Recipe: vegan blood orange jelly
With such a fleeting season, I like to make the most of blood oranges while they’re around. This super simple dessert or palate cleanser can also be made with other orange varieties or most strained fruit juices. I find the slightly tart flavour refreshing, so don’t tend to add sugar, though most recipes usually do.
Blood orange jelly
2 cups (500 ml) blood orange juice, strained
4 – 5 gm agar agar powder* (see note)
small pinch sea salt
1 – 2 tsp sugar or sweetener to taste (optional)
Juice your oranges and strain (a regular metal sieve is good enough).
Place all the ingredients in a pan and bring to a gentle simmer. Stir on a low heat for a further minute, or until the powders have dissolved.
Pour into a jelly mould, or use small cups, glasses (be careful the liquid isn’t boiling hot) or a silicone muffin tin.
Refrigerate until set and chilled (1or more hours).
*Sometimes agar is only available in 4 gram sachets, which makes a slightly softer jelly but still holds its shape (or just use 360 mls of juice if you like it firmer)
Tip: if you (or someone young or old in your life) struggles to drink enough water, these unsweetened jellies are a healthy way to improve hydration.
This recipe is vegetarian, vegan, dairy-free and gluten-free. For more inspiration in the kitchen, check out the recipe archive.
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