Blood Orange Gelatin (gelatina Di Sanguinelli)

INGREDIENTS

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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 365
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 81.3mg
Potassium: 457.8mg
Carbohydrates: 90.8g
Fiber: 2.1g
Sugar: 78.1g
Protein: 3.1g