Sangria Jello Shot 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.

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.