Recipe

Blood Orange Salad Recipe

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Ingredients

Directions

Step #1 Strain the juice through a double layer of rinsed cheesecloth or a paper coffee filter.
Step #2 Soften the gelatin in 3 c of the juice.
Step #3 Bring the remaining 3-1/2 c of juice to a boil in a saucepan.
Step #4 Add the sugar & stir this to dissolve.
Step #5 remove this from the heat as soon as it dissolves & stir in thethe juice with the gelatin.
Step #6 pour this into a pretty glass bowl & allow this to cool.
Step #7 Cover with plastic wrap & put in the fridge overnight.
Step #8 Before serving, score deeply in a pattern of squares or diamonds.
Step #9 That way the gelatin stays pretty after you serve the first portions.
Step #10 Blood oranges become abundant in March & April.
Step #11 The juice makes this gelatin a beautiful red color, like strawerries.
Step #12 The recipe is written for quantity because it is such a great party dessert & it always creates a sensation.
Step #13 The gelatin can be made with other kinds of citrus juice.
Step #14 -- from Anna Tasca Lanza, The Flavors of Sicily (1996: ISBN 0-517-70079-4; Clarkson Potter, Pub.
Step #15 --.
Step #16 Per serving: 363 Calories (kcal); trace Total Fat; (0% calories from fat); 3g Protein; 90g Carbohydrate; 0mg Cholesterol; 67mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 5 Other Carbohydrates.
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