Orange and Cranberry Agar Jelly Cubes
Inspired by techniques from Serious Eats and America's Test Kitchen.
Firm, vegan jelly cubes in two colours, made by boiling orange and cranberry juice with agar powder and cutting the set slabs into cubes.
None of the 14 major EU allergens. Always check the labels of the products you use.
Method
- 1
Oil the containers. Wipe the inside of both containers very lightly with oil and blot off any excess with kitchen paper.
- 2
Make the orange jelly. Whisk the agar and sugar into the cold orange juice in one saucepan. Bring it to the boil and boil gently for 2 min, whisking, until there are no specks of agar left.
- 3
Pour. Pour the orange jelly into the first container and skim off any foam with a spoon.
- 4
Make the cranberry jelly. Repeat with the cranberry juice, sugar and agar in the second pan, boil for 2 min and pour into the second container.
- 5
Let them set. Leave both at room temperature for 30 min, then chill for 1 h, until firm enough to slice cleanly.
- 6
Cut into cubes. Run a knife around the edges, turn each slab out onto a board and cut into 2.5 cm cubes.
Storage
Keep in an airtight container in the fridge for up to 5 days.
Equipment
- 2 square containers or tins, about 15 cm
- 2 small saucepans
- whisk
- sharp knife
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 96 kcal |
| Protein | 0.5 g |
| Carbohydrate | 23.3 g |
| of which sugars | 20.2 g |
| of which free sugars | 20.2 g |
| Fat | 0.4 g |
| of which saturates | 0 g |
| Fibre | 0.2 g |
| Salt | 0.01 g |
Protein per 100 kcal
0.5 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
