Orange Jelly



  • 4 medium oranges
  • Kanten powder, 1 g per 100 ml (3⅓ fl oz) juice


Cut the tops off the oranges and carefully scoop out all the flesh without breaking the skin, to get 4 orange cups.

Remove all the seeds (if any) from the flesh and cut into chunks. Blend the orange chunks with a food processor and pour the juice through a strainer to remove pulp.

Mix kanten powder with 2–3 tsp orange juice to form a paste.

Pour 100 ml (3⅓ fl oz) orange juice in a saucepan and bring to a boil. Remove from heat. Stir in kanten mixture, followed by remaining juice.

Pour mixture into the orange cups and refrigerate for 1 hour or until the jelly is set. Cut the orange jelly into wedges (with the orange skin) and arrange on 4 individual serving plates.