Lemon Saffron Jelly with Minted Citrus Segments
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.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 200 |
| pro | 3 g |
| total fat | 0 g |
| sat. fat | 0 g |
| carb | 50 g |
| fibre | 3 g |
| chol | 0 mg |
| sodium | 6 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 2% |
| vit A | 4% |
| vit C | 128% |
| folate | 16% |
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1 cup (250 mL) granulated sugar
1 tsp (5 mL) grated lemon rind
3/4 cup (175 mL) lemon juice
2 pkg (each 7 g) unflavoured gelatin
Pinch saffron threads
3 oranges
2 red or pink grapefruits
2 tbsp (25 mL) chopped fresh mint (or 1 tsp/5 mL dried)
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.
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