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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