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Oranges- 6
Sugar - 115 gms
Gelatine - 35 gms (powdered)
Rum - 2 tbsp (optional)


  • Pour 4 tbsp of cold water into a small bowl, sprinkle the surface of the water with the gelatine and leave to soak.
  • Squeeze and  strain the juice from five oranges and thinly pare the rind of one of them.
  • Put the juice, rind, sugar and 340 ml of water together in a large saucepan.
  • Place the bowl of gelatine over a pan of hot water and stir until it is completely dissolved. Bring the contents of the saucepan slowly to the boil, stirring until the sugar is dissolved. Reduce the heat, stir in gelatine and simmer for 10 minutes.
  • Strain the jelly liquid into wetted mould and stir in the rum if required.
  • Leave in the refrigerator to set for about 1 1/2 hours.
  • Dip the outside of the mould in warm water. Cover with a  plate and turn upside down and shake until the jelly slips out.
  • Decorate with segments or peel from the remaining orange.

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