Lemon Saffron Jelly with Minted Citrus Segments
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 200200 cal |
| pro | 3 g3g pro |
| total fat | 0 g0g total fat |
| sat. fat | 0 g0g sat. fat |
| carb | 50 g50g carb |
| fibre | 3 g3g fibre |
| chol | 0 mg0mg chol |
| sodium | 6 mg6mg sodium |
| % RDI: | - |
| calcium | 44 calcium |
| iron | 22 iron |
| vit A | 44 vit A |
| vit C | 128128 vit C |
| folate | 1616 folate |
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.
Ingredients
- 1 cup granulated sugar 1 cup granulated sugar
- 1 tsp grated lemon rind 1 tsp grated lemon rind
- 3/4 cup lemon juice 3/4 cup lemon juice
- 2 pkg (each 7 g) unflavoured gelatin 2 pkg (each 7 g) unflavoured gelatin
- 1 pinch saffron threads 1 pinch saffron threads
- 3 oranges 3 oranges
- 2 red grapefruits 2 red grapefruits or pink grapefruits
- 2 tbsp (25 mL) chopped fresh mint 2 tbsp (25 mL) chopped fresh mint
- 1 pinch salt 1 pinch salt
Preparation
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.
- Keywords : Dessert; Jewish; Hanukkah; Oranges; Grapefruits; Mint; Make-Ahead;
Related content
-
Chocolate Rolled Rugalachs
Rolled versions of this traditional Jewish holiday cookie are just as pretty as the...
-
Apple Plum Raisin Strudel
This adaptation of an old family recipe comes from food writer Adell Shneer. The strudel combines...
-
Lemon Menorah Cake
This handsome cake can be the centrepiece for a family party. The surprise is how easy it is to...
-
Sufganiyots
While latkes are the number 1 Hanukkah food in Canada, these sugar-coated jam-filled doughnuts...
