Best 10 Blood Orange Gelatin Recipes

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In the world of culinary delights, blood oranges stand out as a captivating ingredient, renowned for their vibrant crimson hue and unique sweet-tart flavor. When infused into the realm of gelatin, this extraordinary citrus transforms into a culinary masterpiece, a dessert that tantalizes the senses and captivates the imagination. As we delve into the realm of blood orange gelatin, let's explore the secrets behind crafting this delectable treat, uncovering the perfect balance of flavors and textures that will leave you craving for more.

Let's cook with our recipes!

BLOOD ORANGE MARGARITA SHOTS



Blood Orange Margarita Shots image

Sparkling blood orange is the perfect mix of sweet and tart when paired with zingy tequila. This summer, enjoy a fun, orange wedge-shaped twist on a classic Margarita.

Provided by Food Network

Time 8h35m

Yield 24 slices

Number Of Ingredients 6

6 oranges
Three 1/4-ounce envelopes unflavored gelatin
1/2 cup sugar
1 cup blood orange sparkling soda, such as San Pellegrino
3/4 cup silver tequila
3/4 cup orange liqueur, such as Triple Sec

Steps:

  • Halve the oranges and gently scrape out the pulp, membrane and white pith with a spoon or melon baller. Place the orange rinds in muffin tins or fit them all into a pan so they can be filled without tipping over.
  • Put 1/2 cup cold water in a bowl, sprinkle the gelatin evenly on top and let it absorb the water for 2 minutes. Whisk in 3/4 cup boiling water until the gelatin is fully dissolved and then whisk in the sugar until dissolved. Cool the mixture to room temperature and then stir in the blood orange sparkling soda, tequila and orange liqueur. Spoon the gelatin mixture into the orange rinds. Refrigerate overnight.
  • Carefully slice each orange half into 2 wedges and serve.

MOM'S ORANGE-SPICE GELATIN



Mom's Orange-Spice Gelatin image

I remember my mom making this tangy mold frequently when I was growing up. It was always one of our favorites. -Karen Grimes, Stephens City, Virginia

Provided by Taste of Home

Categories     Desserts     Lunch

Time 25m

Yield 10 servings.

Number Of Ingredients 9

1 can (15 ounces) sliced peaches in extra-light syrup
2 tablespoons cider vinegar
3 cinnamon sticks (3 inches)
12 whole cloves
3 cups boiling water
4 packages (.3 ounce each) sugar-free orange gelatin
2 cups cold water
Sugar substitute equivalent to 1/3 cup sugar
1/4 cup finely chopped pecans

Steps:

  • Drain peaches, reserving syrup; set peaches aside. In a small saucepan, combine the vinegar, cinnamon sticks, cloves and reserved syrup. Bring to a boil; cook until reduced to about 1/2 cup. Strain, discarding cinnamon and cloves. , Add boiling water to syrup mixture; stir in gelatin until dissolved. Stir in the cold water and sugar substitute. Refrigerate until slightly thickened, about 35 minutes. , Coarsely chop the peaches. Stir peaches and pecans into gelatin mixture. Transfer to a 6-cup ring mold coated with cooking spray (mold will be full). Refrigerate for 3-4 hours or until firm. Unmold onto a serving plate.

Nutrition Facts : Calories 62 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 91mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 1g fiber), Protein 2g protein.

LEMON AND BLOOD ORANGE GELéE PARFAITS



Lemon and Blood Orange Gelée Parfaits image

Inspired by a wonderful dessert in the pastry chef Sherry Yard's "Desserts by the Yard," this is a beautifully layered jello. First make the lemon gelée - even better if you have Meyer lemons at your disposal - and let it set in the glasses (this will take about an hour, so plan accordingly). Then make the blood orange jelly and pour on top of the lemon layer. The lemon layer is thinner than the blood orange layer.

Provided by Martha Rose Shulman

Categories     dessert

Time 1h30m

Yield Serves 6

Number Of Ingredients 8

1 tablespoon powdered unflavored gelatin (1 envelope plus 1/2 teaspoon)
1 1/4 cups water
6 to 7 tablespoons sugar (to taste; I like to use organic sugar, which is coarser than regular granulated sugar and has an off-white color)
2/3 cup strained freshly squeezed lemon or Meyer lemon juice
2 tablespoons powdered unflavored gelatin (2 envelopes plus 1 teaspoon)
1/2 cup water
1/4 cup sugar
3 1/2 cups freshly squeezed blood orange juice, all but 1/2 cup of it strained of pulp

Steps:

  • Get out six 6- or 8-ounce glasses (I use 6-ounce tumblers that taper out from the bottom).
  • Make the lemon layer. Place the gelatin in a medium bowl and pour in 1/4 cup of the water. Allow the gelatin to sit and "bloom" for 10 minutes. Combine the remaining water and the sugar in a saucepan and bring to a bare simmer. Simmer until the sugar has dissolved and remove from the heat. Pour over the gelatin mixture and stir until the gelatin has dissolved. Stir in the lemon juice. Pour about an inch into each of the glasses. Place in the refrigerator until set, about 1 hour.
  • Make the blood orange gelée. Juice all but one of the oranges and strain. Juice the remaining orange, strain out the seeds but not the pulp, and add to the strained juice. Place the gelatin in a medium bowl and pour in 1/4 cup of the water. Allow the gelatin to sit and "bloom" for 10 minutes. Combine the remaining water and the sugar in a saucepan and bring to a bare simmer. Simmer until the sugar has dissolved and remove from the heat. Pour over the gelatin mixture and stir until the gelatin has dissolved. Stir in the orange juice. Make sure that the lemon layers are set and fill the tumblers with the orange juice mixture. If you want, you can make different patterns, alternating stripes of orange and yellow, but you will have to allow each layer to set before you add the next one. Refrigerate for several hours, until set.

Nutrition Facts : @context http, Calories 170, UnsaturatedFat 0 grams, Carbohydrate 39 grams, Fat 0 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 13 milligrams, Sugar 35 grams

ORANGE GELATIN



Orange Gelatin image

Tired of the flat flavor of store bought orange gelatin? You can make your own with this simple recipe of gelatin, orange and lemon juice and zest and sugar.

Provided by Kim

Categories     Desserts     Specialty Dessert Recipes     Dessert Salad Recipes     Jell-O® Salad

Time 2h

Yield 6

Number Of Ingredients 9

4 ½ teaspoons unflavored gelatin
¼ cup cold water
1 cup boiling water
1 ¾ cups orange juice
2 teaspoons grated orange zest
1 teaspoon grated lemon zest
¾ cup white sugar
½ cup lemon juice
1 pinch salt

Steps:

  • In a medium bowl, soak gelatin in cold water for 5 minutes. Add boiling water, stirring until gelatin dissolves.
  • To 3 tablespoons of the orange juice add the orange and lemon zest; set aside for 5 minutes.
  • Strain the zest out of the orange juice and discard the zest. To the gelatin add all of the orange juice, sugar, lemon juice and salt. Stir until well blended and set aside to cool.
  • Pour cooled mixture into a 4-cup mold which has been rinsed in cold water. Cover and refrigerate to congeal.

Nutrition Facts : Calories 141 calories, Carbohydrate 34.5 g, Fat 0.1 g, Fiber 0.3 g, Protein 2.1 g, Sodium 4.4 mg, Sugar 31.6 g

JUST DESSERTS BLOOD (ORANGE) GELATO RECIPE - (3.7/5)



Just Desserts Blood (Orange) Gelato Recipe - (3.7/5) image

Provided by AzWench

Number Of Ingredients 7

1 cup fresh blood orange juice (from 4 to 6 oranges)
5 egg yolks
1/2 cup sugar
2 cups whole milk
1 cup heavy cream
1 tablespoon grated blood orange zest
Mint leaves for garnish

Steps:

  • In a small saucepan, bring the orange juice to a simmer over medium-low heat. Continue simmering until the juice reduces by one-third and becomes syrupy, 30 to 40 minutes. Remove from the heat and let cool completely. Combine the egg yolks with the sugar in a medium bowl and beat with an electric mixer until thick and pale yellow, 4 to 5 minutes. Meanwhile, bring the milk to a gentle simmer in a medium saucepan. Stir about one-half of the warm milk into the egg-sugar mixture (to warm it up so the eggs won't curdle) and whisk to blend. Pour this mixture into the milk remaining in the saucepan. Cook over low heat, stirring constantly, until thick enough to coat the back of a wooden spoon, 3 to 5 minutes. Remove from the heat and stir in the cream. Strain the custard through a fine-mesh sieve into a glass bowl and cover with plastic wrap, pressing the wrap onto the surface of the mixture to prevent a skin from forming. Chill for at least 2 hours. Stir the orange syrup into the custard and freeze in an ice-cream machine according to the manufacturer's instructions. Sprinkle with the orange zest and garnish with mint leaves before serving.

BLOOD ORANGE GELATIN



Blood Orange Gelatin image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 5

6 cups freshly squeezed blood-orange juice
3 envelopes unflavored gelatin
2 1/2 cups sugar
Candied Blood Orange Zest
Pomegranate seeds, for garnish

Steps:

  • Strain the juice through a double layer of damp cheesecloth or a paper coffee filter. Measure 3 cups of the juice. Sprinkle gelatin over to soften.
  • Meanwhile, bring the remaining 3 cups of juice to a boil in a small saucepan. Add the sugar, stirring to dissolve. Remove from heat as soon as it dissolves, and stir in the juice and gelatin mixture. Pour into a glass bowl, and allow to cool. Cover with plastic wrap, and refrigerate overnight. Garnish with zest and pomegranate seeds.

SAVORY BLOOD-ORANGE GELATIN



Savory Blood-Orange Gelatin image

Provided by Oliver Schwaner-Albright

Categories     dessert

Time 4h10m

Yield Serves 6

Number Of Ingredients 3

3 cups blood-orange juice
1 teaspoon salt
1 1/2 tablespoons powdered gelatin

Steps:

  • In a small saucepan, combine 14 cup of the blood-orange juice and the salt. Bring to a boil and immediately remove from heat. Add the gelatin powder and stir until dissolved. Add the remaining juice and mix thoroughly.
  • Pour the mixture into a 4-cup mold, individual molds or an ice-cube tray. Refrigerate until firm, at least 4 hours.

Nutrition Facts : @context http, Calories 62, UnsaturatedFat 0 grams, Carbohydrate 13 grams, Fat 0 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 292 milligrams, Sugar 10 grams

ORANGE GELATINE MONSTER



Orange Gelatine Monster image

Provided by Food Network

Categories     dessert

Time 5h

Yield Yield: 4 servings

Number Of Ingredients 7

2 envelopes gelatin
1 quart fresh orange juice, divided into 1/2 cup, 11/2 cups and 2 cups
3/4 cup sugar
1/2 teaspoon vanilla extract
1 cup blackberries
3 cups vegetable oil
1 bunch bean thread noodles

Steps:

  • In a large bowl, soften the gelatin by stirring it into 1/2 cup of the orange juice. Set aside. In a small saucepan, boil 11/2 cups of the juice and the sugar until the sugar is dissolved. Pour the juice over the gelatin and stir to dissolve. Mix in the remaining 2 cups of juice. Let cool completely. Pour into a 4 1/2 cup mold or 4 individual serving glasses. Drop blackberries into the gelatin. Chill for 4 hours until set. Pour enough oil into a saucepan to come up the side of the pan 2 inches. Heat the oil to 350 degrees. Drop the noodles into the oil for 10 seconds. Drain the noodles.
  • Top gelatin with the noodles.

BLOOD ORANGE JELL-O SHOTS



Blood Orange Jell-O Shots image

Potent-but so much classier than your dive bar shots.

Provided by Claire Saffitz

Yield Makes about 16

Number Of Ingredients 7

2 envelopes unflavored powdered gelatin (about 5 teaspoons)
1 cup vodka
1/2 cup fresh lemon juice
1/2 cup simple syrup
1/4 cup Campari
2 teaspoons Angostura bitters
1 3/4 cups fresh blood orange juice, divided

Steps:

  • Soak gelatin in 1/2 cup cold water in a small bowl 10 minutes.
  • Meanwhile, stir vodka, lemon juice, simple syrup, Campari, bitters, and 1 1/4 cups blood orange juice in a large measuring glass.
  • Heat gelatin mixture and remaining 1/2 cup blood orange juice in a small saucepan over low, stirring to dissolve gelatin; add to vodka mixture. Strain into 2-oz. plastic cups; chill until set, at least 6 hours and up to 5 days.

BLOOD ORANGE GLAZE



Blood Orange Glaze image

Use this glaze when making our Blood Orange Cheesecake -- it works on other types of cakes, too.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes enough for one 7-inch cake

Number Of Ingredients 4

3/4 teaspoon unflavored gelatin
7 tablespoons freshly squeezed blood-orange juice, strained (1 to 2 oranges)
2 tablespoons sugar
1/4 teaspoon cornstarch

Steps:

  • In a small bowl, sprinkle gelatin over 2 tablespoons of the juice; let stand until soft, about 10 minutes. In a small saucepan, bring sugar and 4 tablespoons juice to a boil. Combine remaining tablespoon juice and cornstarch in a small bowl. Stir until dissolved; whisk into boiling orange juice. Remove from heat. Stir in softened gelatin. Cool to lukewarm, and pour over cake.

Tips

  • Choose ripe blood oranges. Ripe oranges will have a deep red color and be slightly soft to the touch. Avoid oranges that are green or have blemishes.
  • Zest the oranges before juicing them. The zest is the flavorful outer layer of the orange peel. It will add a bright citrus flavor to your gelatin.
  • Use fresh lemon juice. Fresh lemon juice will give your gelatin a tart flavor that will balance out the sweetness of the oranges.
  • Bloom the gelatin before adding it to the hot liquid. Blooming the gelatin means sprinkling it over cold water and letting it sit for 5 minutes. This will help the gelatin dissolve evenly and prevent it from clumping.
  • Pour the gelatin mixture into a mold and refrigerate it until it is set. You can use any type of mold you like, but a Bundt pan or a loaf pan works well. Refrigerate the gelatin for at least 4 hours, or overnight.
  • Serve the gelatin with fresh fruit or whipped cream. Garnish the gelatin with fresh blood orange slices, raspberries, or blueberries. You can also serve it with whipped cream or ice cream.

Conclusion

Blood orange gelatin is a delicious and refreshing dessert that is perfect for any occasion. It is easy to make and can be customized to your liking. With its vibrant color and unique flavor, blood orange gelatin is sure to impress your guests. So, next time you're looking for a special dessert, give blood orange gelatin a try. You won't be disappointed!

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