Best Cranberry Eggnog Gelatin Salad Recipes

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LAYERED CRANBERRY GELATIN SALAD



Layered Cranberry Gelatin Salad image

Light and tangy, this gelatin is guaranteed to please. Kids go crazy for the marshmallow-cream cheese layer on top. -Irma Senner, Dixmont, Maine

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 12 servings.

Number Of Ingredients 13

CRANBERRY LAYER:
1 package (3 ounces) cranberry or raspberry gelatin
1 cup boiling water
1 can (14 ounces) whole-berry cranberry sauce
LEMON LAYER:
1 package (3 ounces) lemon gelatin
1 cup boiling water
3 ounces cream cheese, softened
1/3 cup mayonnaise
1 can (8 ounces) crushed pineapple, undrained
1/2 cup heavy whipping cream, whipped
1 cup miniature marshmallows
2 tablespoons chopped pecans

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.

Nutrition Facts : Calories 239 calories, Fat 12g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 100mg sodium, Carbohydrate 32g carbohydrate (26g sugars, Fiber 1g fiber), Protein 2g protein.

EGGNOG GELATIN MOLD



Eggnog Gelatin Mold image

What's more classic than a jello mold recipe? Nothing! This particular recipe is my family's all-time favorite Christmas salad. One taste of the creamy eggnog-flavored gelatin with its tart and crunchy cran-apple sauce will have you convinced, too! -Irene Johnson, Alexandria, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 8-10 servings (2 cups sauce).

Number Of Ingredients 14

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

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.

Nutrition Facts : Calories 300 calories, Fat 14g fat (7g saturated fat), Cholesterol 76mg cholesterol, Sodium 64mg sodium, Carbohydrate 37g carbohydrate (36g sugars, Fiber 1g fiber), Protein 7g protein.

EGGNOG SALAD



Eggnog Salad image

Make and share this Eggnog Salad recipe from Food.com.

Provided by Leta8076

Categories     Gelatin

Time 2h

Yield 12 serving(s)

Number Of Ingredients 8

1 (1/4 ounce) envelope unflavored gelatin
1 (8 ounce) can crushed pineapple in juice
2 tablespoons lemon juice
1 1/2 cups eggnog
1/2 cup finely chopped celery
1 1/2 cups cranberry juice cocktail or 1 1/2 cups apple juice
1 (3 ounce) package raspberry gelatin powder
1 (14 ounce) jar cranberry-orange relish

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.

Nutrition Facts : Calories 101.4, Fat 2.4, SaturatedFat 1.4, Cholesterol 18.7, Sodium 55.5, Carbohydrate 18.3, Fiber 0.2, Sugar 15.4, Protein 2.4

MOORE'S CRANBERRY GELATIN SALAD



Moore's Cranberry Gelatin Salad image

This recipe uses fresh cranberries, pineapple, orange, grapes and apples. Delicious with turkey, chicken or ham. Pineapple juice is an excellent substitute for water if you would like a bit more flavor. Originally submitted to ThanksgivingRecipe.com.

Provided by Mary T. Moore

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

Yield 11

Number Of Ingredients 9

2 (3 ounce) packages raspberry flavored Jell-O® mix
1 cup white sugar
2 cups boiling water
1 ½ cups cold water
1 pound cranberries
1 orange
1 ½ cups crushed pineapple, drained
2 cups seedless red grapes, halved
1 ½ cups diced apples

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.

Nutrition Facts : Calories 202.9 calories, Carbohydrate 51.3 g, Fat 0.3 g, Fiber 3.2 g, Protein 2.1 g, SaturatedFat 0.1 g, Sodium 57.5 mg, Sugar 46.2 g

QUICK CRANBERRY GELATIN SALAD



Quick Cranberry Gelatin Salad image

Since this tangy salad keeps well, I make it a day ahead for my Christmas menu. It's also a great choice to take to a holiday potluck - even people who aren't fond of cranberries think it's yummy. I got the recipe from a friend at church who likes to cook and bake as much as I do. -Betty Claycomb, Alverton, Pennsylvania

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 10m

Yield 10 servings.

Number Of Ingredients 6

1 package (6 ounces) cherry gelatin
1-1/2 cups boiling water
1 can (20 ounces) crushed pineapple, undrained
1 can (14 ounces) whole-berry cranberry sauce
1-1/2 cups seedless red grapes, halved
1/4 cup chopped pecans

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.

Nutrition Facts : Calories 146 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 62mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

SO-SIMPLE CRANBERRY GELATIN SALAD



So-Simple Cranberry Gelatin Salad image

Create a classic side for your holiday feast with just a few simple ingredients.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 6h15m

Yield 10

Number Of Ingredients 4

2 cups boiling water
2 boxes (4-serving size each) Jell-O™ lemon-flavored gelatin
2 tubs (10 oz each) frozen cranberry-orange sauce, thawed
1 cup fresh raspberries

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.

Nutrition Facts : Cholesterol 0 mg, ServingSize 1 Serving, TransFat 0 g

CRAN-RASPBERRY GELATIN SALAD



Cran-Raspberry Gelatin Salad image

Just like Grandma's, this pretty gelatin salad has full berry flavor without being too tart. It's perfect for any holiday dinner. -Rosemary Burch, Phoenix, Arizona

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 10 servings.

Number Of Ingredients 6

2 packages (3 ounces each) raspberry gelatin
1 cup boiling water
1 can (14 ounces) whole-berry cranberry sauce
1 can (8 ounces) crushed pineapple, undrained
1 cup orange juice
Sugared cranberries, optional

Steps:

  • In a large bowl, dissolve gelatin in boiling water. Stir in the cranberry sauce, pineapple and orange juice. Pour into a 6-cup ring mold coated with cooking spray., Cover and refrigerate until set, about 4 hours. Unmold onto a serving platter. If desired, garnish with sugared cranberries.

Nutrition Facts : Calories 155 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 49mg sodium, Carbohydrate 39g carbohydrate (32g sugars, Fiber 1g fiber), Protein 2g protein.

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

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