Fresh orange jelly with Cointreau 3 Dec 2012 A delightful way of adding the rich sweet flavour of Navel oranges to the Christmas table

Now is the time of the year when Navel oranges appear in the shops, these are those wonderful juicy oranges that so many of us will remember being a festive treat.

Making a fresh jelly from them is a delightful way of adding their rich sweet flavour to the Christmas table.

You will need:

• 6 navel oranges
• 115g caster sugar
• 35g gelatine powder (1 packet)
• 2 tsp of Cointreau (optional but nice)
• 1 extra orange peeled and sliced fine for garnish.

Method:

• Dissolve the gelatine in 60 mls cold water
• Squeeze the oranges and mix the juice with the sugar
• Place juice and sugar into a pan and heat until the sugar has dissolved.
• Add 340 mls water, also the gelatine mix and stir in the Cointreau if using
• Strain into containers of your choice, decorating with thin slices of orange.
• Serve chilled.