Food & Cooking Recipes Dessert & Treats Recipes Orange-Campari Gelatin Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 8 Molded gelatin is elevated when you make it with orange juice, Campari,and Champagne, plus a splashof freshly squeezed lemonjuice. Ingredients 1 ½ cups fresh orange juice (about 3 medium oranges), poured through a fine sieve, pulp discarded ½ cup Campari or pink grapefruit juice 1 cup sugar 3 tablespoons plus 1 teaspoon unflavored gelatin (about 5 quarter-ounce envelopes) 1 ½ cups Champagne or sparkling white wine 1 tablespoon fresh lemon juice Directions Stir together orange juice, Campari, and sugar in a medium saucepan. Sprinkle with gelatin; let soften 1 minute. Cook gelatin mixture over medium-low heat, stirring gently, until sugar and gelatin are dissolved, about 2 minutes. Pour mixture through a fine sieve into a stainless-steel bowl. Stir in Champagne and lemon juice; let stand 5 minutes. Using a slotted spoon, skim foam from surface. Pour mixture into a 4 1/2-cup fluted gelatin mold. Refrigerate until firm, about 4 hours or overnight. To serve, carefully set mold in a bowl of hot water for 5 seconds. Invert gelatin onto a serving platter. Cook's Notes You can use the juice of any sweet orange, such as Valencia or navel. Rate it Print