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Jelly flavoured with four kinds of citrus fruits https://www.metro.ca/userfiles/image/recipes/gelee-agrumes-2924.jpg PT15M PT05M PT3H25M
Mix all the juices in a bowl. Set aside.Pour half the juice in a saucepan and add the gelatin. Stir and let stand for 5 min.Heat the mixture on low heat for 45 sec. to dissolve the gelatin.Incorporate the sugar and the remaining juice. Mix well until the sugar is dissolved. Set aside.Peel the clementines and break into sections.Place the clementine sections in desert stemware.Cover with the fruit jelly and refrigerate 3 hr. or until the mixture is set.
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1 cup (250 mL) Sunkist valencia gold orange juice juice of 2 clementines juice of 2 lemons juice of 1 pink grapefruit 1 Tbsp. (15 mL) powdered gelatin 3 Tbsp. (45 mL) sugar 6 clementines
Jelly flavoured with four kinds of citrus fruits

Jelly flavoured with four kinds of citrus fruits

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  • Nut and peanut-free
  • Gluten-free
  • Lactose-free
4
servings
0:15
Preparation
0:05
COOKING
3:25
TOTAL TIME

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Ingredients

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  • 1 cup
    (250 mL)
    Sunkist valencia gold orange juice
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    1.65 l


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    MINUTE MAID JUICE

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    SIMPLY ORANGE JUICE

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  • juice of 2 clementines
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    EXTRA LARGE HONEYCRISP APPLES

    EXTRA LARGE HONEYCRISP APPLES

    $1.29 /lb

    PRODUCT OF U.S.A., EXTRA FANCY GRADE AMBROSIA APPLES PRODUCT OF ONTARIO, CANADA EXTRA FANCY GRADE STEM & LEAF CLEMENTINES PRODUCT OF SPAIN 2.84/kg



  • juice of 2 lemons

  • juice of 1 pink grapefruit
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    LARGE SEEDLESS NAVEL ORANGES

    LARGE SEEDLESS NAVEL ORANGES

    $1.69 /lb

    PRODUCT OF U.S.A. LARGE RED GRAPEFRUITS PRODUCT OF U.S.A. 3.73/kg


  • 1 Tbsp.
    (15 mL)
    powdered gelatin
  • 3 Tbsp.
    (45 mL)
    sugar
  • 6
    clementines
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    Flyer Deal  (1)
    EXTRA LARGE HONEYCRISP APPLES

    EXTRA LARGE HONEYCRISP APPLES

    $1.29 /lb

    PRODUCT OF U.S.A., EXTRA FANCY GRADE AMBROSIA APPLES PRODUCT OF ONTARIO, CANADA EXTRA FANCY GRADE STEM & LEAF CLEMENTINES PRODUCT OF SPAIN 2.84/kg


Imprimer ma sélection

Preparation

Mix all the juices in a bowl. Set aside.

Pour half the juice in a saucepan and add the gelatin. Stir and let stand for 5 min.

Heat the mixture on low heat for 45 sec. to dissolve the gelatin.

Incorporate the sugar and the remaining juice. Mix well until the sugar is dissolved. Set aside.

Peel the clementines and break into sections.

Place the clementine sections in desert stemware.

Cover with the fruit jelly and refrigerate 3 hr. or until the mixture is set.

Source : Metro

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