orange jelly slices
I have fond memories of jello desserts and my mom made many jellied salads and aspics – some I liked, some I did not. As a kid, I was always fascinated with the ‘jiggly dessert’.
- 3 to 4 navel oranges
- 1 envelope unflavored gelatin
- 1 tablespoon fresh lemon juice
Wash oranges then cut in half crosswise. Juice oranges and strain. You will need 1 3/4 cups of juice. Carefully scrape out and discard pulp from oranges to form six-half shells.
In a small saucepan combine 1/4 cup of the juice with the gelatin and set aside for 5 minutes. Heat mixture over low heat, stirring occasionally until the gelatin is clear (about 3 to 4 minutes). Whisk in remaining juice and lemon juice. Transfer juice to a measuring jug for easy pouring.
Arrange orange shells in muffin tins or ramekins (keeps shells upright) and pour mixture over evenly. Place in fridge and chill until set, about 4 hours. When set, remove from fridge and cut each half into wedges. If needed, trim away any excess orange skin before serving.
The Culinary Chase’s Note: Choose navel oranges that are small enough to fit in a juicer. The added lemon juice helps to enhance the orange flavor. Enjoy!