Sangria Jello Salad Recipes

SANGRIA FRUIT SALAD

Steps:

• Whisk together the orange juice, rose wine and honey in a small bowl until combined.
• Add the grapes, raspberries, strawberries, orange segments and grapefruit segments to a large bowl and pour the rose wine mixture over top. Stir together gently, and then allow to sit in the fridge for 30 minutes.
• Garnish with the mint right before serving.

SANGRIA JELL-O SALAD

Steps:

• 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.

SANGRIA JELLO SALAD

Steps:

• Lightly oil 6 cup ring mold.
• Place raspberry Jello in a large bowl.
• Bring wine to simmer in small saucepan.
• Add wine to Jello and stir until Jello is dissolved, about 2 minutes.
• Stir in orange juice and lemon juice.
• Place bowl in a larger bowl filled with ice and water.
• Cool until Jello begins to set slightly, stirring occasionally, about 20 minutes.
• Meanwhile, grate 1 tbsp orange 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 Jello; stir to blend well.
• Pour mixture into molds.
• Chill at least 6 hours or overnight.
• Run knife around mold sides to loosen Jello.
• Place mold in bowl filled with enough hot water to come halfway up sides of mold for 30 seconds.
• Place platter atop mold; invert Jello onto platter.
• Garnish with additional fruit.

FRUITY SANGRIA SALAD

Steps:

• In a small saucepan, combine the water, sugar, wine, lime, honey, ginger and lime zest. Cook and stir over medium heat for 10 minutes. Remove and discard lime and gingerroot. Cool syrup completely., In a large bowl, combine apples and nectarines. Add lime juice; toss gently to coat. Stir in the grapes, honeydew and cantaloupe. Drizzle with syrup and toss to coat. Cover and refrigerate for at least 1 hour. Serve with a slotted spoon. Garnish with whipped topping.

SPARKLING WHITE-SANGRIA SALAD

Steps:

• Sprinkle gelatin over 1/2 cup wine, and let stand 5 minutes.
• Combine 1 cup wine, juice, and sugar in a medium saucepan; bring to a boil over medium-high heat. Remove from heat; add gelatin mixture, stirring until the gelatin dissolves. Place pan in a large ice-filled bowl; let stand 20 minutes or until thick but not set, stirring occasionally. Whisk the gelatin mixture to form small bubbles; fold in orange sections, grapes, and raspberries. Spoon gelatin mixture into a 5-cup decorative mold coated with cooking spray. Cover and chill at least 4 hours. Place a plate upside down on top of mold; invert mold onto plate.

STOP AND GO JELL-O® SALAD

Steps:

• Stir lemon gelatin, lime gelatin, and 2 cups boiling water in a bowl until gelatin has thoroughly dissolved. Mix 2 cups cold water into gelatin and pour into 8 1-cup miniature glass trifle dishes, filling dishes halfway. Refrigerate until partially set, about 30 minutes; arrange 2 or 3 slices of banana on top of the gelatin. Return to refrigerator.
• Mix strawberry gelatin with 2 cups boiling water in a bowl until gelatin is thoroughly dissolved; stir 2 cups cold water into strawberry gelatin. Refrigerate until cooled and beginning to set, about 15 minutes. Spoon about 1/2 cup strawberry gelatin gently on top of each serving; top with 4 or 5 sour cherries and two strawberry halves, cut sides facing up. Return to refrigerator and chill until firm, about 4 hours.

SANGRIA GELATIN RING

Steps:

• In a large heatproof bowl, add boiling wine to gelatin; stir 2 minutes to completely dissolve. Stir in chilled club soda. Refrigerate until thickened but not firm, about 45 minutes. Stir in berries and grapes. Pour into a 6-cup ring mold coated with cooking spray. Refrigerate until set, about 4 hours. Unmold onto a serving platter.