Orange Jelly
Ingredients
Directions
Prepare
Peel and divide the oranges into eight pieces, removing the pith and seeds.
Layer and set
Pour 1 inch of Orange Jelly into a mold and let it cool.
Arrange a layer of oranges with the rounded side facing out on the jelly.
Pour in more jelly and let it cool.
Repeat layering with jelly and oranges until the mold is full.
Place in ice or a cold area until set.
Serve
Turn out of the mold and serve.
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
- Provide the fruit pieces and bright citrus flavor that give the jelly its character.
- Orange jelly
- Forms the set gel that holds the orange pieces suspended in each layer.
The step that matters
Layering and cooling each jelly layer before adding fruit. Gelatin-based jelly sets only when cooled, so each layer must be firm enough to support the oranges without them sinking or floating. Pouring hot or too-warm jelly over the fruit can melt the set layer beneath and blur the layers.
“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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