Delicate and sweet, this pairs well with chicken or tuna salad.

Recipe by Southern Living March 2014

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Credit: Hector Sanchez; Styling: Heather Chadduck Hillegas

Recipe Summary test

hands-on:
35 mins
total:
3 hrs 35 mins
Yield:
Makes 12 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sprinkle gelatin over pineapple juice in a bowl; let stand 1 minute.

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  • Bring 1 1/2 cups grape juice to a boil in a saucepan over high heat. Add hot grape juice to gelatin mixture, and stir until gelatin dissolves. Stir in wine and remaining 1 cup grape juice.

  • Place grapes and citrus fruit in a 12-mold Bundt pan (about 3/4 cup per mold) or 2 (6-cup) jumbo muffin pans. Top with wine mixture (about 1/2 cup per mold). Chill 3 hours or until set.

  • Dip bottom of pan in warm water for about 15 seconds. Unmold onto a serving plate.

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