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Zesty orange jelly segments recipe

BY Rachel Walker

1st Jan 2015 Recipes

Zesty orange jelly segments recipe
With sports days in full swing, Rachel Walker's delicious riff on a classic half-time snack is always a fun thing to pack in the picnic hamper.


Makes 8 segments
  • 2 naval oranges
  • 400ml orange juice
  • 40g caster sugar
  • 4 gelatin sheets
orange jelly segment


  1. Cut both oranges in half, and scoop out the filling, using your hands to squeeze the juice into a jug. Rinse the halves of orange and clean away as much pith as you can, as you would prepare a pumpkin.
  2. Use shop-bought orange juice to fill up the jug of juice to 400ml. Add the sugar to it, and then gently heat the orange juice, stirring until the sugar dissolves.
  3. Meanwhile, soak the gelatine sheets in cold water for five minutes, until they go soft. Stir them into the warm orange juice.
  4. Sit each hollowed-out orange half on a mug or jam jar to make sure they are stable. Fill with the orange jelly mixture, and refrigerate until set. Use a kitchen knife to cut each half of orange in half again, to make an orange segment.