Recipe: Purple Ambrosia (using grape juice)

PURPLE AMBROSIA

1 envelope unflavored gelatin
2 cups Welch's 100% grape juice made from Concord grapes
1 cup sour cream
1 cup miniature marshmallows
1 (11 oz.) can mandarin oranges, drained
2 cups assorted fruit, such as sliced banana, diced apples, and canned, drained pineapple chunks
1/4 cup coarsely chopped walnuts
1/4 cup toasted, shredded coconut

In small saucepan, soften gelatin in grape juice. Warm over low heat to dissolve. Pour into 8-inch cake pan; chill until firm.

Meanwhile, mix together remaining ingredients, except coconut.

Cut gelatin into cubes. Fold into fruit mixture. Refrigerate until serving time.

Garnish with coconut.

Makes 6 servings
Source: New York Wine and Grape Foundation and the National Grape Cooperative