Recipe - American Flag Terrine

american flag terrine - fourth of july tradition courtesy of lauren dunfee

2 envelopes unflavored gelatin
1 cup white grape juice
1 cup champagne (Or sparkling white grape juice)
1/2 cup sugar
6 cups berries (Blueberries, strawberries, raspberries, blackberries, golden raspberries, or grapes)

In a small bowl, pour gelatin over 1/4 cup grape juice and let sit 2-3 mins

Heat 1/4 cup of white grape juice and sugar over medium-high heat in a small saucepan until dissolved.

Remove from heat and stir in gelatin mixture until dissolved. Add the rest of the grape juice and all of the champagne.

In the bottom of a loaf pan, arrange the blueberries, raspberries and golden raspberries (Or grapes) in the shape of a flag (With the blueberries on the top right as you will be turning it out to serve). Dump the rest of the berries on top.

Gently pour the gelatin mixture over the berries. Do not overfill.

Refrigerate for at least 3 hours.

To serve, dip the bottom of pan in hot water for 5 seconds and turn it out onto a serving platter.