Orange and Cinnamon Jelly with Macerated Orange Slices

, from Issue #42. August, 2015
Photography by Aaron McLean.
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.


100 grams caster sugar
600 ml freshly squeezed orange juice e.g blood orange, Valencia or sweet navel oranges
½ teaspoon ground cinnamon
5 sheets leaf gelatin

Macerated oranges
2-3 oranges, peeled and sliced
1 teaspoon orange blossom water

4-6 individual serving glasses or moulds


Jelly: Put the sugar, juice and cinnamon in a saucepan and heat gently until the sugar is dissolved, but don’t let it come to the boil. Remove from the heat and set aside.

Immerse the gelatin leaves in a bowl of cold water and leave to soften for about 5 minutes. Squeeze out the excess water then stir the leaves into the hot juice until completely dissolved. Pour into the individual serving glasses or moulds and allow to cool. Place in the fridge to set.

Oranges: Place the orange slices in a shallow dish and drizzle over the orange blossom water. Leave to macerate until ready to serve.

To serve: Remove the glasses from the fridge and place some of the macerated orange slices on top, with remaining slices on the side. Or, dip the moulds briefly into near boiling water before you turn the jelly out onto the plate. Arrange the orange slices on the side and serve. Makes 4-6.

Pantry note: Sheets of leaf gelatin are available from good food stores.