Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Clove and Orange Jelly

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Clove and Orange Jelly

    This is a pretty, grown-up alcoholic jelly set in hollowed-out oranges. Start a day ahead: it takes time but not a great deal of effort.

    • Preparation time: 30 minutes, plus 1 hour infusing and overnight setting
    • Total time: 90 minutes, plus overnight setting

    Serves: 4


    • 6 Waitrose Juicing Oranges
    • 2 lemons
    • 4 whole cloves
    • 150ml Waitrose Amontillado Sherry or Marsala Superiore
    • 12 pack Costa Fine Leaf Gelatine
    • About 6 tablespoons sugar


    1. Wash, dry and pare the zest from 2 oranges and 1 lemon. Stick the cloves into one of the strips of zest. Pour the sherry or marsala into a bowl, add the zest and cloves and set aside to infuse for 1 hour.
    2. Place the leaf gelatine in a large bowl with the sugar. Add 300ml boiling water and stir until completely dissolved.
    3. Rinse, halve and carefully squeeze the juice from the remaining 4 oranges without breaking the skin. Using a spoon, scrape out the pith from the orange halves to leave 8 hollowed-out shells. Place on a baking tray and set aside. Squeeze the juice from the remaining fruit, and measure out 450ml of juice in total. Remove any pips, then without straining it, pour the juice into the gelatine mixture.
    4. Remove the zest and cloves from the sherry or marsala, strain the liquid into the gelatine mixture and stir well. Pour this mixture into the orange shells and chill overnight until set.
    5. Just before serving - the jellies should be perfectly firm - cut the orange shells in half with a sharp knife.

    Your recipe note

    Edit your recipe note

    Cook's tips

    Cardamom custard is delicious with this jelly. Heat a 500g tub Waitrose Fresh Custard in a pan with 5 or 6 finely crushed cardamom pods for 3-4 minutes, stirring occasionally. Remove from the heat and allow to stand for 10-15 minutes before serving.


    Average user rating

    0 stars