My sister Gail made this dish for our Easter dinner. The salad boasts the deep flavor of fresh blackberries. The wine is an absolute must to support the berry flavor. The mint complements the berry flavor beautifully. You may want to chop it into the gelatin as well as use it for a garnish.
Blackberry Gelatin Salad
1/2 c water
1 and 1/2 c a full-bodied red wine
1/4 c plus 1 T sugar
1 T plus 1 tsp unflavored gelatin
1 pint fresh or frozen blackberries (12 oz)
optional: lemon slices and fresh mint for garnish
Fill a large bowl half full of ice cubes.
1. Put the water and one half cup of the wine into a bowl. Sprinkle the gelatin over the surface and allow to soften 5-10 minutes.
2. Combine the rest of the wine and the sugar in a saucepan. Bring to a boil, stirring to dissove the sugar.
3. Add the blackberries to the wine-sugar mixture. Simmer for 5 minutes.
4. Pour the hot mixture into the gelatin mixture slowly!
5. Set the gelatin mixture into the bowl of ice cubes. Stir for 5 minutes or until cool.
6. Pour the gelatin into a 9x5 pan. Refrigerate until set. Overnight is best.
