SANGRIA GELATIN RING
This gelatin is enjoyed by everyone because you just can't go wrong with fresh berries. -Nicole Nemeth, Komoka, Ontario
Provided by Taste of Home
Time 15m
Yield 10 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 117 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 52mg sodium, Carbohydrate 22g carbohydrate (19g sugars, Fiber 2g fiber), Protein 2g protein.
SANGRIA GELATIN DESSERT
Our Test Kitchen came up with this festive finale. White wine gives it a refreshing twist and the vibrant color dresses up holiday dinners.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 95 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 83mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 2g fiber), Protein 2g protein.
SANGRIA PANNA COTTA
Provided by Food Network Kitchen
Categories dessert
Time 3h55m
Yield 6 servings
Number Of Ingredients 9
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
I have not tried this recipe because I do not care for wine but it looks so nice and refreshing for those of you who do enjoy wine. This looks like such a nice summer recipe that I just had to post it for you all. Chill time is not included in the prep. time. You will have to be sure to definitely makes this one ahead of time.
Provided by Gingerbear
Categories Gelatin
Time 35m
Yield 8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 192.5, Fat 0.2, Sodium 102, Carbohydrate 37.6, Fiber 2.3, Sugar 31.8, Protein 2.9
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