White Sangria Salads

1. 1

   Sprinkle gelatin over pineapple juice in a bowl; let stand 1 minute.

2. 2

   Bring 1 1/2 cups grape juice to a boil in a saucepan over high heat. Add hot grape juice to gelatin mixture, and stir until gelatin dissolves. Stir in wine and remaining 1 cup grape juice.

3. 3

   Place grapes and citrus fruit in a 12-mold Bundt pan (about 3/4 cup per mold) or 2 (6-cup) jumbo muffin pans. Top with wine mixture (about 1/2 cup per mold). Chill 3 hours or until set.

4. 4

   Dip bottom of pan in warm water for about 15 seconds. Unmold onto a serving plate.

* Per serving · 4 servings · Values may vary.

No additional tips available.