Honey Tangerine Gelatin Recipes

HONEY TANGERINE GELATIN

Steps:

• If using gelatin sheets, soak them in a bowl of cold water for about 10 minutes, then squeeze out the excess water. If using powdered gelatin, mix it with the tangerine juice and let sit for 5 minutes. Heat the tangerine juice, zest and sugar in a saucepan, stirring, until the mixture is warm and the sugar is dissolved. Remove from the heat and dissolve the gelatin in the juice mixture.
• Pour into serving glasses or bowls. Refrigerate until set, about 4 hours. Serve with whipped cream and cookies.

TANGERINE JELLY

Steps:

• In a large saucepan combine the tangerine and lemon pulp, tangerine peel and water.
• Bring to a boil, reduce heat, cover and simmer for 10 minutes, stirring occasionally.
• Strain juice through a damp jelly bag.
• Measure 4 cups of juice.
• Combine the strained juice and powdered pectin in a large saucepan.
• Over high heat bring to a boil.
• Add Sugar.
• Stir until sugar is dissolved.
• Return to a boil-rolling.
• Boil hard for 1 minute.
• Skim foam if needed.
• Ladle hot jelly into hot jars, leaving 1/4 inch head space.
• Adjust caps.
• Process 10 minutes in a boiling water bath canner.

HONEY TANGERINE MARTINI

Steps:

• Shake all ingredients in an ice-filled mixing glass. Strain into chilled martini glasses. Garnish with orange peels.

HONEY TANGERINE GRANITA WITH SOUR CHERRY SYRUP AND FRESH RASPBERRIES

Steps:

• Granita:
• Pour the water, tangerine juice, and lemon juice into a saucepan and place over medium-high heat. Bring to a boil, add the honey and sugar, and stir until dissolved. Pour the mixture into a shallow metal pan and let cool to room temperature. Place in the freezer and stir every 30 minutes for 2 to 3 hours. You'll want the granita to be firm but not rock hard.
• Syrup:
• Place the cherries in the bowl of a food processor and process until smooth. Put all the ingredients into a saucepan and place over high heat. Let it come to a boil, reduce the heat, and simmer for 10 minutes. Pour into a heatproof pitcher and let cool to room temperature.
• Assembly:
• Divide the granita among 4 martini glasses, top with fresh raspberries, and drizzle the whole thing with the syrup.

HONEY TANGERINE GELATIN

Steps:

• If using gelatin sheets, soak them in a bowl of cold water for about 10 minutes, then squeeze out the excess water. If using powdered gelatin, mix it with the tangerine juice and let sit for 5 minutes. Heat the tangerine juice, zest and sugar in a saucepan, stirring, until the mixture is warm and the sugar is dissolved. Remove from the heat and dissolve the gelatin in the juice mixture.
• Pour into serving glasses or bowls. Refrigerate until set, about 4 hours. Serve with whipped cream and cookies.