08 May 2012

Orange jellies

We're going on a time warp here - back to a time when I used to dream about these in the weeks of lead-up to my birthday party. My mum was fairly anti white-bread, definitely anti-sugar and not much of a baker, but she used to make these sunshine smiles with plain old oranges and a packet of tartrazine-fueled jello. As far as a kid's concerned, that's probably better than my all-natural, no colour, no preservative, low sugar version below. But, this is almost as easy, and healthy enough to pop in a school lunchbox for kids who otherwise refuse to eat fruit. And it's really all about that orange-peel grin in the aftermath anyway...

  • 6 oranges
  • 10g packet gelatin
  • 2 tbsp raw sugar
  • water (about 200ml, depending on oranges)
  1. halve the oranges and squeeze gently, so the skin retains its shape. Strain the pips out of the juice (I like to leave the pulp - more fiber) and scrape the remaining flesh from the peel so only the white pith remains. 
  2. add juice and sugar to a measuring jug, then top up water to 500ml. Adjust sweetness to taste, then heat over the stove in a saucepan until almost boiling and stir in gelatin until it dissolves.
  3. Let jelly mix cool a little, then pour into orange peel halves (try sitting them in a muffin pan for stability) and refrigerate until set (about 4-6 hours) 

I used some small, sweet, and juicy Syrian blood oranges, but many other citrus would work - lemons or limes with extra sugar and a dash of vodka could make a nice adult treat! I filled some silacone cupcake moulds with the left-over juice. For presentation, cut the oranges into quarters. You could easily use gelatin sheets instead of powder - adjust your liquid ratio according to information on the packet.

1 comment:

  1. These are the recipes that make me excited to be mom. What a great treat.


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