These might look like slices of a fresh orange – but look more closely. Thats a sweet orange jelly formed inside a real orange! All you need is two ingredients.
From Bakeless Sweets by Faith Durand. Photography by Stacy Newgent.
- 6 tangerines, navel oranges, or
- blood oranges
- 2½ teaspoons powdered gelatin
- Cut the oranges in half horizontally and juice them using a reamer—be careful not to split the skin. Gently scrape out the orange skins, removing any pith and strings and leaving behind as smooth a shell as possible. Place each orange shell in the well of a muffin tin.
- Sprinkle the gelatin over ¼ cup (60 ml) cold water in a small saucepan and let it soften for 5 minutes. Strain the orange juice and measure it—you should have at least 1 cup (240 ml). Pour the juice into the pan with the gelatin and warm the mixture over low heat, stirring until the gelatin is completely dissolved.
- Divide the mixture evenly among the empty orange skins. Chill for hours, or until completely set. Trim away any excess orange peel above the surface of the orange jelly and cut each orange half into wedges. Chill until serving.