RECIPE: Fruited Orange Gelatin from Scratch
This recipe produces a dessert miles and miles beyond the taste of commercial gelatins. And
the cost is only pennies, if the ingredients are purchased as follows:
A large package of gelatin envelopes. I use Knox Gelatin, in
the 32-envelope size.
A large can of frozen orange juice concentrate (16 oz),
reconstituted to 64 oz of juice (you’ll have enough for two recipes, plus a
couple of glasses of juice.)
* * * * * * * * *
Two envelopes gelatin
One cup sugar
One cup reconstituted orange juice
Two and one-half cups reconstituted orange juice
Fruit in season (the cheapest,) cut into bite-sized
pieces—for examples, one large mango, or three medium oranges, or two medium bananas
Put fruit in the bottom of a large salad bowl.
Place 2 envelopes’ worth of gelatin and one cup of juice in
a saucepan and stir thoroughly to dissolve the gelatin. (The natural acid in
the juice does this easily.) Put the saucepan over low heat and cook for one minute,
stirring constantly.
Remover from heat and sit in the sugar and the two and
one-half cups of juice.
Pour the gelatin mixture over the fruit in the bowl.
Refrigerate.
This will be ready to serve after three to five hours in the
refrigerator.
