Recipe by Dreamer in Ontario
This is a fresh and true to the taste edible cocktail. Sangria Bites are an ideal choice for afternoon parties or drop-ins when people may want to avoid potent drinks. Although Spanish red wine is the authentic choice for sangria, any Grenache- or Syrah-based wine will also work well in this or any other sangria recipe. From LCBO's Food & Drink magazine. The preparation time does not include the 2 hour refrigeration time to allow the gelatin to set. To make simple syrup: 3 cups each granulated sugar and water Combine sugar and water in a saucepan. Set over medium-high heat and cook, stirring until sugar is dissolved, for 6 to 10 minutes or until mixture comes just to a boil and clarifies. Cool to room temperature; transfer to a sterilized jar. Cover tightly and refrigerate for up to 3 weeks.
Top Review by smellyvegetarian
What a great idea! This has great flavor, and would be a great treat for the adults at a summer BBQ! I am reviewing without stars right now because, for some reason, mine never set into cut-able bites. I think my gelatin was old, though, so I will try again in the near future with new gelatin and report back with stars. Like I said, though, the flavor is great and I do look forward to trying again! Made for PRMR.
- 1 1⁄2 cups simple syrup
- 3 tablespoons unflavored gelatin, about 3 packages
- 2 cups spanish red wine or 2 cups argentinian red wine
- 1⁄2 cup orange-flavored brandy or 1⁄2 cup liqueur
- 1 orange (or 2 orange-peel strips)
Directions See How It's Made
- Pour the simple syrup into a small saucepan, sprinkle gelatin overtop and stir to combine.
- Let stand until gelatin softens, about 2 minutes.
- Place this mixture over low heat and stir, gently splashing around the sides of the pan until all of the gelatin has dissolved. Do not boil.
- Stir the wine and brandy into the gelatin mixture and stir slowly for 1 minute. Pour into an 8-inch glass baking dish and refrigerate for 2 hours or until very firmly set.
- Wash and dry the orange and remove 2 strips of rind using a vegetable peeler.
- Use the blade of a knife to scrape away all the white pith on the rind then slice into very thin strands, each about 1⁄2 inch long.
- Cut the set jelly into 3⁄4-inch cubes.
- Remove from the pan using a rubber spatula or an off-set palate knife. Garnish each cube with a few orange-peel slices before serving.