I’m on a gelatin mold kick lately. And by “lately,” I mean for the past 6 months to 20 years. Or so.
Ed. Note: If you are a vegetarian, whenever I say “gelatin” or “JELL-O,” feel free to replace the word(s) with “vegan jel dessert” or “agar” or what have you. Adjust the amounts and directions in recipes for whatever gelling agent you prefer.
Today’s post was going to be a gelatin two-fer, with a recipe that dates to 1955 and has been a staple in my family for as long as I can remember, and also a recipe for a vegetarian gelled tofu-based number lest anyone think that bone-suckers are the only folks who have to suffer through “creative” molded salads. But that post will make an appearance at another time because today’s gelled creation is instead: White Sangria Splash. Because, you know, gelled wine.
This recipe comes from a 96-page booklet called JELL-O Celebrating 100 Years, which is included with a Tupperware Jel-N-Serve mold I’m currently offering over at Tiddleywink Vintage.
White Sangria Splash
1 cup dry white wine
1 pkg (8 servings) or 2 pkgs (4 servings) lemon gelatin
3 cups cold seltzer or club soda
1 tablespoon lime juice
1 tablespoon orange juice or orange liqueur
3 cups seedless grapes, divided
1 cup sliced strawberries
1 cup whole small strawberries
- Bring wine to a boil in small saucepan. Stir boiling wine into gelatin in medium bowl at least 2 minutes until completely dissolved. Stir in cold seltzer and lime and orange juices. Place bowl of gelatin in larger bowl of ice and water. Let stand about 10 minutes or until thickened (spoon drawn through leaves definite impression), stirring occasionally.
- Stir in 1 cup of the grapes and the sliced strawberries. Pour into 6-cup mold.
- Refrigerate 4 hours or until firm. Unmold. Garnish with remaining grapes and whole strawberries.
Makes 12 servings. Prep time: 15 minutes. Refrigeration time: 4 hours.