Meera Sodha’s vegan recipe for Campari and fresh orange jelly

From theguardian.com

A breezy and boozy festive orange jelly shot through with Campari

Some things, such as Michael Bublé, sprouts and tinsel, just shout “Christmas!” Others, a bit like Die Hard and charades, have never worn a Christmas jumper themselves but still look the part in the festive line-up. Well, Campari is one of those, too. It has strong yuletide credentials: it’s red and it’s boozy, for a start, but it also has spiced notes of clove, cinnamon and a hint of orange peel, making it a perfect partner for the orange juice in these jellies and for general all-round merriment this season.

Campari and fresh orange jelly

Meera Sodha’s Campari and fresh orange jelly. Photograph: Louise Hagger/The Guardian. Food styling: Emily Kydd. Prop styling: Jennifer Kay. Food styling assistant: Kristine Jakobsson

If you’re pressed for time, you could buy good-quality orange juice instead of squeezing your own, but the citrus zest really adds a lovely touch here. Vege-Gel can be found in the baking aisle of most major supermarkets.

Prep 15 min
Cook 10 min
Cool 2 hr+
Serves 4

6 large oranges, 3 zested (optional) and all juiced, to get 350ml in total
1 sachet Dr Oetker Vege-Gel
200ml Campari
2 tbsp caster sugar
4 scoops non-dairy vanilla ice-cream, to serve – I like Swedish Glace

Pour the orange juice into a small pan, sprinkle in the Vege-Gel and stir until it dissolves. Pop the pan on a low to medium heat, bring briefly to a boil, then take off the heat, stir through the Campari and sugar to dissolve, then pour the mix into four little glasses. Leave the jellies to cool, then refrigerate for a couple of hours, until fully set. Meanwhile, fold the zest, if using, in a damp paper towel and pop it in the fridge, too.

To serve, spoon a scoop of ice-cream on top of each set jelly and sprinkle on some of the reserved orange zest, if using.

https://www.theguardian.com/food/2023/dec/16/vegan-fresh-orange-campari-jelly-recipe-meera-sodha