It’s Friday and we’re getting freezing rain.
Do you have such and animal in your neck of the woods?
Ottawa is actually a superstar at this type of weather. Everything gets coated with a hard shell after it rains and then JUST gets cold enough to freeze but kind of not. Tree branches break, basements get flooded and it’s grey and I’m going to totally ignore it all and bring sunlight right into my kitchen with Blood Orange Jellies.
These remind me of very hot summer days and desperately needing to be cooled down. Somehow though they are a bowl of sun in a pretty glass.
Have you had blood oranges before? They are mellow and super sweet oranges that have the most riveting colour. They are available for only a short period of time each year and we are glutinous with them as soon as they appear.
This recipe is essentially an adult version of jello or a survivable version of jello shots (we all have those murky memories likely).
Start by juicing a few blood oranges
and softening gelatin in it.
Open a bottle of prosecco or any sparkling white wine (take one for the team and have a wee bit-just to make sure it tastes good) and add sugar. This will make your wine fizz way up so have a big bowl or they’ll be a mess. Stir to just dissolve.
The hardest part of this recipe is to decide on which pretty glasses to use. In the bottom of each add a few supremes of blood orange. What’s a supreme? That’s just a fancy way of saying cut the peel off and cut out the sections of oranges (or any citrus) with a really sharp knife. Your aim is to have all of the white bits off.
Add your prosecco and gelatin together. Give a quick whisk to combine and divide between your glasses.
Chill until firm and enjoy.
- 2 sachets of unflavoured gelatin
- ⅓ cup blood orange juice (roughly two)
- 2 T sugar
- 750 ml of prosecco or sparkling wine
- 2 blood oranges supremed and divided into glasses
- Soften gelatin and juice for 5 minutes. Combine wine and sugar to dissolve. Add together. Divide supremed oranges between four glasses and do the same with the prosecco mixture.
- Chill for a minimum of 3 hours.