After a decidedly rich Hanukkah meal, a seasonal citrus jelly is most welcome. This lemony jelly with macerated grapefruit and orange segments is scented and coloured with saffron, a spice that pairs naturally with both lemon and mint — and that has always had a place on Jewish holiday tables. Of course, you can make the lemon jelly without the saffron if you prefer.
- Portion size 6 servings
Ingredients
Method
Set aside 2 tbsp (25 mL) of the sugar. In saucepan, combine remaining sugar, rind and juice, and 3 cups (750 mL) water; sprinkle gelatin over top. Let stand for 5 minutes; bring to simmer over medium heat, stirring until sugar and gelatin are dissolved.
Remove from heat; stir in saffron, crumbling slightly with fingers. Pour into rinsed but not dried 4- or 5-cup (1 or 1.25 L) mould or bowl; let cool to room temperature. Cover and refrigerate until firm, at least 8 hours or overnight.
Meanwhile, peel oranges and grapefruits, cutting away white pith. Working over bowl, cut between fruit and membranes to release segments; add to bowl along with mint, reserved sugar and salt. (Make-ahead: Cover and refrigerate for up to 1 day.)
Place mould in bowl of warm water until side is loosened, 5 seconds. Place serving platter over mould; invert. Remove mould. Surround with orange and grapefruit mixture.
Nutritional facts <b>Per serving:</b> about
- Sodium 6 mg
- Protein 3 g
- Calories 200.0
- Total fat 0 g
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 50 g
%RDI
- Iron 2.0
- Folate 16.0
- Calcium 4.0
- Vitamin A 4.0
- Vitamin C 128.0
