The difference between my recipe and Niki's I used President's Choice Organic's 100% Pure Orange Juice with Pulp, instead of going through the trouble of squeezing the juice out of the oranges, I used powdered gelatine and did not add water to the juices.
Orange Lemon Jelly with Cardamom
- 4 cups of 100% pure orange juice
- 2 tablespoons powdered gelatine
- 8 cardamom pods
- 1 pink grapefuit
- 1 lemon
In the meantime heat the gelatine over gentle heat until melted. Add to the large pan of orange juice and add the grapefuit/lemon juices. Divide the mixture into 1/2-cup size gelatine containers, let cool completely and refrigerate for about 2 hours or until set.
Makes about ten/eleven 1/2 cup servings.
This gelatine has no sugar added and the grapefuit and lemon juices make it rather tart. I did not remove the cardamom pods. In fact I left the whole thing to float into the small containers. Once unmolded, the cardamom pieces could be seen inside the gelatine. Of course, if making this for company I would remove the cardamom bits. The flavour of cardamom is subtle and guests might not be able to identify it, but there is a difference from straight citrus juice that is extremelly appealing.