Lemon Saffron Jelly with Minted Citrus Segments  Lemon Saffron Jelly with Minted Citrus Segments

Author: Canadian Living

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



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


  • Iron 2.0
  • Folate 16.0
  • Calcium 4.0
  • Vitamin A 4.0
  • Vitamin C 128.0
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Baking & Desserts

Lemon Saffron Jelly with Minted Citrus Segments