While in Japan, Art and I picked up this random orange jelly cup while at a convenience store. I could read the “20% juice!” kanji and the mandarin oranges looked refreshing after a long travel day. ….we slurped this up in our hotel room and now we are addicted. It makes a refreshing cool treat during the summer, a citrusy pick-me-up during the winter, and just an all-over anytime snack. It uses agar-agar instead of gelatin, which give a nice mouth feel because it shatters rather than bounces around. And it’s pretty easy to make, yaaayyyyy.
Ingredients:
4 grams agar-agar
40 ounces of tinned mandarin oranges
2 cups water
2 cups reserved syrup from mandarin orange tins
2 cups mandarin orange juice (freshly squeezed, but can store frozen)
1.) Separate mandarin oranges from the syrup. Reserve the syrup. Allocate mandarin oranges into ramekins/jelly vessels. (I use saved takeout containers because I’m Asian and I hoard them)
2.) Mix agar-agar and water in saucepan. I read somewhere to leave sugar out while boiling, so there’s that.
3.) Bring to a boil, then lower the heat to “low” and simmer for 2 minutes.
4.) Take saucepan off heat. Add syrup and mix. Then add juice and stir.
5.) Pour agar mixture into vessels with mandarin oranges.
6.) Let cool to room temperature. Then transfer to fridge to solidify.
7.) I read somewhere these should be consumed within 3 days?
Liz: Distracted 