Best Orange Spice Gelatin Recipes

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

Number Of Ingredients 8

Ingredients

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

Ingredients

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.