Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell
Yield
12 servings (serving size: 1 slice)

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 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.

How to Make It

Step 1

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

Step 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.

Ratings & Reviews

JanMcKay54's Review

JanMcKay54
January 22, 2013
Refreshing fresh fruits so colorfully presented in a glossy gelatin mold. Little sugar is used so the natural flavors can shine through. I used a cake bundt pan as recommended but next time will make the given recipe + half of another to fill the mold even fuller for a showier presentation. May try peaches, strawberries, blueberries too. A beautiful color delicious addition to a special event meal.

Catrina2's Review

Catrina2
January 01, 2011
Delicious! The kids (and adults) loved this beautiful dish. Made it just as the recipe said. So easy! Will definitely make again.