I love orange season. I still marvel 8 years later at walking down the street and seeing an orange tree. Just standing there full of oranges not being picked but falling eventually to the ground. I still pass an orange tree pick a leaf off it and rub it together to get the delicious orange aroma from it. I see tangerine trees growing in Gaucin.. beautiful in the rain or the sunshine…Click here to go straight to the recipe.
When we talk of citrus fruits we think of sunshine so no matter what the weather eating citrus fruits give us a bit of zest in life! Oranges are full of vitamin C and are perfect to fight against colds and flus so how fitting orange season is slap bang in winter and spring when we are prone to colds and flus. So imagine our delight when we realised the house of our dreams had 3 orange trees, a lime tree and 2 lemon trees growing there. I was ecstatic…. but even more so when we realised they were blood oranges which made me very happy as they are not so common here and are the healthiest of all the citrus fruits.
Here’s one I just this minute picked off our tree and sliced in half…..
The red colour in the flesh comes from anthocyanins which are antioxidants not found in other citrus fruits which help fight against ageing and illnesses so a perfect addition to your breakfast! A family favourite recipe we make is our fresh blood orange jelly. It steers the kids away from the highly coloured and extremely unhealthy jellies… and believe me once you start making them fresh fruit jellies they will never want to buy a shop bought jelly ever again. I’ve tried and tested it and it works!
So to make the jelly you pick (if you can!) your blood oranges…. of course this jelly is still superdelicious made with normal oranges or clementines which are sweeter but just as aromatic. Grate your orange to make a zest. If you prefer a more marmalade-like jelly then cut your zest to make it a little thicker. My preference is to grate it but my hubby likes the thicker peel …
Cut 2 of them them into quarters and then remove the skin and cut the flesh into bite sized piece. Like so…..
Squeeze the rest of them along with 1 lime to extract the juice…
Pour your orange juice and water into a small saucepan with the honey and heat until it’s hot but not boiling. Remove from the heat. Add your powdered gelatine and whisk until smooth. Allow to cool a little… at this stage if you want a bit of a kick in this jelly add 2 tablespoons of Cointreau, but of course omit if it’s for the kids! In the meantime add some orange pieces to the bottom of each serving dish… I like to serve the jelly in individual dishes but if you want you can make the jelly in one big dish and help yourselves anytime you’re near your fridge!
At this stage if you want a smooth jelly then pass the orange juice through a sieve and add the zest to the liquid. Of course if you want an even smoother jelly then omit the zest altogether although I find it gives a bit of zing!!! Pour the jelly into the dishes and leave to set for approximately 5 hours.
Now you can leave it plain like this or add a bit of extra topping which we all love as it adds a contrast in colour and taste. You can either place whipped cream on top but we love our coconut cream maple topping. Just leave a can of coconut milk in the fridge while the jelly is setting then scoop the hard top off the tin which is the thick coconut cream part. Whip out with a tablespoon of maple syrup and place a dollop on top. I place mine in a piping bag with a cupcake nozzle. Then top with orange zest… Yum!!!!
With or without zest……
Worth waiting for!!
- 6 blood or regular oranges plus 2 for extra orange pieces
- 1 lime
- grated zest from 2 oranges
- 100 ml water
- 5 tablespoons powdered gelatine
- 2-5 tablespoons honey, depending on the sweetness of the oranges
- 2 tablespoons cointreau, optional
- Fresh whipped cream or..
- 1 tin coconut milk
- 2 tablespoons maple syrup
- grated orange zest for decoration
- Grate the zest of the oranges.
- Peel 2 oranges and slice the segments into small pieces.
- Juice the remaining oranges with the lime.
- Add the juice to a saucepan and add the honey, zest and water. Heat until hot but not boiling.Remove from the heat.
- Add the gelatine and whisk until thoroughly combined. Leave to cool until warm. Add the cointreau if required.
- Place some orange segments at the bottom of each dish.
- Pour the warmed juice mixture into the serving dishes and leave in the refrigerator to set for approximately 5 hours.
- You can either place a dollop of whipped cream on top or make the dairy free coconut version.
- Leave your tin of coconut milk in the fridge to allow the top part to harden. Scoop this off and whip with 2 tablespoons of maple syrup. Reserve the rest of the coconut water from the tin for your favourite smoothie. Spoon a little bit on top of your jelly and top with grated zest. Replace in the fridge until required. Yum!
- This jelly is best made with blood oranges but if you can't find these it is also delicious made with regular oranges or clementines and you can adjust the honey accordingly.