Blood Orange Jellies

Here is a recipe using the first of this seasons’ blood oranges from Sicily, they were quite hard to track down and I eventually found them at Michanicou Brothers in Holland Park.  Doing a quick online check this morning I see both Waitrose and Ocado now have stock, though both rather oddly seem to be calling them ‘blush oranges’.  If you are lucky enough to have a local greengrocer I’m sure they will stock them or be able to get them, otherwise navel oranges will work just as well.

Blood Orange Jelly

Ingredients

500 mls  freshly squeezed blood orange juice – I was able to get this much from 6 tennis ball sized fruit
50 gms  caster sugar
5 sheets of leaf gelatine ( I used Costa)

Four individual pudding moulds lightly oiled

IMG_3910

IMG_3776

Method

Soak the gelatine leaves in cold water for five minutes.

Place the orange juice and sugar in a pan and warm through very gently.

Remove the gelatine leaves from the water squeezing out any excess liquid and add to the juice mixture.  Stir until both the sugar and the gelatine are fully dissolved.  Remove from the heat.

Strain the mixture through a sieve to remove any pulp and pips and pour into the pudding moulds. Refrigerate until set, this should take no more than four hours.

To serve, dip the moulds in hot water for between 5 and 10 seconds, you’ll see when the jelly loosens.

Invert on to a plate.  I garnished it with some very fine shreds of peel cooked until soft in a sugar syrup.

Blood Orange Jelly

They are best served on the day of making whilst they are pleasingly wobbly on the plate, alternatively if you haven’t got any moulds to hand they would lovely served in a cocktail glass.

    Pin It

11 Responses to “Blood Orange Jellies”

  1. Joanne January 25, 2014 @ 8:00 am (#)

    They look delicious, a lovely idea.

    • Southbourne Gardens replied: — January 25th, 2014 @ 8:17 pm

      Thank you Joanne. I added Grand Marnier to the first batch, but thought everyone would be doing ‘dry January’.

  2. Sue@GLAllotments January 25, 2014 @ 5:48 pm (#)

    That looks really refreshing.

    • Southbourne Gardens replied: — January 25th, 2014 @ 8:20 pm

      Thank you Sue. It is, I think it would also be really nice for a Summer dessert.

  3. thegardendeli January 27, 2014 @ 12:00 am (#)

    ‘Blush’ oranges… could that possibly be a marketing ploy to make them sound more attractive?

    • Southbourne Gardens replied: — January 27th, 2014 @ 12:26 pm

      I think you’re right, wish they’d leave our food alone.

  4. David Ford January 27, 2014 @ 12:02 pm (#)

    Victoria my memories as a child are of blood oranges being very sweet, is that still the case I haven`t tried one for years, I will being visiting Waitrose soon, David

    • Southbourne Gardens replied: — January 27th, 2014 @ 12:25 pm

      Yes they are and packed full of juice. They’d be just nice for that alone.

  5. David Ford January 27, 2014 @ 4:28 pm (#)

    PS beautiful pictures on all your posts by the way you and Mark should have a competition

    • Southbourne Gardens replied: — January 27th, 2014 @ 6:33 pm

      Thank you David, you’re very kind but I think I’ve got a very long way to go.

  6. Deborah Moore March 31, 2014 @ 9:12 pm (#)

    Lovely inspirational recipe. I made mine at the weekend with prosecco – yummy

Leave a Comment