Sangria Gelatin Dessert Recipes

SANGRIA GELATIN RING

Steps:

• In a large heatproof bowl, add boiling wine to gelatin; stir 2 minutes to completely dissolve. Stir in chilled club soda. Refrigerate until thickened but not firm, about 45 minutes. Stir in berries and grapes. Pour into a 6-cup ring mold coated with cooking spray. Refrigerate until set, about 4 hours. Unmold onto a serving platter.

SANGRIA GELATIN DESSERT

Steps:

• In a large bowl, dissolve gelatins in boiling water. Let stand for 10 minutes. Stir in cold water and the wine; refrigerate for 45 minutes or until partially set., Fold in the oranges, raspberries and grapes. Transfer to six large wine glasses, 1 cup in each. Refrigerate for 4 hours or until set.

SANGRIA PANNA COTTA

Steps:

• Remove a wide, 2-inch-long strip of zest from 1 orange with a paring knife. Finely grate the zest of the other orange and set aside. Peel and segment both oranges, cover and refrigerate.
• Combine the wine, 5 tablespoons sugar, the honey, cinnamon stick and orange zest strip in a small saucepan. Simmer over medium-low heat until reduced to 1 1/2 cups, about 40 minutes. Discard the cinnamon and zest and cool the wine reduction completely. Set aside 1/2 cup for serving.
• Combine the milk with the remaining 2 tablespoons sugar in a medium saucepan. Sprinkle in the gelatin and let stand, undisturbed,
• until the gelatin softens, about 4 minutes. Cook over medium heat, stirring occasionally, until the gelatin and sugar are just dissolved (do not boil); let cool. Whisk in 1 cup of the wine reduction, the grated orange zest and yogurt until smooth. Pour into six 6-ounce ramekins or jars, cover and refrigerate until set, at least 3 hours or overnight.
• Just before serving, core and finely dice the apple, then toss with the reserved orange segments. Dip the bottom of each ramekin in warm water to loosen. Invert each panna cotta onto a plate, drizzle with the reserved wine reduction and top with the fruit.

SANGRIA JELLO SALAD

Steps:

• Lightly oil 6 cup ring mold.
• Place raspberry Jello in a large bowl.
• Bring wine to simmer in small saucepan.
• Add wine to Jello and stir until Jello is dissolved, about 2 minutes.
• Stir in orange juice and lemon juice.
• Place bowl in a larger bowl filled with ice and water.
• Cool until Jello begins to set slightly, stirring occasionally, about 20 minutes.
• Meanwhile, grate 1 tbsp orange peel from oranges.
• Cut remaining peel and white pith from oranges; discard. Cut between membranes; release segments.
• Add orange segments and peel, 1 cup grapes and 1 cup strawberries to Jello; stir to blend well.
• Pour mixture into molds.
• Chill at least 6 hours or overnight.
• Run knife around mold sides to loosen Jello.
• Place mold in bowl filled with enough hot water to come halfway up sides of mold for 30 seconds.
• Place platter atop mold; invert Jello onto platter.
• Garnish with additional fruit.