1 1/2 cups fruity red wine, such as Merlot
1 6 ounce package raspberry flavored gelatin
1 tablespoon fresh lemon or lime juice
3 large seedless oranges
1 cup red or green or combined seedless grapes, cut into halves lengthwise
1 cup sliced strawberries or raspberries
nonstick vegetable spray, for the mold
In a small saucepan, bring the wine to a boil over high heat. In a stainless steel or glass bowl, using a rubber spatula, stir the Jello with the hot wine until the gelatin is completely dissolved, occasionally scraping down the sides of the bowl, about 2 minutes. Stir in 1 1/2 cups cold water and the lime juice. Place the bowl in a larger bowl of iced water. Let stand, stirring occasionally, until the Jello is partially set and the spoon briefly cuts a swath that allows you to see the bottom of the bowl, about 20 minutes. Meanwhile, grate the zest from one orange and set aside. To cut all of the oranges into segments, use a serrated knife to cut the tops and bottoms from each orange. Following the curve of each orange, cut off the thick white pith where it meets the orange flesh. Working over a bowl, cut between the thin membranes to release the orange segments, letting them drop into the bowl. Drain the oranges before using. Stir the orange segments orange zest, grapes and strawberries into the partially set Jello. Lightly spray a 6 cup decorative mold with nonstick vegetable spray. Pour the Jello into the mold and cover with plastic wrap. Refrigerate until set, at least 4 hours or overnight. To unmold, run a knife around the inside edge of the mold to break the seal. Lightly moisten a serving platter; this will allow you to move the unmolded salad on the platter, if you need to. Place the platter upside down over the top of the mold. Holding the mold and platter together, invert and shake firmly to unmold the salad. If the salad doesn't unmold, dip the outside of the mold briefly less that 5 seconds, in a bowl of warm tap water. Dry the outside of the mold and try again. Serve chilled.
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