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Recipe Detail Page
Sangria Bites
Spring 2009
Fresh and so true to the taste of the original drink that inspired this jellied version, these edible cocktails are not as potent as some of the other drinks in this article. That quality makes Sangria Bites 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 inthis or any other sangria recipe.
Makes 64 squares, about 16 servings, approximately 4 per person
11⁄2 cups (375 mL) simple syrup (below)
3 pkgs (7 g each) unflavoured gelatin crystals, about 3 tbsp (45 mL)
2 cups (500 mL) Spanish red wine
1⁄2 cup (125 mL) orange-flavoured brandy or liqueur
1 orange (approx.) or 2 orange-peel strips
1. 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, gentlysplashing around the sides of the pan until all of the gelatin has dissolved. Do not boil.
2. Stir the wine and brandy into the gelatin mixture. Stir slowly for 1 minute. Pour into an 8-inch (20-cm) glass baking dish. Refrigerate for 2 hours or until very firmly set.
3. Wash and dry the orange. 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. Slice into very thin strands, each about 1⁄2 inch (1 cm) long.
4. Cut the set jelly into 3⁄4-inch (2-cm) cubes. Remove from the pan using a rubber spatula or an off-set palateknife. Garnish each cube with a few orange-peel slices before serving.
Makes 64 squares, about 16 servings, approximately 4 per person
Simple Syrup
3 cups (750 mL) each granulated sugar and water
1. 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.
