Eggnog Cranberry Salad Recipes

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CRANBERRY EGGNOG SALAD



Cranberry Eggnog Salad image

For a bright salad with a vintage holiday feel, we stack a layer of raspberry gelatin and cranberry sauce over a yummy pineapple-eggnog base. -Nancy Foust, Stoneboro, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 12 servings.

Number Of Ingredients 7

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

Steps:

  • In a large bowl, add boiling water to cranberry gelatin; stir 2 minutes to completely dissolve. Refrigerate 40-50 minutes or until slightly thickened., 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., 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., Fold pineapple into eggnog mixture. Carefully pour over gelatin in mold. Refrigerate until firm. Unmold onto a platter.

Nutrition Facts : Calories 180 calories, Fat 1g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 66mg sodium, Carbohydrate 37g carbohydrate (31g sugars, Fiber 1g fiber), Protein 7g protein.

EGGNOG AND CRANBERRY SALAD



Eggnog and Cranberry Salad image

This is a perfect recipe for the holidays. It gives a delicious and beautiful combination of holiday favorites - cranberries and eggnog.

Provided by Sylvia Brunson

Categories     Desserts     Specialty Dessert Recipes     Dessert Salad Recipes     Jell-O® Salad

Yield 9

Number Of Ingredients 10

1 (3.5 ounce) package instant vanilla pudding mix
1 (3 ounce) package lemon flavored Jell-O®
2 cups water
2 tablespoons lemon juice
1 (3 ounce) package raspberry flavored Jell-O® mix
1 cup boiling water
1 (16 ounce) can jellied cranberry sauce
¼ cup chopped pecans
1 (1.3 ounce) envelope whipped topping mix
½ teaspoon ground nutmeg

Steps:

  • Combine vanilla pudding mix, lemon gelatin, and 2 cups water in a saucepan. Bring to a boil, stirring constantly. Stir in lemon juice. Chill until partially set.
  • Dissolve raspberry gelatin in 1 cup boiling water. Blend in cranberry sauce, and add pecans. Chill until partially set.
  • Prepare whipped topping according to package directions. Fold in nutmeg. Fold whipped topping into vanilla pudding mixture. Pour into a 9 x 13 inch glass dish. Chill until firm.
  • Pour cranberry mixture over pudding mixture. Chill for 6 hours before serving to appreciative family and friends.

Nutrition Facts : Calories 227.1 calories, Carbohydrate 50.7 g, Fat 2.4 g, Fiber 0.8 g, Protein 2.1 g, SaturatedFat 0.2 g, Sodium 256.3 mg, Sugar 45.5 g

CRANBERRY-EGGNOG GELATIN SALAD



Cranberry-Eggnog Gelatin Salad image

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

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 16 servings.

Number Of Ingredients 10

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

Steps:

  • 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., 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., 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.

Nutrition Facts :

EGGNOG CRANBERRY SALAD



Eggnog Cranberry Salad image

This is either a fantastic dessert or salad. I serve it with roasted turkey at Thanksgiving or anytime. You can use sugar free jello, pudding mix and cool whip. My family can't tell the difference. Thank you Teresa ( a co-worker)

Provided by mandabears

Categories     Gelatin

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 (3 ounce) package cook and serve vanilla pudding mix
1 (3 ounce) package lemon Jell-O gelatin
2 tablespoons lemon juice
1 (3 ounce) package raspberry Jell-O gelatin
1/2 cup chopped pecans, in my house this is optional
1/2 cup finely chopped celery, in my house this is optional
1 (8 ounce) container Cool Whip, thawed
1/2 teaspoon ground nutmeg
1 (16 ounce) can whole berry cranberry sauce
2 cups water
1 cup boiling water

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.

Nutrition Facts : Calories 694.2, Fat 24.5, SaturatedFat 13.3, Sodium 418.6, Carbohydrate 118.8, Fiber 2.9, Sugar 110.8, Protein 5.7

CRANBERRY EGGNOG



Cranberry Eggnog image

This is a wonderful alternative to regular eggnog. It doesn't have a real strong cranberry taste. It's very smooth tasting and has a pretty pink color! I may have entered this too late for this holiday season, but it is well worth keeping for next holiday!

Provided by Pamela Logsdon

Categories     Drinks Recipes     Eggnog Recipes

Time 20m

Yield 4

Number Of Ingredients 5

½ cup cranberries
1 cup water
½ cup white sugar
1 teaspoon ground nutmeg
1 quart eggnog

Steps:

  • In a small saucepan over medium heat, combine cranberries and water. Bring to a boil and cook until the cranberries are mushy. Stir in sugar and nutmeg; remove from heat. Pour the eggnog into a blender along with the cranberry mixture and mix until well blended. Serve immediately.

Nutrition Facts : Calories 449 calories, Carbohydrate 61.2 g, Cholesterol 149.9 mg, Fat 19.3 g, Fiber 0.7 g, Protein 9.8 g, SaturatedFat 11.5 g, Sodium 139.3 mg, Sugar 47 g

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