Orange Jelly. Recipe
Orange Jelly Recipe:
History of Orange Jelly:
Orange jelly is a delightful and refreshing dessert that has been enjoyed for centuries. The recipe has evolved over time and can be traced back to various cultures and regions. The use of isinglass, a form of gelatin derived from fish, was common in early versions of the recipe. However, as vegetarian and vegan diets gained popularity, alternatives like agar-agar or vegetarian gelatin became preferred options.
Fun Facts about Orange Jelly:
1. Orange jelly was a popular dish in medieval Europe, often served at banquets and feasts.
2. The introduction of citrus fruits, including oranges, to Europe is credited to the Moors during the Middle Ages.
3. In the 16th century, orange jelly was considered a luxurious and prestigious dessert, reserved for the elite and nobility.
4. The addition of calf's feet in some recipes was believed to enhance the jelly's texture and flavor.
5. Orange jelly gained popularity in Victorian England, where it became a staple of afternoon tea parties.
Recipe for Orange Jelly:
- 1 quart of water
- 1 ounce of isinglass (or vegetarian gelatin substitute)
- Peel of 1 lemon
- Peel of 1 orange
- Juice of 1 lemon
- 6 oranges (or as needed for desired flavor)
- 1/2 pound of white sugar
- Optional: 1 Seville orange for added flavor (if needed)
- Optional: Few drops of cochineal for coloring (if desired)
1. In a large pot, bring the water to a simmer.
2. Add the isinglass (or vegetarian gelatin substitute) to the simmering water and stir until fully dissolved.
3. Add the peel of the lemon and orange to the pot and continue to simmer for about 15 minutes to infuse the flavors.
4. Squeeze the juice from the lemon and six oranges into the pot, removing any seeds or pulp. Adjust the quantity of oranges based on their flavor and sweetness.
5. Sweeten the mixture with the white sugar, stirring until fully dissolved. Add more sugar if desired, based on personal preference.
6. If using, add the peel of a Seville orange to enhance the flavor of the jelly.
7. Allow the mixture to cool slightly, then strain it through a fine-mesh sieve to remove any solids or pulp.
8. Pour the liquid into a mold or individual serving dishes and refrigerate for at least 4 hours or until fully set.
9. If desired, add a few drops of cochineal to give the jelly a beautiful color.
10. Once set, remove the jelly from the mold or serve in the individual dishes.
11. Orange jelly can be served as is or garnished with fresh orange slices, whipped cream, or mint leaves for added visual appeal.
Similar Recipe Dishes:
1. Lemon Jelly: This variation of orange jelly follows the same recipe, substituting the oranges with lemons. Use the peel of a Seville orange and a lemon, and increase the amount of sugar to balance the tartness of the lemons.
2. Punch Jelly: Similar to orange jelly, punch jelly incorporates the flavors of brandy, rum, and lemons. Mix equal parts of brandy and rum with the lemon juice and isinglass, dissolve in water, and sweeten as desired. The essence of noyeau and cochineal can be added for enhanced flavor and coloring.
3. Fruit Jelly: Experiment with different fruits and flavors to create unique jellies. Try using berries, pineapple, or mangoes in place of oranges to create a variety of delicious fruit jellies.
Enjoy the refreshing and citrusy delight of orange jelly, a classic dessert that continues to delight palates around the world.