Holiday Jello Mold | A Very 1950's Thanksgiving

eggnog

🥗Healthier: almond milk

💰Cheaper: milk + nutmeg

Almond milk reduces calories while maintaining a creamy texture.

fresh cranberries

🥗Healthier: dried cranberries

💰Cheaper: canned cranberries

Dried cranberries are easier to find and often less expensive.

Boil 2 cups of water.

Mix in 2 packages of raspberry gelatin into the boiling water and stir until dissolved.

Add 1 cup of cold water to the mixture and stir.

Incorporate 1 can of whole berry cranberry sauce into the gelatin mixture.

Add 1 tablespoon of grated orange zest and the peeled medium navel orange to the mixture.

Pour the mixture into a mold and refrigerate until firm, about 40 minutes.

Drain 1 can of unsweetened crushed pineapple into a saucepan.

Sprinkle unflavored gelatin over the pineapple juice and let it stand for 1 minute.

Cook and stir the gelatin mixture over low heat until completely dissolved.

Combine 1 and 1/2 cups of eggnog and lime juice in a bowl.

Gradually stir the gelatin mixture into the eggnog mixture.

Fold the eggnog mixture into the gelatin mixture until well combined.

Spoon the eggnog mixture over the set raspberry layer in the mold.

Refrigerate until set, preferably overnight.

To unmold, dip the mold in hot water for easier release.

Place the mold on a serving platter, optionally garnished with lettuce.

Serve and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens