| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Italian1 | 10 | servings | |
INGREDIENTS
| 6 1/2 | c | Fresh orange juice; from |
| Blood oranges | ||
| 3 | Envelopes unflavored gelatin; 7g each | |
| 2 1/2 | c | Sugar |
INSTRUCTIONS
Strain the juice through a double layer of rinsed cheesecloth or a paper coffee filter. Soften the gelatin in 3 cups of the juice. Bring the remaining 3-1/2 cups of juice to a boil in a saucepan. Add the sugar and stir to dissolve. Remove from the heat as soon as it dissolves and stir inthe juice with the gelatin. Pour into a pretty glass bowl and allow to cool. Cover with plastic wrap and refrigerate overnight. Before serving, score deeply in a pattern of squares or diamonds. That way the gelatin stays pretty after you serve the first portions. Blood oranges become abundant in March and April. The juice makes this gelatin a beautiful red color, like strawerries. The recipe is written for quantity because it is such a great party dessert and it always creates a sensation. The gelatin can be made with other kinds of citrus juice. -- from Anna Tasca Lanza, The Flavors of Sicily (1996: ISBN 0-517-70079-4; Clarkson Potter, Pub.). Per serving: 363 Calories (kcal); trace Total Fat; (0% calories from fat); 3g Protein; 90g Carbohydrate; 0mg Cholesterol; 67mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 5 Other Carbohydrates Recipe by: Anna Tasca Lanza (1996) Converted by MM_Buster v2.0n.
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