Jelly from oranges with carrots is suitable for two purposes – it can be a complement to meat and poultry, or it can be a dessert, however, hardly sweet.
An important note: this is a completely dietary dish, so for those who want dessert, but not really can afford it – this is a good option.
- 2 large carrots
- 2 cups freshly squeezed orange juice
- 2 tsp honey
- 1 sachet of gelatin
- ginger root – a slice of 1.5 cm
- orange peel – 1 tsp
- half a glass of water
We start with carrots: wash it, peel and three on a grater.
Soak gelatin in water. While it swells, pour 1 cup of orange juice into a saucepan, throw a carrot into it and let it boil – after that let it stand on a small fire for another three minutes. Then turn off the heat and pour in the remaining juice.
In another saucepan, we heat (but do not boil) wet gelatin. While it is warming, you can filter the carrots from the juice, but this is not necessary: carrot in jelly is good, but it will be opaque from it. This is a contraindication for us, so we filter it out. And you act at your discretion. When the gelatin has warmed up, pour it into the orange juice, add honey, mix and pour in the molds. If there are no molds, you can simply fill in the jelly in a deep plate – we did just that. We send the jelly in the refrigerator for a couple of hours. We serve it, sprinkled with grated ginger and zest.