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Sangria Bites

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.0352
Energy (kCal)146.7702
Carbohydrates (g)36.6415
Total fats (g)0.0045
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Pour the simple syrup into a small saucepan, sprinkle gelatin overtop and stir to combine. | 2. Let stand until gelatin softens, about 2 minutes. | 3. Place this mixture over low heat and stir, gently splashing around the sides of the pan until all of the gelatin has dissolved. Do not boil. | 4. Stir the wine and brandy into the gelatin mixture and stir slowly for 1 minute. Pour into an 8-inch glass baking dish and refrigerate for 2 hours or until very firmly set. | 5. Wash and dry the orange and remove 2 strips of rind using a vegetable peeler. | 6. Use the blade of a knife to scrape away all the white pith on the rind then slice into very thin strands, each about 1⁄2 inch long. | 7. Cut the set jelly into 3⁄4-inch cubes. | 8. Remove from the pan using a rubber spatula or an off-set palate knife. Garnish each cube with a few orange-peel slices before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    simple syrup 1 1/2 1/2 145.0077 36.2009 0.0 0.0
    gelatin 3 tablespoons unflavored - - - -
    red wine 2 cups - - - -
    brandy 1/2 cup - - - -
    orange 1 1.7625 0.4406 0.0352 0.0045

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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