Anyone who knows me knows I have a little problem (okay, a huge problem) with collecting gelatin molds. I have no idea where my fascination started, but I imagine that it has something to do with my childhood, and that we had vintage copper gelatin molds on the wall in our kitchen.
Many people frown upon gelatin – they associate it with ‘hospital food’ or with being ill. I can assure you that this recipe will remind you of neither of those. With fresh seasonal strawberries, juicy green grapes, and crisp green apple, this gelatin dessert screams summertime! This recipe uses a pomegranate wine from a wonderful local winery here in Central California, called Twin Pomegranates Wine. They have several varieties and they are all wonderful!
Pomegranate Sangria Gelatin
1/2 cup water
2 envelopes of unflavored gelatin
2 cups 100% pomegranate juice (I used Bolthouse Farms)
1 cup Twin Pomegranate’s Wine, chilled
1 Granny Smith apple, diced
1.5 cups strawberries, sliced
1 cup green grapes, sliced in half
STEP ONE: In a large bowl, sprinkle the unflavored gelatin over 1/2 cup water; allow gelatin to “bloom” for a few minutes. In a saucepan, bring your pomegranate juice to a boil; stir boiling pomegranate juice into the gelatin mixture with a wire whisk until gelatin has dissolved, about 2 minutes. Allow to cool slightly, and then stir in the Twin Pomegranate’s wine. Place the mixture in the refrigerator until thickened.
STEP TWO: Core and dice one granny smith apple. Hull strawberries and cut into slices and add to the apple. Slice the green grapes into halves and add to the strawberries and apple.
STEP THREE: When gelatin has thickened, gently fold in the apples, strawberries and grapes. Return to refrigerator while you prepare your mold.
STEP FOUR: Prepare a gelatin mold by lightly spraying with cooking spray, and then using a paper towel to wipe it down – this leaves just a light residue that will help you unmold your gelatin. Gently pour/spoon the gelatin mixture into the mold and refrigerate until firm, about 6 hours, but overnight is best.
STEP FIVE: Invert gelatin mold onto a chilled plate, and enjoy!
As a huge fan and collector of mid-century modern and retro style/culture, The Homicidal Homemaker’s Chopping Block is a collection of unfortunate-sounding, revolting-looking vintage recipes that I recreate and feed to my boyfriend and friends in attempts of finding the toxicity level of the recipe. I am The Homicidal Homemaker, after all!
For this edition of The Homicidal Homemaker’s Chopping Block, I have recreated the “Ring Around the Tuna” recipe from my 1962 edition of “The Joys of JELL-O”. Described as ‘a beautiful, jewel-like entrée salad for your luncheon or buffet table’, I knew this was a winner for The Homicidal Homemaker’s Chopping Block. When my eyes first skimmed across this recipe, ‘joyful’ would have been one of the least likely descriptions for a dish containing lime gelatin, white vinegar, salt, green olives, tuna, pimento, onion and celery.
Being that my boyfriend is not a huge fan of desserts in gelatinous form, I knew it was going to be difficult to get him to try SALAD in gelatinous form. I knew that I had to get rid of the rest of it, so for this experiment, I made “Toxicity Testers” out of the attendees of 
Kaci Hansen is an artist, horror host, actress, musician, performer, dancer, event organizer and self-taught special effects makeup artist, with a passion for all things horror...
