in

Preserving: Minneola and Blood Orange Jelly

5 from 8 votes
Course Dinner
Cuisine European
Servings 4 people
Calories 53 kcal

Ingredients
 

  • 650 g Mineolas
  • 700 g Blood oranges
  • 1 piece Lemon fresh
  • 1 packet Preserving sugar 2: 1
  • 1 pinch Ground cardamom
  • 1 pinch Clove powder

Instructions
 

  • Squeeze the mineolas, blood oranges and lemon. Then pour juice into a large saucepan. (I add the pieces of fruit that come into the juice when you squeeze it to get an even fruity taste. You can also pour the juice through a sieve, then you get a clear juice / jelly.)
  • Add gelatin sugar and spices and stir.
  • Bring to the boil, stirring constantly, and cook for approx. 4-6 minutes.
  • Then fill the twist-off glasses and briefly turn them upside down.

Nutrition

Serving: 100gCalories: 53kcalCarbohydrates: 10.2gProtein: 1.1gFat: 0.4g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe




Vegetable Fish Soup À La Papa

Avocado and Herder Cheese Cream