Home-made Orange Jelly in Orange Skin
- 6 tangerines, navel oranges, or
- blood oranges
- 2½ teaspoons powdered gelatin
- Cut the oranges in half horizontally and juice them using a reamer—be careful not to split the skin.
- Gently scrape out the orange skins, removing any pith and strings and leaving behind as smooth a shell as possible. Place each orange shell in the well of a muffin tin.
- Sprinkle the gelatin over ¼ cup (60 ml) cold water in a small saucepan and let it soften for 5 minutes. Strain the orange juice and measure it—you should have at least 1 cup (240 ml).
- Pour the juice into the pan with the gelatin and warm the mixture over low heat, stirring until the gelatin is completely dissolved.
- Divide the mixture evenly among the empty orange skins.
- Chill for hours, or until completely set. T
- rim away any excess orange peel above the surface of the orange jelly and cut each orange half into wedges.
- Chill until serving.