For a while I had the idea of trying to make orange jelly swirling in my mind.
After the success of the lemon jelly, which we really liked, I planned to try with orange as soon as possible.
Then, since my processing times are always a bit stretched 😄, Encarna came to my aid (hello Encarna! 🙆♀️), who sent me a photo of her orange jelly made following my lemon jelly recipe. The photo, which I invite you to look at because it is really beautiful, is included in this page, dedicated to my recipes made by you.
And so, with the judgment of Encarna with whom I consulted, I ventured.
The first experiment, I confess, was not great: I obtained an orange jelly with a bitter aftertaste that I couldn’t explain. Maybe I misweighed the sugar? Maybe it was due to the quality of the oranges? And yet they were certainly organic oranges of Sicilian origin, but that’s how it was.
Of course, I tried again, this time with a modification that turned out to be successful: I added the juice. 😉
This orange jelly is a great dessert after a meal, but it is also ideal for a fresh and light break at any time of the day.
Kids love it, or in fact, kids might like orange jelly more than lemon jelly (not everyone is like my son, who loves lemons! 😃).
Sure, it contains sugar. But it is a completely fat-free dessert, which is why I consider it a light recipe, even though not everyone might entirely agree with me because of the sugar content (which, however, can be reduced if the oranges used are sweet).
Well, if you have three or four oranges at home… shall we start with the recipe?
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- Difficulty: Easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Winter, Spring
Ingredients
- 4 oranges (3 if large, untreated)
- 1 cup orange juice
- 1 cup water
- 3/4 cup sugar
- 1/3 cup cornstarch
Tools
- Juicer
- Grater
- Strainer
- Saucepan
- Molds
Steps
Grate the orange peel.
Using the same oranges, prepare a juice and strain it with a strainer.
Mix 1 cup of juice with 1 cup of water.
👉 I used a half-and-half mixture, but you can, of course, decide the amount of juice to your liking.
Add the orange zest to the water/juice mixture.
Let it rest for an hour (or more) to allow the zest to flavor the juice.
Strain, put the liquid in a saucepan and add (cold) the sifted cornstarch. Stir well to dissolve it.
Add the sugar and bring to a boil, stirring with a spoon.
👉 If the oranges used are sweet, you can reduce the sugar.
When it starts to thicken, lower the heat, but you will realize that you need to turn it off immediately after because it thickens in an instant.
Moisten some single-serving molds, or small bowls, and fill them.
Store in the refrigerator for at least a couple of hours, but even longer: this type of dessert – whether orange or lemon jelly – should be enjoyed very cold.
When ready to serve, unmold onto a plate and decorate with orange zest.
Using small bowls instead of molds can be served directly in the bowls without unmolding.
It keeps for a couple of days, always in the refrigerator.
But I’m sure you’ll finish it sooner! 😊
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