Orange Jelly

Ingredients

• 6 Oranges
• 2 Lemons
• 0.5 pound Granulated Sugar (About 1 cup)
• 1 pint Water (About 2 cups)
• 2 tablespoons Cornstarch
• 0.5 pint Golden Sherry or Madeira (optional) (About 1 cup)
• 0.25 cup Green Angelica (optional) (For decoration)

Instructions

1. 1Wash and dry the oranges and lemons. Rub the sugar on the outside of three of the oranges to extract the oils from the rind. This will add flavor and color to the jelly.
2. 2Squeeze the juice from all six oranges and two lemons into a basin. Strain the juice to remove any seeds or pulp.
3. 3Add the sugar (with orange zest) and water to the strained juice. If using, add the sherry or Madeira. Bring the liquid to a boil in a saucepan over medium heat, stirring until the sugar is completely dissolved.
4. 4In a small bowl, mix the cornstarch with a little cold water to form a smooth slurry. Gradually add the cornstarch slurry to the boiling liquid, stirring constantly to prevent lumps from forming. Continue to cook and stir until the jelly thickens to your desired consistency, about 1-2 minutes.
5. 5Pour the hot jelly into a mold or plain white basin. Let it cool to room temperature, then cover and refrigerate for at least 2 hours, or until completely set.
6. 6To unmold, dip the bottom of the mold briefly in warm water. Place a serving dish over the mold and invert. Decorate with thin slices of orange cut into quarters and arrange them around the base of the jelly. Place a small end of an orange on top of the jelly and garnish with green angelica leaves, if desired.