There’s an old lady who helps out at the tuckshop at my daughter’s school on the day when I have tuckshop duty. She’s so sweet and we are very lucky to have her. It’s not like the tuckshop is overrun by volunteers.
She’s also a wealth of knowledge. Amongst other things she told me about this blood orange jelly she makes and was nice enough to share the recipe. It’s delicious – but a bit sweet for my taste. Feel free to reduce or replace the sugar to a level that you are comfortable with. I’m gonna try it with half next time.
You could make this with regular oranges but the colour will obviously be a bit different. I also find the flavour of blood oranges more complex than regular navel oranges.
Do you know how hard it is to take a decent photo? The shiny surface seemed to confuse my camera. So until I can take a better photo in better lighting, we need to make do with this one.
1/2 cup sugar
1 Tablespoon gelatine
3/4 cup boiling water
1 3/4 cups* blood orange juice – strained
Place the sugar, gelatine and boiling water into a saucepan and stir over low heat until it’s all dissolved. Take off the heat and whisk in strained juice. Pour into bowl or moulds and refrigerate for several hours or until set.
*It took me about 7 large oranges to get that amount.