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Orange Currant Boats

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  Unflavored gelatin 2 Tablespoon
  Red currant jelly 20 Ounce (2 Jars Of 10 Ounce Each)
  Lemon juice 2 Tablespoon
  Port 1⁄4 Cup (4 tbs)
  Oranges 6 Medium

Soften gelatin in 1/2 cup water 5 minutes.
Combine gelatin, jelly, and 1/2 cup water in small saucepan.
Place over low heat; stir until jelly is melted and gelatin dissolved.
Stir in lemon juice and port; set aside.
Cut hole in stem end of each orange and remove pulp with grapefruit knife; or cut each orange in half and remove pulp. (Reserve pulp for future use.)
Place orange shells in foil-lined pan.
Spoon enough gelatin mixture in each shell to fill to top; chill until firm.
Place remaining gelatin in half grapefruit; chill.
To serve, stir jelly in grapefruit with fork and place grapefruit in center of dessert platter.
Halve or quarter oranges; place around grapefruit.

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