Food and Recipes Recipes White Sangria Salads Be the first to rate & review! Find cuter mini Bundts than these congealed salads, we dare. Delicate and sweet, this pairs well with chicken or tuna salad. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Published on November 9, 2018 Print Rate It Share Share Tweet Pin Email Photo: Hector Sanchez Hands On Time: 35 mins Total Time: 3 hrs 35 mins Yield: 12 servings Ingredients 1 (1-oz.) package unflavored gelatin 1 cup cold pineapple juice 2 1/2 cups white grape juice 2 cups chilled sweet sparkling wine (such as Moscato d'Asti) 1 cup sliced green grapes 1 cup drained mandarin orange segments 12 grapefruit sections (about 2 grapefruits) Directions Sprinkle gelatin over pineapple juice in a bowl; let stand 1 minute. Bring 1 1/2 cups grape juice to a boil in a saucepan over high heat. Add hot grape juice to gelatin mixture, and stir until gelatin dissolves. Stir in wine and remaining 1 cup grape juice. Place grapes and citrus fruit in a 12-mold Bundt pan (about 3/4 cup per mold) or 2 (6-cup) jumbo muffin pans. Top with wine mixture (about 1/2 cup per mold). Chill 3 hours or until set. Dip bottom of pan in warm water for about 15 seconds. Unmold onto a serving plate. Rate it Print