To Make Orange Baskets for Jelly
Ingredients
Directions
Prepare the baskets
Mark the handle of the orange with a small knife, making a ½ inch wide line across the stalk end.
Trace a line across the middle of the orange from one end of the handle to the other.
Cut through the rind with a penknife, being careful not to pierce the fruit.
Use a spoon to remove the quartered rind on either side of the handle.
Gently work a spoon between the orange and the basket until they are separated.
Press the fruit out through one of the spaces on either side of the handle.
Fill and serve
Fill the baskets with jelly, ensuring it is nearly cold and very clear.
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
The step that matters
Cutting through the rind without piercing the fruit. Piercing the fruit inside the rind lets juice escape and weakens the shell, so the basket may tear or leak when filled with jelly. Light, controlled cuts with a penknife keep the rind intact as a container.
“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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