Blood Orange Jelly


As wobbly as a runaway bride, this do-ahead jelly fills the mouth with its powerful tang. You’ll need 3 to 4 blood oranges, depending on their size.


  • 200 ml water
  • 15 g powdered gelatine
  • 200 g sugar
  • 250 ml blood orange juice

To Serve

  • 4 slices blood orange
  • 2 tbsp blood orange juice


Put a few spoonfuls of the measured water in a small heatproof bowl and sprinkle with the powdered gelatine. Leave to soften for 5 minutes, then warm gently over a pan of hot water for about 5 minutes until dissolved.

Dissolve the sugar in the remaining water in a small pan, stirring, then bring to the boil. Remove from heat, add the blood orange juice and whisk in the dissolved gelatine.

Rinse four 100 ml moulds with cold water, and shake dry. Fill with the orange liquid, allow to cool, then refrigerate for several hours until set.

To serve, dip the base of each mould very briefly in hot water, run a knife around the edge to loosen the jelly and turn out onto a serving plate. Top each jelly with an orange slice and drizzle with a little extra juice to serve.