AuthorRetroRuth
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From The Joy of Cooking by Irma S. Rombauer, 1946

Tested Recipe!

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 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
  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

1

Soak 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.

2

Add grapes, orange, grapefruit, pineapple, and candied ginger. Stir and pour into a 5 cup gelatin mold. Refrigerate until firm.

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
  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

1

Soak 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.

2

Add grapes, orange, grapefruit, pineapple, and candied ginger. Stir and pour into a 5 cup gelatin mold. Refrigerate until firm.

Ginger Ale Salad

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