Cava Sangria Jello Shots Food

SANGRIA JELLO SHOTS

Steps:

• Add gelatin to a spouted mixing bowl or 4-cup liquid measuring cup. Pour 1/4 cup of red wine over the gelatin and allow to sit for 5 minutes until the gelatin is absorbed into the wine.
• Heat 1 cup wine over medium heat until it just begins to simmer. Whisk the hot wine into the gelatin mixture until the gelatin is dissolved.
• Whisk in the remaining 3/4 cup of wine and both juices until combined. Set aside.
• Lay out your plastic cups on a baking tray without the lids (for easy transportation). Distribute the diced apples evenly among the cups. Add 3 pieces of orange and 1/2 or a raspberry to each cup.
• Pour the wine mixture into each cup filling just under the lip so there's room to put the lid on later.
• Refrigerate the shots for 2-3 hours or until set.
• Remove shots from the fridge. Place a raspberry half on top of each shot, cut side down. Serve immediately or cover each cup with a lid and refrigerate until ready to serve.

CAVA SANGRIA RECIPE

Steps:

• In a large bowl combine the sliced apple, orange and diced pineapple. Cover with two tablespoons of sugar and let sit for at least 10 minutes.
• Add the brandy, orange liqueur, pineapple juice, mint and spices. Using the back of a wooden spoon, muddle the mint and fruit just a bit.
• Chill this mixture (if possible) for at least an hour.
• Before serving, add the chilled cava and frozen grapes, and lightly stir to combine. Adjust for sweetness by adding sugar (superfine is best) or simple syrup. To serve, either ladle it into glasses filled with ice cubes, or into a serving pitcher filled halfway with ice.

FRUITY SANGRIA JELLO SHOTS

Steps:

• Use a small knife and cut around the edge of the oranges to loosen the fruit from the rind. Use a spoon and scoop the fruit out of the halves, reserving the juices. Place the orange halves, cut side up, in a 12-cup muffin tin. This will keep the oranges even when you fill with jello.
• In a medium bowl, toss to combine raspberries, strawberries, peaches, pineapple and sugar. Place the black cherry jello in a medium bowl and pour over the boiling water. Whisk to dissolve the jello, about 2 minutes. Stir in 1/2 cup reserved orange juice, 1/4 cup cold water, red wine and triple sec.
• Spoon about 2 tablespoons of the marinated fruit into each of the orange halves, then pour in the jello mixture to the top of the orange. Transfer to the refrigerator until jello is set, about 6-8 hours and up to overnight.
• To serve, slice the oranges in half through the stem.

CAVA SANGRIA

Steps:

• Combine all ingredients, except the cava, in a large pitcher and cover; chill at least one hour, up to 3 hours.
• Pour wine (cava) over fruit mixture and stir.

SANGRIA JELLO SALAD

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.