Cranberry Eggnog Gelatin Salad Recipes

SO-SIMPLE CRANBERRY GELATIN SALAD

Steps:

• Lightly brush 6 1/2-cup ring mold or 1 1/2-quart decorative bowl with vegetable oil.
• In large bowl, pour boiling water on gelatin; stir until gelatin is dissolved. Stir in cranberry-orange sauce. Fold in raspberries. Pour into mold or bowl. Cover and refrigerate at least 6 hours but no longer than 24 hours.
• To unmold salad from ring mold, dip mold into hot water for 10 seconds. Place serving plate upside down onto mold; turn plate and mold over, then remove mold. Refrigerate salad until serving. If using decorative bowl, do not unmold; scoop salad from bowl to serve.

CRANBERRY GELATIN SALAD I

Steps:

• Combine the gelatin and boiling water; stir until gelatin is dissolved. Mix in cranberry sauce and pineapple.
• Transfer to glass serving dishes. Sprinkle with chopped nuts. Chill until set and serve.

LAYERED CRANBERRY GELATIN SALAD

Steps:

• In a small bowl, dissolve cranberry gelatin in boiling water; stir in cranberry sauce until blended. Transfer to an 8-in. square dish. Refrigerate until set., In another bowl, dissolve lemon gelatin in boiling water. Beat cream cheese and mayonnaise until smooth; stir into the lemon gelatin with the pineapple. Refrigerate until slightly thickened, about 2 hours., Fold the cream, marshmallows and pecans into cream cheese mixture. Spread over cranberry layer. Refrigerate for 4 hours or until set.

EGGNOG GELATIN MOLD

Steps:

• 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 cooking spray. Refrigerate for at least 4 hours or until firm., 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.

EGGNOG SALAD

Steps:

• Place unflavored gelatin and crushed pineapple in a small saucepan.
• Allow to set for 5 minutes, then add lemon juice.
• Cook and stir until gelatin dissoves.
• Add eggnog and celery, mix well.
• Pour into 12x7" pan.
• Chill until almost firm.
• Place cranberry juice in saucepan and heat to boiling.
• Add raspberry gelatin, stirring until dissolved.
• Gently stir in relish.
• Chill this mixture until partially set; then pour over eggnog mixture.
• Chill until firm.
• To serve, cut into squares.

MOORE'S CRANBERRY GELATIN SALAD

Steps:

• Add the sugar to the gelatin. Stir in the boiling water and stir until the gelatin is dissolved. Stir in the cold water or the pineapples juice. Chill until gelatin is thick.
• Finely grind the cranberries and the orange in food processor or run through the meat grinder.
• Add the ground cranberry mixture, drained crushed pineapple, grapes and cubed apples to the thickened gelatin. Pour mixture into one 9 x 13 inch pan or a large bowl. Refrigerate overnight before serving.

QUICK CRANBERRY GELATIN SALAD

Steps:

• In a large bowl, dissolve gelatin in water. Stir in pineapple and cranberry sauce. Refrigerate for 30 minutes. Stir in grapes and pecans. Pour into a 2-qt. serving bowl. Refrigerate until firm.

EGGNOG CRANBERRY SALAD

Steps:

• In a medium sized saucepan over nedium heat cook lemon gelatin mix, vanilla pudding mix and 2 cups water until it comes to a boil.
• Remove from heat and stir in lemon juice.
• Chill until partially set.
• Dissolve raspberry gelatin mix in 1 cup boiling water.
• Stir until completely dissolved.
• Beat in cranberry sauce until foamy.
• Fold in celery and nuts if desired at this time.
• Chill until partially set.
• Add nutmeg to cool whip.
• Fold cool whip into lemon jello/pudding mix.
• Pour 1/2 of lemon jello/pudding mix into a large mold.
• Carefully spoon 1/2 raspberry mixture on top of lemon jello/pudding mix, Repeat layers.
• Chill for at least 6 hours or overnight.