Sangria Gelatin Dessert Recipes

Steps:

• Remove a wide, 2-inch-long strip of zest from 1 orange with a paring knife. Finely grate the zest of the other orange and set aside. Peel and segment both oranges, cover and refrigerate.
• Combine the wine, 5 tablespoons sugar, the honey, cinnamon stick and orange zest strip in a small saucepan. Simmer over medium-low heat until reduced to 1 1/2 cups, about 40 minutes. Discard the cinnamon and zest and cool the wine reduction completely. Set aside 1/2 cup for serving.
• Combine the milk with the remaining 2 tablespoons sugar in a medium saucepan. Sprinkle in the gelatin and let stand, undisturbed,
• until the gelatin softens, about 4 minutes. Cook over medium heat, stirring occasionally, until the gelatin and sugar are just dissolved (do not boil); let cool. Whisk in 1 cup of the wine reduction, the grated orange zest and yogurt until smooth. Pour into six 6-ounce ramekins or jars, cover and refrigerate until set, at least 3 hours or overnight.
• Just before serving, core and finely dice the apple, then toss with the reserved orange segments. Dip the bottom of each ramekin in warm water to loosen. Invert each panna cotta onto a plate, drizzle with the reserved wine reduction and top with the fruit.

Steps:

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

Steps:

• Lightly oil 6-cup ring mold. Place raspberry Jell-O in large bowl. Bring wine to simmer in small saucepan. Add wine to Jell-O and stir until Jell-O is dissolved, about 2 minutes. Stir in orange juice and lemon juice. Place bowl in larger bowl filled with ice and water. Cool until Jell-O begins to set slightly, stirring occasionally, about 20 minutes.
• Meanwhile, grate 1 tablespoon 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 Jell-O; stir to blend well. Pour mixture into mold. Chill at least 6 hours or overnight.
• Run knife around mold sides to loosen Jell-O. Place mold in bowl filled with enough hot water to come halfway up sides of mold for 30 seconds. Place platter atop mold; invert Jell-O onto platter. Garnish with additional fruit.