These Cienna Berry Sangria Jellies are a celebration of relaxed entertaining done well. Using Brown Brothers Cienna, the dessert captures the wine’s vibrant character in a light, refreshing form that feels quietly indulgent rather than overworked. Served chilled in glasses or delicate moulds, it’s the kind of dessert that looks beautiful on the table, can be prepared ahead, and brings a sense of occasion without demanding too much in the kitchen – perfect for long lunches, warm evenings and effortless hosting.
Serves 4-6
Ingredients:
- 3½ tsp powdered gelatine
- 2 cups Brown Brothers Cienna
- Zest of ½ an orange
- ½ cup sugar
- 2 tbsp orange liqueur
- 1 tbsp brandy
- 1 cup mixed berries and pitted cherries
Method:
- Add ½ cup water to a small bowl. Sprinkle the gelatine over the surface, and let it sit for 5 minutes to bloom.
- In a small saucepan, combine ½ cup of the Cienna, the sugar and orange. Heat gently, stirring occasionally, until the sugar dissolves (don’t let the mixture boil). Remove from the heat.
- Add the bloomed gelatine, and whisk until dissolved. Remove from the heat.
- Stir in the remaining 1½ cups Cienna, orange liqueur and brandy.
- Divide the berries and cherries between 4–6 glasses, ramekins or moulds. Pour the jelly mixture over the fruit.
- Refrigerate for 4–6 hours, or overnight, until set.
- When ready to serve, garnish with fresh berries, cherries and mint leaves. Serve chilled.
Image and recipe credit: Olivia Moore of That Green Olive
