Sangria Bites

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.

• Ready In: 15 mins
• Serves: 16
• Yields: 64 cubes

Ingredients

• 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

1. Pour the simple syrup into a small saucepan, sprinkle gelatin overtop and stir to combine.
2. Let stand until gelatin softens, about 2 minutes.
3. 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.
4. 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.
5. Wash and dry the orange and remove 2 strips of rind using a vegetable peeler.
6. 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.
7. Cut the set jelly into 3⁄4-inch cubes.
8. 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.