Citrus Jelly Wedges (Immune-Boosting)

Ingredients

• 1 cup blood orange juice (fresh-squeezed or store-bought)
• ½ cup orange juice (fresh-squeezed or store-bought)
• 1 tablespoon fresh ginger, grated
• ½ tablespoon fresh turmeric, grated (or ¼ teaspoon ground turmeric)
• 2 tablespoons grass-fed beef gelatin powder
• 3-4 oranges or blood oranges, halved and hollowed out
• Pinch of flaky sea salt (optional, for topping)

Instructions

1. Prepare the Citrus Halves Cut 3-4 oranges or blood oranges in half crosswise (not lengthwise). Using a spoon, carefully scoop out all the flesh and juice from each half, leaving just the empty peel shells. You want the shells intact with no holes. Set the empty citrus shells aside. Squeeze the scooped-out flesh to extract juice (you need 1½ cups total juice). Strain the juice to remove pulp and seeds.
2. Infuse the Juice Pour 1¼ cups of the total citrus juice into a small saucepan (reserve ¼ cup for blooming the gelatin). Add the grated fresh ginger and grated fresh turmeric to the saucepan. Place over medium-low heat and warm gently for 3-5 minutes to infuse the flavors. Stir occasionally. Do NOT let it boil! You just want it warm enough to infuse the ginger and turmeric. The juice should become aromatic and slightly golden from the turmeric.
3. Bloom the Gelatin While the juice is warming, place the 2 tablespoons of grass-fed gelatin powder in a small bowl. Add the reserved ¼ cup of cold citrus juice to the gelatin and stir briefly. Let it sit for 3-5 minutes to bloom (the gelatin will absorb the liquid and become thick and spongy). This step prevents lumps!
4. Strain and Combine Once the juice has infused, strain it through a fine-mesh sieve into a clean bowl or measuring cup to remove all the ginger and turmeric pieces. You want smooth juice with no bits. Add the bloomed gelatin to the warm strained juice. Whisk vigorously for 1-2 minutes until the gelatin is completely dissolved and the mixture is smooth with no lumps. The mixture should be clear and liquid.
5. Fill the Citrus Shells Place the hollowed-out citrus halves on a baking sheet or large plate with sides (in case of spills). Carefully pour the gelatin-juice mixture into each citrus shell, filling them almost to the top but leaving about ⅛ inch of space. If any mixture spills over the edge, wipe it clean immediately.
6. Chill Until Set Carefully transfer the baking sheet to the refrigerator. Chill for at least 3 hours, or until the jelly is completely firm and set. The jelly should not jiggle excessively when gently shaken. For firmer jelly, chill for 4 hours or overnight.
7. Slice into Wedges Once the jelly is fully set, remove from the fridge. Using a sharp knife, slice each citrus half into 3-4 wedges, just like you would slice an orange. The jelly will stay inside the peel and you'll have beautiful citrus wedge shapes!
8. Serve Arrange the citrus jelly wedges on a serving platter. If desired, sprinkle a tiny pinch of flaky sea salt over the top of each wedge to enhance the flavors. Serve chilled and enjoy! Store any leftovers in an airtight container in the refrigerator for up to 5 days.