Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell
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

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

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.