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Fresh Tangerine Jelly Mold

Canadian.Recipes's picture
Fresh Tangerine Jelly Mould is an amazingly delicious version. An easy to make recipe, you will simply find this Fresh Tangerine Jelly Mould recipe both mouth-watering and amazingly tempting.
  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)
  Tangerines 2 Large

In small heatproof measuring cup, stir gelatin into lemon juice.
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.

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Nutrition Rank

Nutrition Facts

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

Fresh Tangerine Jelly Mold Recipe