Combine two holiday favorites: eggnog and cranberries.
Thanksgiving and Christmas provide an excellent opportunity to try new recipes. Eggnog cranberry salad is a dished often served as a dessert or salad during these two holidays. While eggnog is generally served during the Christmas holidays and cranberries during Thanksgiving, the two can be combined with other items such as nuts and gelatin to form a delicious and sweet dessert or salad to serve as a side dish. The recipe is relatively simple to make and yields approximately nine servings.
Instructions
1. Add the vanilla pudding mix, lemon gelatin and the 2 cups of water in a saucepan. Heat the mixture until it begins to boil. Stir the mixture constantly with a wooden spoon.
2. Add the lemon juice while stirring. Remove the saucepan from the heat and allow the mixture to chill until it is partially set.
3. Boil 1 cup of water. Add the water to a clean bowl and dissolve the raspberry gelatin to the water. Add the cranberry sauce and the chopped pecans. Stir the mixture with a wooden spoon thoroughly. Chill the mixture until it is partially set.
4. Prepare the whipped cream topping by following the instructions on the label. Instructions may vary depending on the brand. Fold in the nutmeg with a spatula with broad and gentle strokes.
5. Fold in the whipped cream topping into the vanilla pudding mixture with a spatula. Continue to combine the ingredients with the spatula until all the ingredients are blended.
6. Pour the mixture into a glass dish. While a 9-inch by 13-inch glass dish is recommended, you can use a different size if desired.
7. Chill the mixture until it becomes firm. Pour the cranberry and raspberry gelatin mixture over the pudding in the glass dish. Allow the dish to chill for approximately six hours before serving the eggnog cranberry salad.
Tags: glass dish, mixture until, with spatula, Chill mixture, Chill mixture until, cranberry salad