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Vermont Kitchen Supply

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Sangria Jell-O Salad

Sangria Jell-O Salad

Until powdered gelatin came on the market in the 1890s, making gelatin molds was a labor-intensive endeavor. By the twenties, electric refrigeration and the Jell-O brand made the salads so easy to prepare that cookbooks were filled with recipes for them. . Serve it as a side dish or as a dessert.



1 6-ounce package raspberry-flavored Jell-O

1 3/4 cups fruity red wine (Sangria or Beaujolais work well)

1 cup chilled orange juice

1/4 cup fresh lemon juice
2 large oranges
3/4 cup green seedless grapes, halved lengthwise (about 7 ounces)

3/4 cup sliced hulled strawberries

Additional grapes and strawberries
Orange slices 


Lightly oil 5-cup ring mold. Place raspberry Jell-O in large bowl. Bring wine to simmer in small saucepan. Add wine to Jell-O and stir until Jell-O is dissolved, about 2 minutes. Stir in orange juice and lemon juice. Place bowl in larger bowl filled with ice and water. Cool until Jell-O begins to set slightly, stirring occasionally, about 20 minutes.

Meanwhile, grate 1 tablespoon peel from oranges. Cut remaining peel and white pith from oranges; discard. Cut between membranes; release segments.

Add orange segments and peel, grapes and strawberries to Jell-O; stir to blend well. Pour mixture into mold. Chill at least 6 hours or overnight.

Run knife around mold sides to loosen Jell-O. Place mold in bowl filled with enough hot water to come halfway up sides of mold for 30 seconds. Place platter atop mold; invert Jell-O onto platter.

Serves 8.