ORANGE SPICE GELATIN
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
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
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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