Name: Cranberry-Eggnog Gelatin Salad
Prep time: 30 min
Cook time: 30 min
Yield: 1
Ingredients: 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 -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Cranberry-Eggnog Gelatin Salad

1. 2 packages (3 ounces each) raspberry gelatin -

2. 2 cups boiling water -

3. 1 cup cold water -

4. 1 can (14 ounces) whole-berry cranberry sauce -

5. 1 medium navel orange, peeled and chopped -

6. 1 tablespoon grated orange zest -

7. 1 can (20 ounces) unsweetened crushed pineapple, undrained -

8. 2 envelopes unflavored gelatin -

9. 1-1/2 cups eggnog -

10. 3 tablespoons lime juice -

How to cook deliciously - Cranberry-Eggnog Gelatin Salad

1. Stage

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. Stage

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. Stage

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.