Rating: 3.69 stars
249 Ratings
  • 5 star values: 58
  • 4 star values: 105
  • 3 star values: 52
  • 2 star values: 20
  • 1 star values: 14

These sangria-inspired gelees, infused with sweet wines and subtly undercut with citrus flavors, are for sophisticated palates.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine 5 tablespoons cold water and gelatin in a bowl. Let stand 5 minutes.

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  • Combine sugar, 1/2 cup water, and wines in a saucepan over medium heat. Simmer until sugar has dissolved. Add gelatin mixture, and whisk until melted. Cook 1 minute. Remove from heat, and pour through a fine sieve into a 9-by-13-inch glass baking dish. Let cool completely.

  • Cut peel and pith from citrus. Cut each segment from membranes, then cut horizontally into 1/8- to 1/4-inch-thick slices (you will need 1 cup). Arrange in a single layer over gelatin mixture. Refrigerate, uncovered, overnight.

  • To unmold, run a knife around edge of dish. Using an offset spatula, gently coax gelatin from sides. Invert and turn out onto a cutting board. Trim edges, and cut into 1 1/4-inch squares. Serve immediately, or refrigerate, uncovered, up to 1 day.

Reviews (1)

249 Ratings
  • 5 star values: 58
  • 4 star values: 105
  • 3 star values: 52
  • 2 star values: 20
  • 1 star values: 14
Rating: Unrated
05/31/2017
Looks yummy! Is there a vegan version? Maybe with agar?