Orange Currant Boats
|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)|
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.
Serving size: Complete recipe
Calories 2031 Calories from Fat 20
% Daily Value*
Total Fat 2 g3.6%
Saturated Fat 0.3 g1.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 339.1 mg14.1%
Total Carbohydrates 495 g165%
Dietary Fiber 26.6 g106.4%
Sugars 353.6 g
Protein 34 g67%
Vitamin A 49.8% Vitamin C 851%
Calcium 49.3% Iron 7.4%
*Based on a 2000 Calorie diet