Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
To many families, it isn't a holiday dinner without a gelatin salad. This rendition uses Riesling, but for a nonalcoholic version, substitute sparkling white grape juice. Make up to 1 day ahead, and refrigerate. To make the salad easier to unmold, dip the covered mold into a bowl of warm water 5 seconds.
Ingredients[]
- 2 envelopes unflavored gelatin
- 1 1/2 cup Riesling, divided
- 1 1/2 cups white grape juice
- 1/4 cup sugar
- 1 1/2 cups orange sections
- 1 cup seedless green grapes, halved
- 3/4 cup fresh raspberries
- Cooking spray
Directions[]
- 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 gelatin dissolves.
- Place pan in a large ice-filled bowl; let stand 20 minutes or until thick but not set, stirring occasionally.
- Whisk 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.
Yield: 12 servings (serving size: 1 slice)