Sparkling White-Sangria Salad

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.

• Ready In: 4 hrs 30 mins
• Serves: 12

Ingredients

• 2 (1/4ounce) 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

Directions

1. Sprinkle gelatin over 1/2 cup wine, and let stand 5 minutes.
2. 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.