I have made a few jello molds now, so I think I am getting the hang of it.
For the fruit juice I used cranberry. Mostly because it was the only juice I had on hand. But also because I do think cranberry juice blends nicely with the citrus juices.
The Ginger Ale makes the gelatin fizz up quite a bit. The fizz does die down during the chilling process. I did not think my bowl was large enough for a minute there though!
The preserved ginger enhances the flavor from the soda. The pineapple and grapefruit are tart. Th orange slices and grapes are sweet.
So the gelatin has a blend is spicy, tart and sweet. It was quite interesting.
My only issue is that there was so much fruit the mold collapsed when I cut into it. There wasn’t a lot of gelatin, just gelatin covered fruit.
So, I would either use a large mold or cut the fruit in half.
It did look nice too. Lots of pretty jewel tones.
Maybe the aspic gelatin mold isn’t such a bad thing. . .
GINGER ALE GELATIN SALAD
2 Tablespoons Gelatin
1/4 Cup Cold Water
1/2 Cup Boiling Fruit Juice
1/2 Cup Sugar
1/8 Teaspoon Salt
2 Cups Ginger Ale
1 Lemon, Juiced
1/2 Pound Skinned and Seeded Grapes
1 Orange, Peeled and Sliced
1 Grapefruit, Skinned and Sectioned
6 Slices Pineapple, Chopped
3 Teaspoons Chopped Preserved Ginger
Soak gelatin in cold water. Add to juice and dissolve completely. Add sugar, salt, ginger ale and lemon juice. Chill until nearly set. Add fruit, mix well. Press into 9 inch mold. Chill until completely set.
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