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Eggnog Gelatin Mold

Eggnog Gelatin Mold

"'This is my family's all-time favorite Christmas salad,' writes Irene Johnson of Alexandria, Minnesota. One taste of the creamy eggnog-flavored gelatin with its tart and crunchy cran-apple sauce will have you convinced, too!"
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15 m servings
Serving size has been adjusted!
Original recipe yields 8 servings

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  1. In a large saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Stir 1 cup eggnog, sugar and nutmeg into gelatin mixture. Cook over medium-low heat until gelatin and sugar are dissolved, stirring occasionally. Add remaining eggnog. Refrigerate until slightly thickened, about 1 hour. Fold in cream. Transfer to a 7-cup mold coated with nonstick cooking spray. Refrigerate for at least 4 hours or until firm.
  2. Meanwhile, for compote, in a saucepan, combine the sugar and water. Bring to a boil and stir until sugar is dissolved. Add the cranberries and boil for 5 minutes, stirring occasionally. Sprinkle gelatin over cold water; let stand for 1 minute. Stir into cranberry mixture until gelatin is dissolved. Remove from the heat; stir in apple and walnuts. Transfer to a bowl and refrigerate for at least 2 hours. Serve with the eggnog gelatin.


  • This recipe was tested with commercially prepared eggnog.

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Read all reviews 3
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The flavor is definitely delicious, i kind of messed up because i left it 1:10 min and then blended in the whipped cream and I think the gelatin had set too much. It looked chunky, and maybe I o...

Love this, with or without the cranberry sauce. It has become a favorit family tradition.

I used my own cranberry compote but otherwise made no changes to the recipe, the first time I served it. It wasn't very well received by the grown-ups but the kids liked it (it's really just a f...

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