Total Time
Prep 20 mins
Cook 10 mins

From THE SALAD BOOK by Michele Evans, this recipe would be spectacular if used as part of brunch, salad course or dessert. It will make a 3 1/2 cup mold as written, but can be halved or divided into smaller mold forms. (Time does not include refrigeration time)

Ingredients Nutrition


  1. Put 1/2 cup water into a sml saucepan, add gelatin & allow to soak for a few minutes.
  2. Place saucepan over a low heat & stir till the gelatin dissolves. Stir in the lemon juice & sugar.
  3. Continue stirring till the sugar dissolves & remove the pan from the heat.
  4. Add the remaining 1/2 cup of water & the wine. Refrigerate till the mixture develops a syrup consistency.
  5. Add fruits, mix gently & spoon the jelly into a 1 qt mold or smaller molds of choice.
  6. Refrigerate & chill thoroughly till well-set. Unmold & serve.
  7. SERVING SUGGESTIONS: For brunch, serve w/scones, bagels or English muffins. As a salad course, serve atop greens & use a poppy seed or other complimentary dressing. As a dessert, serve w/cheese & crackers -- or -- baguette slices topped w/cheese of choice & the jelly as a dessert bruschetta. A sml dish of choc mints would make a nice combo w/either choice.
  8. NOTE: IMO, the fruits used are suggestions & others can be subbed. I will prob use a combo of green & red grapes in place of the cherries. Kiwi segments could also be used.

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