Food snobs, read no further: I am about to celebrate Jell-O salad. When I was growing up (and I bet when you were growing up, too), it simply wasn't a holiday meal without a gelatin salad. For Christmas, we were served red raspberry and green lime Jell-O, Thanksgiving meant orange and yellow (lemon), and Easter was green and yellow. The canned fruit cocktail remained the same.
A few years ago, my good buddy Beth Hensperger and I were chatting about the gelatin salad tradition, and how to make it better. Beth had the brilliant idea to use wine for part of the liquid, and I took it to the next step to make this sangria version with fresh fruit. It now graces my table at either Thanksgiving or Christmas, and I highly recommend it for a solid dose of tasty nostalgia.
If you like this recipe, try (but mine is better!):