Orange, Grape and Ginger Terrine

Name: Orange, Grape and Ginger Terrine
Ingredients: Juice of half a lemon; ½ pint/285 ml orange liqueur (such as Cointreau) and water mixed – I leave the ratio up to you!; ½ pint/285 ml orange liqueur (such as Cointreau) and water mixed – I leave the ratio up to you!; ½ pint/285 ml orange liqueur (such as Cointreau) and water mixed – I leave the ratio up to you!; 2 sachets of powdered gelatine 1 oz/28 g) or 8 leaves of gelatine; 2 sachets of powdered gelatine 1 oz/28 g) or 8 leaves of gelatine; 2 sachets of powdered gelatine 1 oz/28 g) or 8 leaves of gelatine; 2 oz/56 g caster sugar; ¾ lb/340 g grapes, green or black, cut in half and seeds removed; ¾ lb/340 g grapes, green or black, cut in half and seeds removed; 1 pint/570 ml fresh orange juice; ¾ lb/340 g grapes, green or black, cut in half and seeds removed; 6–8 pieces of preserved stem ginger, drained of their syrup and chopped neatly; 6–8 pieces of preserved stem ginger, drained of their syrup and chopped neatly

Preparation info

Serves
8

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

This is one of my favourite puddings at any time of the year. Many supermarkets stock fresh orange juice in convenient pint-sized bottles for using when you can’t be bothered to squeeze your own. This is a perfect pud to end an otherwise rather heavy and/or rich lunch or dinner.

Ingredients

½ pint/285 ml orange liqueur (such as Cointreau) and water mixed – I leave the ratio up to you!
Juice of half

Lunch
Dessert
Dinner

Method

Line a 2 lb/900 g loaf tin with clingfilm.

Put the orange liqueur and water, the lemon juice and the caster sugar into a saucepan over a moderate heat and stir till the sugar has dissolved. T