Oranges with Transparent Jelly
Ingredients
Directions
Prepare the oranges
Make a hole at the stalk of each orange using a ½‑inch circular cutter.
Remove all the pulp and loose pith from the interior with a small spoon.
Soak the oranges in cold water for 1 hour, then rinse and drain on a cloth.
Fill and set
Place the oranges in a deep pan and surround them with ice.
Fill 3 oranges with bright pink jelly and the remaining 3 with plain jelly.
Once the jelly has set, wipe the oranges and cut them into quarters.
Serve
Serve on a glass stand.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Oranges
- Their peel forms the shell, and the hollowed interior holds the jelly.
- Bright pink jelly
- Sets inside the orange to give a clear, colored filling.
- Plain jelly
- Sets inside the orange to give a clear, uncolored filling.
The step that matters
Remove all the pulp and loose pith from the interior. Leftover pulp and pith can cloud the jelly and stop it setting cleanly, so the filling may look less transparent.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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