Orange and Cinnamon Jelly with Macerated Orange Slices

Orange and Cinnamon Jelly with Macerated Orange Slices

These jellies are delicious made with blood oranges (when in season) to give a red jelly, as shown over the page. I have made half the recipe using blood oranges and half using Valencia oranges, which I think provides a beautiful contrast and looks spectacular when served with a mixture of orange slices on the side. Use whatever is available: with fresh, juicy oranges it will be a delicious palate cleanser every time.

Photography by Aaron McLean
From issue #42
Aug. 26, 2015
To continue reading, login or subscribe to a digital Dish subscription.
Dish Website
Dish Magazine
Dish on iPad

Get 12 months of unlimited, online recipe access for$34.95

Subscribe