Sangria Jell-O Salad Recipe - Cooking Index
Sangria Jell-O Salad Recipe - Cooking Index
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. This one incorporates the flavors of sangria. Serve it as a side dish or as a dessert.
Courses: Salads| 1 | Raspberry-flavored Jell-O - (6 oz) | |
| 1 3/4 cups | 414ml | Fruity red wine |
| 1 cup | 237ml | Chilled orange juice |
| 1/4 cup | 59ml | Fresh lemon juice |
| 3 cups | 711ml | Oranges (large) |
| 1 cup | 237ml | Green seedless - halved lengthwise |
| 1 cup | 237ml | Sliced hulled strawberries |
| Additional grapes and strawberries | ||
| Orange slices |
Lightly oil 6-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, 1 cup grapes and 1 cup 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. Garnish with additional fruit.
This recipe yields 8 servings.
Source:
Bon Appetit, September 1999
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