Last evening we invited guests over for dinner. Mom, Gabrielle, and I had been planning this all week- the menu, the seating arrangements, and the games that we would play afterwards. Of course, it didn’t go smoothly (our guests all arrived half an hour late!) but over all we had a lovely evening 🙂
Before we even thought of what the main dish would be, we had decided to make this ginger ale jello salad for the side dish. It’s sweet tangy taste was a perfect addition to the main dish which was baked roast and vegetables. We found the recipe in a Mennonite cookbook; I hope it is okay that we share it with you!
Ginger Ale Gelatin Salad
3 envelopes unflavored gelatin (3 T. each)
¼ cup cold water
2 cups boiling water
¾ cup sugar
½ cup lemon juice
2 cups ice cold ginger ale
1 (20 oz) can pineapple tidbits, drained (reserve the juice)
2 cups seedless fresh grapes (white or red, or mixed), cut in half lengthwise
½ cup sugar
2 Tablespoons flour
¾ cup reserved pineapple juice
1 ½ Tablespoons butter
2 cups thawed whipped topping
Soak gelatin in cold water until softened. Add boiling water, and stir until dissolved. Add sugar and lemon juice. Cool to room temperature. Add ginger ale. Chill until mixture begins to congeal. Mix in pineapple and grapes. Pour into ring mold. Chill until set. Un-mold on greens to serve (I un-molded mine onto a cake stand-no greens! That would make it hideous.) For dressing, beat eggs, sugar, and flour together in saucepan. Mix in pineapple juice. Cook until thickened, stirring constantly. Remove from heat. Stir in butter until melted. Chill thoroughly. Fold whipped cream into mixture. Serve dressing in center of ring mold.
I love jello salads 🙂 The vintage look is usually quite hideous, but when you make one, mold it in a bundt cake pan, and turn it out onto a cake stand with simple garnishes, it looks amazing.