Prep 30 mins
Cook 4 hrs
This recipe is from Cooking Light. Delicious and fancy enough for the holidays. This recipe uses Riesling, but for a nonalcoholic version, substitute sparkling white grape juice. Make up to a day ahead and refrigerate. Dip the covered mold into a bowl of warm water for 5 seconds to make the salad easier to unmold. I like to use canned Mandarin oranges.
- 2 (1/4 ounce) envelopes unflavored gelatin
- 1 1⁄2 cups riesling wine, divided
- 1 1⁄2 cups white grape juice
- 1⁄4 cup sugar
- 1 1⁄2 cups orange sections
- 1 cup green seedless grape, halved
- 3⁄4 cup fresh raspberry
- cooking spray
- Sprinkle gelatin over 1/2 cup wine, and let stand 5 minutes.
- Combine 1 cup wine, juice, and sugar in a medium saucepan; bring to a boil over medium-high heat. Remove from heat; add gelatin mixture, stirring until the gelatin dissolves. Place pan in a large ice-filled bowl; let stand 20 minutes or until thick but not set, stirring occasionally. Whisk the gelatin mixture to form small bubbles; fold in orange sections, grapes, and raspberries. Spoon gelatin mixture into a 5-cup decorative mold coated with cooking spray. Cover and chill at least 4 hours. Place a plate upside down on top of mold; invert mold onto plate.