- Serves: 8
- Cook Time: 5 minutes
- Prep Time: 20 minutes
- Effort: medium
- 600 ml orange juice
- 300 ml orange liqueur
- water, (keep the ratio of water to liqueur to your liking)
- 2 sachets powdered gelatine, or 8 leaves of gelatine, soaked in cold water
- 1/2 lemon, juice only
- 50 g caster sugar
- 6-8 pieces preserved ginger, drained of its syrup, chopped
- 375 g grapes, green or black, cut in half and seeds removed
1. Line a 1kg loaf tin with plastic wrap.
2. Put the orange liqueur and water blend in a saucepan and add the lemon juice and caster sugar. Set the pan over a moderate heat and stir till the sugar has dissolved.
3. Either sprinkle in the gelatine or add the soaked and drained gelatine leaves. Stir until the gelatine is dissolved, but don't let the liquid boil. Take the pan off the heat and leave on one side to cool.
4. Stir it into the orange juice, followed by the halved deseeded grapes and chopped ginger. Pour the mixture into the lined loaf tin and leave to set in the fridge, forking through the contents of the loaf tin to make sure that the grapes don't sink to the bottom as it sets.
5. Turn out the jelly by briefly dipping the tin in hot water - not too hot as otherwise the jelly will melt. Turn the mould upside down onto a serving plate and peel off the cling film. Dip a knife in a jug of hot water and slice to serve.
6. Alternatively, you can divide the jelly between individual moulds, or tea-cups, and dip each mould or cup briefly in warm water before shaking out each jelly onto a serving plate.
7. This jelly goes well with a sliced orange compote, which has been scattered with caramel.
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