From The Joy of Cooking by Irma S. Rombauer, 1946
1 envelope unflavored gelatin.25 oz or 1 tablespoon
4 tbsp cold water
½ cup boiling fruit juiceThe juice from the canned pineapple can be used
½ cup sugar
⅛ tsp salt
2 cups ginger ale or ginger beer
Juice of one small lemon
1 cup seedless green or red grapessliced in half
1 orangepeeled, sectioned and roughly chopped
1 pink grapefruitpeeled, sectioned and roughly chopped
½ cup canned pineapple tidbits
½ cup crystallized gingerchopped finely
1Soak gelatin in cold water until it blooms. Add sugar to the boiling fruit juice and stir until mostly dissolved, then add the bloomed gelatin to this mixture, and stir again until it is dissolved. Add the salt, ginger ale and lemon juice. Stir lightly to avoid losing the carbonation in the ginger ale. Chill until partially set.
2Add grapes, orange, grapefruit, pineapple, and candied ginger. Stir and pour into a 5 cup gelatin mold. Refrigerate until firm.
CategoryGelatin, SaladCooking MethodGelatinTags#cannedpineapple, #crystallizedginger, #fruitjuice, #gingerale, #grapes, #lemonjuice, #orange, #pineapple, #pinkgrapefruit, #unflavoredgelatin Ingredients
1 envelope unflavored gelatin.25 oz or 1 tablespoon
4 tbsp cold water
½ cup boiling fruit juiceThe juice from the canned pineapple can be used
½ cup sugar
⅛ tsp salt
2 cups ginger ale or ginger beer
Juice of one small lemon
1 cup seedless green or red grapessliced in half
1 orangepeeled, sectioned and roughly chopped
1 pink grapefruitpeeled, sectioned and roughly chopped
½ cup canned pineapple tidbits
½ cup crystallized gingerchopped finely
Directions
1Soak gelatin in cold water until it blooms. Add sugar to the boiling fruit juice and stir until mostly dissolved, then add the bloomed gelatin to this mixture, and stir again until it is dissolved. Add the salt, ginger ale and lemon juice. Stir lightly to avoid losing the carbonation in the ginger ale. Chill until partially set.
2Add grapes, orange, grapefruit, pineapple, and candied ginger. Stir and pour into a 5 cup gelatin mold. Refrigerate until firm.
AuthorRetroRuth