Eggnog Gelatin Mold

Name: Eggnog Gelatin Mold
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; 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

13 ingredients

4 steps

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
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.