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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 8 |
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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! Ingredients:
3 envelopes unflavored gelatin |
3/4 cup cold water |
4 cups eggnog, divided |
1/4 cup sugar |
1/4 teaspoon ground nutmeg |
1 cup heavy whipping cream, whipped |
cran-apple compote: |
3/4 cup sugar |
1/3 cup water |
1 cup fresh or frozen cranberries |
1 teaspoon unflavored gelatin |
3 tablespoons cold water |
1 cup chopped peeled apple |
1/3 cup chopped walnuts |
Directions:
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.
2. 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.
3. 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.
4. 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. Yield: 8-10 servings (2 cups sauce).
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