Sometimes I take photos and forget to upload them to my blog. Today I was looking through my Christmas photos from 2010 and found these bright orange beauties. How did I forget to post these!! My photography has improved a lot since I took these, but I decided that they are still pretty enough to post.
I first discovered this recipe while watching Christmas specials on Food Network Canada. The original recipe is called Clementine Jelly and aired in a special show called Jamie’s Best Ever Christmas. I hope they show reruns of the episode this year, because it’s such a fun holiday special, and Jamie is so enjoyable to watch.
This recipe combines the fresh tangy taste of Mandarin oranges with a tiny amount of ginger juice. The ginger just brightens up the taste of the oranges, so don’t be afraid to add it in. This mandarin orange jelly is so easy to make, and can be prepped in advance. Just pop them out of the fridge, top with whatever you like, and serve. The original recipe calls for natural yoghurt combined with vanilla syrup, and then is topped with grated chocolate. I went for a lower-calorie version and just added blueberries on top. You could add whipped cream and grated chocolate, that would probably be very tasty.
You can check out the original recipe here.
Mandarin Orange Jelly Recipe
- 5 leaves of gelatin platinum grade
- 600 ml Mandarin orange juice from about 20 Mandarin oranges
- Caster sugar to taste
- 1 small piece of fresh ginger peeled and grated
- blueberries optional
- whipped cream optional
- chocolate shavings optional
Set a small saucepan over low heat.
Place the gelatin leaves in a bowl and cover with 500ml cold water, soak for a few minutes until softened.
Pour the Mandarin orange juice into the pan to warm up, this will only take a few minutes.
Then add the softened gelatine and let it dissolve, stirring occasionally.
Add a very small amount of sugar to sweeten the juice, you don't want to loose the tangy flavour.
Squeeze the ginger in your hand over the pot, so a few drops of ginger juice are added.
Arrange 6 small serving glasses on a tray and strain the orange mixture into each glass.
Put the tray with the glasses in the fridge for at least 2 hours, or until the gelatin has set. The jelly should be wobbly.
To serve, top with blueberries and whipped cream. Chocolate shavings are also a nice addition.
Recipe NotesAdapted from Jamie Oliver's Clementine Jelly recipe, found here: http://www.channel4.com/4food/recipes/chefs/jamie-oliver/clementine-jelly-recipe
Are you a fan of fruit jellies? Let me know in the comments!