Best 5 Eggnog And Cranberry Salad Recipes
Indulge in the delightful fusion of flavors with Eggnog and Cranberry Salad, a festive treat that combines the creamy richness of eggnog with the tart and tangy cranberries. This classic salad is a perfect blend of textures and tastes, making it a popular choice for holiday gatherings and special occasions. From the traditional Eggnog and Cranberry Salad to variations like the Cranberry Orange Eggnog Salad and the Tropical Eggnog Ambrosia Salad, this article offers a selection of recipes that cater to diverse preferences. Get ready to impress your guests with these delectable salads that are sure to become a hit at any celebration.
Check out the recipes below so you can choose the best recipe for yourself!
CRANBERRY-EGGNOG GELATIN SALAD
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
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 :
CRANBERRY EGGNOG SALAD
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
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.
A CRANBERRY SALAD KEEPSAKE
Sweet and tangy, this dish is simply yummy. Goes great with any meal or by itself.
Provided by Lori Winchester
Categories Salad Fruit Salad Recipes Cranberry Salad Recipes
Time 8h15m
Yield 12
Number Of Ingredients 6
Steps:
- Stir boiling water and cherry gelatin together in a bowl until gelatin is completely dissolved.
- Heat cranberry sauce in a saucepan over medium heat until melted; stir into gelatin mixture.
- Stir apples and walnuts into the cranberry sauce mixture; add pineapple with juice and mix well. Refrigerate until set, 8 hours to overnight.
Nutrition Facts : Calories 189.1 calories, Carbohydrate 36.5 g, Fat 4.9 g, Fiber 1.5 g, Protein 2.7 g, SaturatedFat 0.5 g, Sodium 75.8 mg, Sugar 34.4 g
CRANBERRY-EGGNOG MUFFINS
Provided by Food Network Kitchen
Time 1h
Yield 12 muffins
Number Of Ingredients 17
Steps:
- Prepare the muffins: Preheat the oven to 375 degrees F. Mist a 12-cup muffin pan with cooking spray. Warm the cranberries and rum in a small saucepan over medium heat, then remove from the heat and let steep 5 minutes. Drain.
- Whisk the flour, baking powder, brown sugar and salt in a medium bowl.
- Whisk the butter, eggnog, eggs and vanilla in another bowl. Gently fold into the flour mixture. (The batter will be lumpy; do not overmix.) Fold in the cranberries. Divide the batter evenly among the muffin cups.
- Make the topping: Mix the flour, cinnamon, nutmeg, butter, salt and brown sugar in a bowl with your fingertips until it looks like wet sand. Sprinkle generously over the batter.
- Bake until the muffins are golden brown and a toothpick inserted into the center comes out clean, about 30 minutes. Cool slightly in the pan, then carefully remove to a rack.
EGGNOG CRANBERRY SALAD
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
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
Tips:
- Use fresh cranberries for the best flavor and texture. Frozen cranberries can be used in a pinch, but they will not be as tart or flavorful as fresh cranberries.
- Don't overcook the cranberries. They should be cooked until they are just beginning to burst, about 5 minutes. Overcooked cranberries will be mushy and lose their flavor.
- Chill the salad before serving. This will help the flavors to meld and the salad will be more refreshing.
- Serve the salad with a dollop of whipped cream or ice cream. This will add a creamy, decadent touch to the salad.
- Garnish the salad with fresh cranberries or mint leaves. This will add a festive touch to the salad.
Conclusion:
Eggnog and cranberry salad is a delicious and festive holiday treat. It is easy to make and can be prepared ahead of time. This salad is perfect for potlucks, parties, or family gatherings. With its sweet and tart flavors, this salad is sure to be a hit with everyone who tries it.
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