Ingredients
Equipment
Method
Strain the orange juice.
- Pour the orange juice through a fine-mesh strainer into a medium saucepan to remove any pulp and seeds.
Combine the ingredients.
- While the orange juice is still cold, add the cornstarch, sugar, salt, and orange zest, if using. Whisk thoroughly until completely smooth and no cornstarch lumps remain.
Cook until thick.
- Place the saucepan over medium heat. Cook, whisking and stirring constantly, until the mixture becomes very thick, smooth, and glossy, similar to a thick pudding.
Transfer to the dish.
- Immediately pour the hot orange mixture into a lightly greased 8-inch square dish or a dish lined with parchment paper. Smooth the top into an even layer.
Chill.
- Allow the mixture to cool slightly, then refrigerate for about 2 hours, or until completely cold and firm enough to slice.
Cut into squares.
- Carefully unmold the jelly. Lightly oil a sharp knife and cut into approximately 16 squares, wiping the blade between cuts as needed.
Coat with coconut.
- Place the desiccated coconut in a shallow bowl. Roll each orange jelly square in coconut until evenly coated on all sides.
Decorate and serve.
- Top each square with a candied cherry, if desired. Serve chilled.
Nutrition
Video
Notes
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- Freshly squeezed orange juice gives the brightest orange flavor, but 100% bottled orange juice also works.
- Strain fresh juice before cooking for a smoother jelly.
- Always mix the cornstarch into cold orange juice before heating to prevent lumps.
- Keep stirring while the mixture cooks because cornstarch thickens quickly and can stick to the bottom of the pan.
- The mixture should be very thick and glossy before you remove it from the heat. If it is still runny, the finished jelly may not set firmly enough to cut.
- Chill completely before slicing for clean, neat squares.
- Lightly oil the knife and wipe it between cuts for the best presentation.
- For the prettiest coconut coating, roll the squares shortly before serving.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freezing is not recommended because cornstarch-based jelly can release water and become grainy after thawing.