- Preparation and cooking time
- Serves 8 - 10
- 10 gelatine leaves
- 200ml hot water from the kettle
- 700ml warm, smooth-style orange juice
- 700ml warm cranberry juice
- STEP 1
Soak the gelatine leaves in cold water. Drain, squeeze and dissolve the soaked gelatine in the hot water from the kettle. Add to the warm, smooth-style orange juice and set aside. Repeat the process using warm cranberry juice. Pour half of the orange juice into a large jelly mould and chill in the fridge until set completely – about 4 hours. Cover the orange jelly with half the cranberry juice and chill to set. Repeat the process until both juices are used. Leave to set overnight.