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Fresh Tangerine Jelly Mold Recipe
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Lemon juice||1⁄4 Cup (4 tbs) (50 Milliliter)|
|Coarsely grated tangerine rind||1 Teaspoon (5 Milliliter)|
|Tangerine juice||2 Cup (32 tbs), strained (500 Milliliter)|
|Granulated sugar||1⁄2 Cup (8 tbs) (125 Milliliter)|
Serving size: Complete recipe
Calories 788 Calories from Fat 15
% Daily Value*
Total Fat 2 g2.7%
Saturated Fat 0.22 g1.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 39.9 mg1.7%
Total Carbohydrates 187 g62.2%
Dietary Fiber 6.1 g24.2%
Sugars 174.5 g
Protein 17 g35%
Vitamin A 57.3% Vitamin C 412.3%
Calcium 19.5% Iron 8.6%
*Based on a 2000 Calorie diet
Place in shallow saucepan of simmering water and heat gently until gelatin is dissolved.
In medium bowl, combine rind, tangerine juice and sugar; stir until sugar is dissolved.
Taste and add more sugar, if desired.
Stir in gelatin mixture and refrigerate until the consistency of raw egg whites, about 45 minutes. (For a faster method, transfer mixture to shallow pan and place in freezer until partially set, stirring frequently. Do not allow mixture to freeze.)
Peel 2 tangerines.
With very sharp knife, cut off thin outer membrane and cut down to core on either side of each membrane to release sections.
Arrange tangerine sections in lightly oiled 4 cup (1 L) jelly mould.
Place empty membranes in sieve and press out any juice over gelatin mixture; discard membranes and any seeds.
Pour gelatin mixture into mould and refrigerate until set, about 4 hours or overnight.