Favorite Natural Color Orange Jelly

Name: Favorite Natural Color Orange Jelly
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs Fresh orange; 1 tablespoon White wine; Some granulated sugar; Some Mint leaf; Some Gelatine Tablets

by floristaf

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Newly bought oranges look good but very sour, with little moisture and taste not good

That’s the case when I came to Japan

Fruits that are several times higher in domestic prices are always unsatisfactory, so I can only comfort myself with fresher reasons.

But even so, the fruit is still eaten every day!

There is no way you don't have to take this tasteless orange and discard it. . Jelly is a snack that office workers can make quickly

Of course the kids like it too

If you like jelly, you can try to make it very simple, natural and delicious

If the raw orange is very delicious, you don’t need to pour over it like this. Maybe it’s superfluous.”

Ingredients

2 pcs Fresh Orange
1 tablespoon White Wine
Some Granulated Sugar
Some Mint Leaf
Some Gelatine Tablets

Favorite Natural Color Orange Jelly

1. Cut 2 fresh oranges in half, carefully take out the flesh, and remove the white part and core.

Favorite Natural Color Orange Jelly recipe

2. The fresh orange pulp is made into pure juice with a juice machine without adding water, and the taste is added with sugar during the process.

3. Don't throw away the fresh orange zest. Set aside.

4. Add 1 tablespoon of white wine or rum, 1 tablespoon of water to gelatine powder (or soaked gelatin tablets).

5. Heat 4 in a 500W microwave oven for 30 seconds and mix well with orange juice.

6. Pour into the orange peel. The orange peel can be fixed in a container such as a cup, frozen in the refrigerator until it is completely solidified, and then taken out, and decorated with mint leaves as you like.

Tips:
1. I like the taste of orange fiber, so the orange puree made with a juice machine is used directly. If you don't like the tube, you can squeeze the juice out by hand to remove the fiber, or use a juice machine to make juice and filter it twice to get it. The jelly will be more Q than the jelly that retains the orange fiber

2. For oranges in different sizes, the amount of gelatin should be based on the actual juice ratio. Similarly, when adding sugar with different sweetness, it should be based on the actual situation.

3. Don't break the orange peel when taking the pulp. My method is to scrape a circle along the edge of the pulp with a knife, and finally cut out the pulp by hand. If you find it troublesome, you can put the jelly into the mold or the like.

4. Be sure to remove the white part when taking the pulp, otherwise the taste will be very astringent.

3. I don't have white wine, so I added rum. White wine is better

4. The jelly is still liquid when it first flows into the orange peel. It is best to fix the orange peel, otherwise the surface of the final jelly may not be level.