Sangria Jell-O Mold

To many Americans, a holiday dinner means a molded Jell-O salad. My good friend Beth Hensperger, author of many cookbooks, told me that she always puts wine in her Jell-O mold to give it a little sophistication. While the salad can be served as a first course, I prefer it as a side dish or on a buffet with many other offerings. With this inspiration, here is a recipe that brings this old favorite into the new millennium.

• You will need a 6-cup mold for this salad. A metal ring mold will do, but Jell-O makes a beautifully designed plastic ring mold that I am very partial to. It is available in some supermarkets during the holidays or by mail order through the Jell-O Web site, www.jell-o.com (go to the “Corner Store,” then the “Jell-O Molds” section).

• This recipe is easily halved again—fill a 9-cup mold (use three 3-ounce packages of Jell-O)—or doubled to fit a large mold. Just be sure that the gelatin mixture comes to the top of the mold; otherwise it will be difficult to unmold.

• As easy as it is to make, there are still some tips to make a good gelatin mold. First, be sure the gelatin is completely dissolved, which takes 2 minutes of constant stirring. Don’t cheat, or the mold won’t set properly. Second, the gelatin must be partially set in order to support the weight of the added fruit or the chunks will sink to the bottom of the mold. You can chill it in the refrigerator for about 11⁄2 hours, but chilling in an ice-water bath cuts the time and allows you to keep an eye on the progress.

• You should have 3 cups of combined orange segments, grape halves, and sliced strawberries for this salad. The exact proportion of each fruit doesn’t matter, and you can add other fruit, such as peeled, cored, and diced apples or pears or sliced strawberries.

Makes 8 to 12 servings

Make Ahead: The mold can be made up to 2 days ahead.

Ingredients:
• 1½ cups fruity red wine, such as Merlot
• Two 3-ounce packages raspberry-flavored gelatin
• 1 tablespoon fresh lemon or lime juice
• 3 large seedless oranges
• 1 cup red or green seedless grapes (or a combination of both), cut into halves lengthwise
• 1 cup sliced raspberries
• Nonstick vegetable spray, for the mold

Preparation:
1. In a small saucepan, bring the wine to a boil over high heat. In a stainless steel or glass (not plastic) bowl, using a rubber spatula, stir the gelatin with the hot wine until the gelatin is completely dissolved, occasionally scraping down the sides of the bowl, about 2 minutes. Stir in 11 ⁄2 cups cold water and the lemon juice. Place the bowl in a larger bowl of iced water. Let stand, stirring occasionally, until the gelatin is partially set and a spoon briefly cuts a swath that allows you to see the bottom of the bowl, about 20 minutes.

2. Meanwhile, grate the zest from 1 orange and set aside. To cut all of the oranges into segments, use a serrated knife to cut the tops and bottoms from each orange. Following the curve of each orange, cut off the thick white pith where it meets the orange flesh. Working over a bowl, cut between the thin membranes to release the orange segments, letting them drop into the bowl. Drain the oranges before using.

3. Stir the orange segments, orange zest, grapes, and raspberries into the partially set gelatin. Lightly spray a 6-cup decorative mold with nonstick vegetable spray. Pour the gelatin into the mold and cover with plastic wrap. Refrigerate until set, at least 4 hours or overnight.

4. To unmold, run a knife around the inside edge of the mold to break the seal. Lightly moisten a serving platter (this will allow you to move the unmolded salad on the platter if you need to). Place the platter upside down over the top of the mold. Holding the mold and platter together, invert and shake firmly to unmold the salad. If the salad doesn’t unmold, dip the outside of the mold briefly (less than 5 seconds) in a bowl of warm tap water. Dry the outside of the mold and try again. Serve chilled.

This recipe was published in 'Christmas 101, Celebrate the Holiday Season from Christmas to New Year’s (Rick Rodgers) - p42 To p43'.