Place the red pepper and orange juices in a saucepan and bring to the boil, skimming the scum from the surface regularly. Add the roasted spices and simmer for 8 minutes or until reduced to
Soak the gelatine in cold water for 5 minutes or until softened, then squeeze to remove the excess water. Add the gelatine to the juice mixture, stirring to dissolve. Transfer to a container and refrigerate for 1 hour or until set.
This can be made 1 day in advance. When ready to serve, add the oil and mix in using a fork, breaking up the jelly. Set aside. This makes more than you will need.
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