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1 In A Small Bowl, Sprinkle Gelatin Over 1/4 Cup Grape Juice; Let Soften 2 To 3 Minutes. 2 Heat Sugar With Another 1/4 Cup Grape Juice In A Small Saucepan Over Medium-High Heat Until Dissolved. Remove From Heat; Stir In Softened Gelatin Until Dissolved, Then Stir In Remaining 1 1/2 Cups Grape Juice. 3 Place Berries In A 4-By-8-Inch (6 Cup Capacity) Loaf Pan; Pour Gelatin Mixture Over, Pressing Berries Gently To Submerge Completely (Remove A Few Berries If Necessary.) Refrigerate Until Firm, At Least 3 Hours. 4 To Unmold, Dip Bottom Of Pan In Hot Water About 5 Seconds. Invert Onto A Serving Platter, And Shake Firmly To Relase. Slice To Serve. Serve With Whipped Cream.
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