Turkey Hill Cranberry Egg Nog Gelatin Salad Recipe


  • 2 packs (3 oz. each) raspberry gelatin
  • 2 cups boiling water
  • 1 cup cold water
  • 1 can (14 oz.) whole berry cranberry sauce
  • 1 medium navel orange, peeled and chopped
  • 1 Tbsp. grated orange peel
  • 1 can (20 oz.) unsweetened crushed pineapple, undrained
  • 2 envelopes unflavored gelatin
  • 1 1/2 cups egg nog
  • 3 Tbsp. lime juice


In a large bowl, dissolve raspberry gelatin in boiling water. Stir in cold water, then cranberry sauce, orange, and orange peel. Pour into 10” fluted tube pan or 12 cup ring mold coated with cooking spray. Refrigerate 40 minutes or until firm. Meanwhile, drain pineapple; pour juice into a sauce pan. 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 egg nog and lime juice. Gradually stir in gelatin mixture. Chill until soft-set. Fold in pineapple. Spoon over raspberry layer. Refrigerate overnight. Remove from mold onto a serving platter.