Mexican Sangria Jelly

Jun 03, 2023June 3, 20230 5

Refreshing Mexican Sangria Jelly recipe

by The Chefin Dessert

Prep

10 min

Cook

15 min

Ready In

25 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

236

Sugar

58g

Fat

Mexican Sangria Jelly is a twist on the classic Spanish Sangria. This dessert features the same fruity and refreshing flavors of Sangria, but in a sweet jelly form. It is perfect for hot summer days when you want something light and refreshing to cool you down. This dessert can be enjoyed on its own or as a topping for ice cream, cake, or other desserts. Make a batch of Mexican Sangria Jelly and enjoy it with friends and family at your next summertime gathering.

Instructions

1.	In a large pot, combine Burgundy wine, orange juice, and lemon juice.
2.	Bring to a rolling boil over high heat, stirring constantly.
3.	Add pectin, stirring well until dissolved.
4.	Return mixture to a full rolling boil, stirring constantly.
5.	Add sugar, stirring well until dissolved.
6.	Return mixture to a full rolling boil, stirring constantly.
7.	Remove from heat and stir in Cointreau liqueur or triple sec.
8.	Skim off any foam.
9.	Pour into sterilized jars and let cool.
10.	Refrigerate for at least 24 hours before serving. Serve chilled.

PROS

Mexican Sangria Jelly is a refreshing and unique dessert that is perfect for summer.

It is easy to make and can be served at any occasion.

The recipe can be easily doubled or tripled to serve more people.

CONS

This dessert contains a lot of sugar, so it should be enjoyed in moderation as part of a balanced diet.

Since this dessert contains alcohol, it is not suitable for children or people who do not consume alcohol.

HEALTH & BENEFITS

While this dessert is not particularly healthy, it does contain some antioxidants from the wine and fruit juice.
It is a good option for people looking to indulge in a sweet treat without going overboard on calories or fat.

	3 1/2 cups Burgundy wine
	1/2 cup orange juice
	6 tablespoons lemon juice
	2 packages liquid pectin
	6 1/2 cups sugar
	1/4 cup Cointreau liqueur or 1/4 cup triple sec