It’s quick to prepare and after you’ve tried it I’m sure you’ll prefer it to packet jellies. It can be easily modified to suit diabetics by using a sweetener instead of sugar, and is gluten and dairy free. If the oranges are very sweet you may not even need to use sugar. (I’m not a fan of artificial sweeteners but I’m suggesting it here for those of you who use them for yourself or loved ones.) Vegetarians and vegans can substitute an equal amount of agar agar powder for the gelatine.

INGREDIENTS:

4 Medium Oranges 1 Cup of Boiling Water 4 tablespoons gelatin

INSTRUCTIONS:

Slice the oranges lengthwise. Using a spoon, scoop out the pulp all the way to the pith without breaking the rind. Place all the orange peels on a muffin pan to keep them upright. Note: If you don’t have a muffin pan, use 2 cups instead. Boil one cup of water. Place the gelatin mix in a bowl and add the boiling water. Stir well until the gelatin dissolves completely and add orange juice. Test for sweetness and add sugar or sweetener to taste.

*At this stage you may like to add a dash of Cointreau or Grand Marnier for a tasty adult dessert. Up to a tablespoon works fine. Fill the orange halves all the way to the top with the orange gelatin.

After filling the orange halves with the gelatin, place the muffin pan in the refrigerator. Refrigerate for at least four hours or until firm. Remove the orange halves from the refrigerator. Using a sharp knife, slice the orange halves into wedges.

I actually served this jelly with coconut milk yoghurt, for people who can’t eat dairy. Coconut cream would be another good choice. It makes an excellent flavour combination. Enjoy!