Orange Jelly Slices Recipe 445 Food

ORANGE JELLY CANDIES

Steps:

• Butter a 9-in. square pan with 2 teaspoons butter; set aside. In a large saucepan, combine the pectin, baking soda and water (mixture will be foamy). In another saucepan, combine sugar and corn syrup. Bring both mixtures to a boil. Cook until foam on pectin mixture thins slightly and sugar mixture comes to a full rolling boil, about 4 minutes. Gradually add pectin mixture to boiling sugar mixture, stirring constantly. Boil for 1 minute, stirring constantly. , Remove from the heat. Stir in orange oil and food coloring. Immediately pour into prepared pan. Let stand at room temperature for 3 hours or until set. , Sprinkle waxed paper with sugar; invert pan onto sugar. With a knife dipped in warm water, cut candy into 1-in. squares; roll in additional sugar. Place on a wire rack. Let stand, uncovered, at room temperature overnight. Store in an airtight container.

ORANGE JELLY SLICES RECIPE - (4.4/5)

Steps:

• Wash oranges then cut in half crosswise. Juice oranges and strain. You will need 1 3/4 cups of juice. Carefully scrape out and discard pulp from oranges to form six-half shells. In a small saucepan combine 1/4 cup of the juice with the gelatin and set aside for 5 minutes. Heat mixture over low heat, stirring occasionally until the gelatin is clear (about 3 to 4 minutes). Whisk in remaining juice and lemon juice. Transfer juice to a measuring jug for easy pouring. Arrange orange shells in muffin tins or ramekins (keeps shells upright) and pour mixture over evenly. Place in fridge and chill until set, about 4 hours. When set, remove from fridge and cut each half into wedges. If needed, trim away any excess orange skin before serving. The Culinary Chase's Note: Choose navel oranges that are small enough to fit in a juicer. The added lemon juice helps to enhance the orange flavor. Enjoy!

JELLY ORANGES

Steps:

• Make up the jelly with the boiling water and allow to cool slightly.
• Slice the oranges in half through the ends. Scoop out a tablespoon of pulp from each orange half, and mix through the jelly.
• Arrange the orange halves facing up on a tray, and carefully fill with cooled jelly and pulp.
• Refrigerate until set, and then slice each half into wedges.

FRESH ORANGE JELLY

Steps:

• Pour 60 ml of cold water in a small bowl.
• Sprinkle the agar agar over the water and leave to soak for around 10 minutes.
• Squeeze the oranges for the juice and thinly pare the rind of one of them.
• Strain the juice and mix it with the sugar, rind and 340 ml of water in a large saucepan Now place the bowl of water which contains the gelatine/ agar agar in a double boiler and stir until the gelatine completely dissolves.
• Bring the contents of the saucepan to a slow boil and stir till the sugar dissolves Reduce the heat and incorporate the gelatine solution too into the boiling water and simmer for 10 minutes or so.
• Strain the liquid jelly into a wetted mould and stir in the rum (if you choose to).
• Refrigerate to set for 1 1/2 hours.
• Dip the outer side of the mould in hot water and turn it onto a plate and shake till the jelly slips out.
• (YOu can cover the mould with the plate and then invert and shake to loosen) Decorate with segments of orange peel.

GIANT JAFFA ORANGE CAKE

Steps:

• First make the jelly. Grease a 20cm round cake tin and line with cling film (you can use the 23cm tin that you will bake the cake in, but you'll have to make this the day before so that you can remove it before making the cake). Remove the zest from 4 of the oranges and set aside for the cake. Tip the orange juice and sugar into a saucepan and gently heat to dissolve the sugar. Meanwhile, soak the gelatine leaves in cold water for a few mins until soft. Remove the gelatine from the water, squeeze out any excess and add to the warm orange juice, stir until the gelatine has dissolved. Pour the liquid into the lined cake tin and chill for at least 4 hrs or preferably overnight.
• Heat oven to 160C/140C fan/gas 3 and line a 23cm round cake tin with baking parchment. Tip all the cake ingredients into a large mixing bowl and combine with an electric hand whisk until smooth. Spoon into the tin and smooth over the surface. Bake in the centre of the oven for 55 mins, or until a skewer inserted comes out clean. Cool in the tin for 15 mins, then invert onto a wire rack and leave to cool completely.
• Now make the ganache. Heat the cream in a small pan until hot. Put the chocolate in a small bowl and pour over the cream, leave for 10 mins, then mix well - you should be left with a smooth chocolate sauce. Leave at room temperature until the ganache cools and thickens a little (you can put it in the fridge to speed this up, but keep an eye on it, as it will set quickly).
• To assemble the cake, place it on a cake stand and trim the top to give you a flat surface. Warm the apricot jam in the microwave until a little runny. Paint it over the top of the cake, then flip the orange jelly out of its tin, and position on top. Using a palette knife, swirl the chocolate ganache over the orange jelly, letting it dribble down the sides of the cake a little. Serve straight away or within 24 hours.

ORANGE JELLY

Steps:

• Pour cold boiled water over gelatin (1 part gelatin: 9 parts water) in a small saucepan. Leave for 40-60 minutes and then warm up on a very low heat, don't bring to boil. Remove from heat.
• Peel orange and chop the peel finely, sprinkle with sugar and set aside for a half an hour. Remove the sections from the orange and set aside.
• Put the rest of sugar in the pan, add 1 1/2 cup water and bring to boil.
• Add gelatin mixture to syrup and the finely chopped orange peel.
• Stirring syrup regularly with a spoon, bring to boil on low heat and add the orange juice.
• Strain syrup, cool down and pour half into molds. Let congeal, then put the orange sections on top and pour the other half of the syrup over the orange sections.

ORANGE SLICE JELLO SHOTS

Steps:

• Slice oranges in half.
• Using a spoon, scoop out all the flesh and divider pith. Reserve Orange Shells and juice.
• In a medium bowl, add Jello and 1 cup boiling water.
• When Jello has dissolved, add vodka and ½ cup reserved juice.
• Pour liquid Jello into orange halves. Refrigerate for approximately 4 hours, or until firm.
• To serve, slice each half into wedges.

ORANGE JELLY CANDY

Steps:

• Spray 9x5-inch loaf pan with cooking spray. Mix pectin, water and baking soda in medium saucepan. (Mixture will be foamy.) Combine 1 cup sugar and corn syrup in large saucepan.
• Cook both mixtures on high heat 4 min. or until foam has thinned from pectin mixture and sugar mixture comes to full rolling boil, stirring mixtures in both saucepans frequently. Gradually add pectin mixture to boiling sugar mixture, stirring constantly. Boil 1 min., stirring constantly. Remove from heat. Stir in extract and food coloring. Pour immediately into prepared pan. Let stand at room temperature 3 hours or until candy is cool and firm.
• Sprinkle remaining sugar onto large sheet of waxed paper. Invert candy onto waxed paper. Cut candy into 3/4-inch squares, stopping occasionally to dip knife in warm water. Roll candy in sugar until evenly coated. Place in single layer on wire racks. Let stand, uncovered, at room temperature overnight.