Eggnog Gelatin Mold

• 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

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.

unflavored gelatin, cold water, eggnog, sugar, ground nutmeg, heavy whipping cream, sugar, water, cranberries, unflavored gelatin, cold water, apple, walnuts

Taken from www.tasteofhome.com/recipes/eggnog-gelatin-mold/ (may not work)