Savory Blood-Orange Gelatin

Recipe from Locanda del Vinattiere

Adapted by Oliver Schwaner-Albright

Total Time
10 minutes, plus 4 hours' refrigeration
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Ingredients

Yield:Serves 6
  • 3cups blood-orange juice
  • 1teaspoon salt
  • 1½tablespoons powdered gelatin
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

62 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 13 grams carbohydrates; 0 grams dietary fiber; 10 grams sugars; 2 grams protein; 292 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a small saucepan, combine 14 cup of the blood-orange juice and the salt. Bring to a boil and immediately remove from heat. Add the gelatin powder and stir until dissolved. Add the remaining juice and mix thoroughly.

  2. Step 2

    Pour the mixture into a 4-cup mold, individual molds or an ice-cube tray. Refrigerate until firm, at least 4 hours.

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Fjd in nyc

this says 14 cups in the instructions— is it supposed to be 1/4 cup?

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Credits

Adapted from Locanda del Vinattiere

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