This recipe is great for your Halloween get together! The gelatin is orange, obviously, but it has canned mandarin oranges in it too so it tastes amazing. Also, the jack-o-lantern face is made of canned fruit. So it could count as a side dish or a dessert, personally I’d count it as a side dish and then have dessert too!
Start by greasing a 9 inch cake pan.
Next drain the juice from the mandarins, save 1 1/2 cups of the juice and discard the rest.
In a sauce pan place the mandarin juice and salt.
Bring to a boil.
Remove from heat and stir in the orange jello until it is dissolved. Set aside.
In a blender process the drained mandarins, orange juice concentrate, and lemon juice until smooth.
Stir this into the jello mixture.
Stir in 1 cup of lemon-lime soda pop.
See the gradation?
Use a canned pears to make a mouth for your jack-o-lantern.
Place the mouth in your prepared pan.
Make a nose and eyes for your jack-o-lantern too and place them in the pan.
Pour just enough jello so that the fruit face is just about 1/2 way covered. Place in the freezer until firm, about half an hour.
Gently, pour on the remaining gelatin. Refrigerate. Check the gelatin often to make sure your fruit is staying on the bottom where it is supposed to, and isn’t floating up. If it does float up just push it back to the bottom. Keep checking the gelatin until it is completely set. See the fruit trying to float? It’s there in the upper left area, were the left eye is.
Use a knife or icing spatula and glide it around the outside of the gelatin, between the pan edge and the gelatin, to loosen it from the edge.
Place your serving plate on top of the cake pan.
Flip the whole thing over so that now the cake pan is on top and the serving plate is on the bottom.
Pat and jiggle the pan and plate until the gelatin comes out.
Enjoy, your Jack-O-Lantern Gelatin!
- 2 (15oz.) cans of mandrin oranges
- pinch of salt
- 6oz orange gelatin
- ¾c. frozen orange juice concentrate
- 1T. lemon juice
- 1c. lemon lime soda pop
- canned pears
- Grease a 9 inch cake pan with cooking spray. Set aside.
- Drain mandarins and reserve 1½c. of the juice. Set mandarins aside.
- In a medium sauce pan heat the reserved mandarin juice and the salt. Bring to a boil.
- Remove from heat and stir in orange gelatin until dissolved. Set aside.
- In a blender process mandarins, lemon juice, and orange juice concentrate until smooth.
- Mix the blended mixture into the gelatin. Stir in the lemon- lime soda pop. Set aside.
- Cut the pears into shapes to make a face for your jack-o-lantern. Place the cut fruit into your prepared pan.
- Pour just enough gelatin mixture in to just come about ½ way up the side of the fruit, freeze for 30 minutes.
- Carefully pout the remaining gelatin over that. Refrigerate until set. Check the gelating often to make sure that the fruit eyes, nose, and mouth are not floating up to the surface, if they do just push them back down.
- Run a knife or icing spatula around the edge of the cake pan, between the gelatin and cake pan, to help loosen the gelatin.
- Place the serving plate upside down on top of the cake pan. Flip the entire thing over so that the cake pan is on top and the serving plate is on the bottom. Wiggle, jiggle, and tap the cake pan and serving plate around until the gelatin comes loose form the cake pan. Remove the cake pan. Enjoy!
Recipe adapted form: Taste of Home’s Apricot Aspic
Adapted by: Rilla Banks (A.K.A. Epic Sweet)