Mandarin jelly with spiced orange salad

Preparation info
  • Serves


    • Difficulty


Appears in
Wild Weed Pie: A Lifetime of Recipes

By Janni Kyritsis and Roberta Muir

Published 2006

  • About

It’s great to use fresh pistachios in this salad. When they’re in season, I love to serve a bowl of pistachios with drinks; the contrast of the pink outer skin with the green kernel is so beautiful.


  • 1 packed tablespoon finely grated mandarin* zest
  • 1 cup hot Sugar Syrup


To make the jelly, mix mandarin zest into hot (not boiling) Sugar Syrup and leave to steep for 5 minutes. Stir in the mandarin juice. Soak gelatine in 1 cup of the Sugar Syrup and mandarin liquid for 5 minutes. Heat through over a very low heat to dissolve gelatine then mix into the rest of the liquid. Rinse and drain 6 x ½ cup moulds (tea cups or dariole moulds are suitable) - this makes it ea