Name: Cranberry Eggnog Salad
Prep time: 10 min
Cook time: 10 min
Yield: 1
Ingredients: 2-1/2 cups boiling water -; 2 packages (3 ounces each) cranberry or raspberry gelatin -; 1 can (14 ounces) whole-berry cranberry sauce -; 1 can (20 ounces) crushed pineapple, undrained -; 2 envelopes unflavored gelatin -; 1-1/2 cups eggnog -; 2 tablespoons lime juice -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Cranberry Eggnog Salad

1. 2-1/2 cups boiling water -

2. 2 packages (3 ounces each) cranberry or raspberry gelatin -

3. 1 can (14 ounces) whole-berry cranberry sauce -

4. 1 can (20 ounces) crushed pineapple, undrained -

5. 2 envelopes unflavored gelatin -

6. 1-1/2 cups eggnog -

7. 2 tablespoons lime juice -

How to cook deliciously - Cranberry Eggnog Salad

1. Stage

In a large bowl, add boiling water to cranberry gelatin; stir 2 minutes to completely dissolve. Refrigerate 40-50 minutes or until slightly thickened.

2. Stage

Place cranberry sauce in a small bowl; stir to break up. Fold into gelatin mixture. Pour into an 8-cup ring mold coated with cooking spray; refrigerate 15-20 minutes longer or until set but not firm.

3. Stage

Meanwhile, drain crushed pineapple well, reserving juice in a small saucepan. Sprinkle unflavored gelatin over pineapple juice; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved. Stir in eggnog and lime juice. Refrigerate 12-15 minutes or until slightly thickened.

4. Stage

Fold pineapple into eggnog mixture. Carefully pour over gelatin in mold. Refrigerate until firm. Unmold onto a platter.