Best Orange Spice Gelatin Recipes

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ORANGE SPICE GELATIN



Orange Spice Gelatin image

There's nothing complicated about this naturally simple orange gelatin, made by flavoring freshly squeezed orange juice with warm spices; a fluted mold gives it shape.

Provided by Martha Stewart

Categories     Dessert & Treats Recipes

Number Of Ingredients 8

1 1/4 cups cold water
1 cup sugar
1 cinnamon stick
3 strips orange zest (4 inches each)
1 1/2 teaspoons anise seeds, (optional)
2 1/2 cups strained fresh orange juice (from 8 to 10 oranges), or unsweetened store-bought juice
1 tablespoon fresh lemon juice
Scant 4 1/2 teaspoons unflavored gelatin (two 1/4-ounce envelopes)

Steps:

  • Bring water, sugar, cinnamon, zest, and anise seeds if desired, to a boil in a small saucepan, stirring until sugar dissolves. Remove from heat, and refrigerate for 2 hours. Strain through a fine sieve. Whisk 1 1/4 cups syrup with orange and lemon juices.
  • Sprinkle gelatin over 3/4 cup cooled juice mixture in a small saucepan, and let stand until softened, about 5 minutes. Bring to a simmer over medium-high heat, stirring until gelatin dissolves. Strain into remaining juice mixture. Pour into a damp 4-cup mold. Refrigerate until set, at least 4 hours or up to overnight. To serve, dip mold in hot water until gelatin loosens, and invert quickly.

MOM'S ORANGE-SPICE GELATIN



Mom's Orange-Spice Gelatin image

I remember my mom making this tangy mold frequently when I was growing up. It was always one of our favorites. -Karen Grimes, Stephens City, Virginia

Provided by Taste of Home

Categories     Desserts     Lunch

Time 25m

Yield 10 servings.

Number Of Ingredients 9

1 can (15 ounces) sliced peaches in extra-light syrup
2 tablespoons cider vinegar
3 cinnamon sticks (3 inches)
12 whole cloves
3 cups boiling water
4 packages (.3 ounce each) sugar-free orange gelatin
2 cups cold water
Sugar substitute equivalent to 1/3 cup sugar
1/4 cup finely chopped pecans

Steps:

  • Drain peaches, reserving syrup; set peaches aside. In a small saucepan, combine the vinegar, cinnamon sticks, cloves and reserved syrup. Bring to a boil; cook until reduced to about 1/2 cup. Strain, discarding cinnamon and cloves. , Add boiling water to syrup mixture; stir in gelatin until dissolved. Stir in the cold water and sugar substitute. Refrigerate until slightly thickened, about 35 minutes. , Coarsely chop the peaches. Stir peaches and pecans into gelatin mixture. Transfer to a 6-cup ring mold coated with cooking spray (mold will be full). Refrigerate for 3-4 hours or until firm. Unmold onto a serving plate.

Nutrition Facts : Calories 62 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 91mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 1g fiber), Protein 2g protein.

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