Carla Hall's Stone Fruit Sangria Gelatin

Carla Hall
Servings: 12
2+ hr

Red Wine Sangria Bites

  • Ingredients
  • step-by-step directions
Carla Hall's Stone Fruit Sangria Gelatin
  • 4 cups fruity Red Wine (such as Beaujolais)
  • 1/2 cup Granulated Sugar
  • 1 1/2 cups White Grape Juice (chilled)
  • 1/2 cup fresh squeezed Lemon Juice (chilled)
  • 3 envelopes Unflavored Gelatin
  • 1 Peach (pitted and cut into small pieces)
  • 1 Plum (pitted and cut into small pieces)
  • 1 Apricot (pitted and cut into small pieces)
  • 1 cup pitted Cherries (halved)
  • 1 1/2-2 cups Whipped Cream
  • fresh Mint to garnish
  • Place fruit and wine in a large bowl and allow to chill in the fridge overnight. Strain fruit from wine and set aside. Place 1 cup of red wine in a large heat proof bowl and sprinkle gelatin over surface and allow to bloom for 3 to 4 minutes.
  • Meanwhile, bring remaining wine to a boil in a sauce pot. Reduce to a simmer, and then reduce to 2 cups, about 10 minutes. Stir in the sugar until dissolved. Pour boiling wine over the bloomed gelatin and stir to combine. Pour in the chilled grape and lemon juices and stir. Place the mixture into the refrigerator and allow to chill for 1 hour or until it reaches a pudding or curd like consistency. Remove from fridge and whisk. Ladle some of the mixture into 6 stemless glasses. Push some of the prepared fruit into the layer. Top with another layer of the sangria mixture and push more fruit into this layer.
  • Place the glasses into the fridge and allow to chill for 1 to 2 hours or until fully set. Remove from fridge. Garnish with whipped cream and a spring of mint.
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