Recipe courtesy of Sara Moulton
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Total:
24 min
Prep:
15 min
Inactive:
4 min
Cook:
5 min
Yield:
4 servings
Level:
Easy
Total:
24 min
Prep:
15 min
Inactive:
4 min
Cook:
5 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Cut the oranges in half crosswise and squeeze out the juice. Strain and measure. You should have about 1 3/4 cups juice. Add more juice if you have less than this amount and remove juice if you have more.

Carefully scrape out and discard the pulp from the 2 navel oranges to form half shells. Combine 1/4 cup of the juice and the gelatin in a small saucepan. Set aside for 5 minutes to dissolve the gelatin. Heat the mixture slowly over low heat and stir constantly until smooth 3 to 4 minutes. Whisk in the remaining juice. Arrange the orange shells cut side up in muffin tins or ramekins. Divide the mixture among the 4 shells and cover each with plastic wrap. Chill until firm, at least 4 hours and preferably overnight. Cut each half into 3 wedges before serving.

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