1 1/2 envelopes of unflavored gelatin
1/4 cup cold water
3/4 cup orange juice
1 tablespoon Karo
4 tablespoons Grand Marnier, Curaçao or Cointreau
2 cups Concord grape juice concentrate, thawed
2 cups heavy cream (480g)
1 1/2 envelopes of unflavored gelatin
1/4 cup cold water
3/4 cup orange juice
1 tablespoon Karo
4 tablespoons Grand Marnier, Curaçao or Cointreau
2 cups Concord grape juice concentrate, thawed
2 cups heavy cream (480g)
Sprinkle the gelatin over cold water and let it sit for a few minutes
Bring the orange juice, Karo, and liqueur to a boil, then remove from heat
Add the softened gelatin
Remove from heat and whisk until the gelatin is dissolved
Mix with the Concord grape concentrate and refrigerate until slightly thickened, stirring occasionally
Whisk heavy cream until stiff peaks form and mix carefully with the grape mixture
Pour into a lightly greased mold
Cover and refrigerate for 4 hours or overnight
To serve, unmold
