3 tablespoons lime juice


• 1. In a large bowl, dissolve raspberry gelatin in boiling water. Stir in cold water, then cranberry sauce, orange and orange zest. Pour into a 10-in. fluted tube pan or 12-cup ring mold coated with cooking spray; refrigerate until firm, about 40 minutes.

• 2. 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.

• 3. 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.

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