RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1140
View Recipe |
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Recipe Name: |
Blood Orange Glaze |
Source: |
Martha Stewart Living, April 1994 |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-03
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Course: |
Sauce |
Used in Baskets: |
No |
Base: |
Fruit |
Kosher: |
No |
Ethnicity: |
American |
Kosher for Passover: |
No |
Preparation Time: |
0.00
Minutes |
Number of Servings: |
8 |
Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
8 |
Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
Oven Temp: |
0 |
Approx. Cost/Serving: |
$10.00
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# Sides Included: |
0 |
Difficulty: |
Easy |
Yields :
| 0
Cup
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Tested: |
No |
Wine Type: |
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Wine Suggestion: |
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Equipment Needed: |
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Suggested Sides: |
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Comments: |
Yields enough for one 7-inch cake.
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Ingredients: 0.75 Teaspoon gelatin, unsweetened
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Directions:
In a small bowl, sprinkle gelatin over 2 tablespoons of the juice; let stand until soft, about 10 minutes. In a small saucepan, bring sugar and 4 tablespoons juice to a boil. Combine remaining tablespoon juice and cornstarch in a small bowl. Stir until dissolved; whisk into boiling orange juice. Remove from heat. Stir in softened gelatin. Cool to lukewarm, and pour over cake. |
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Nutrition per Serving: |
Calories: |
19 |
Total Carbs: |
4.6 |
Net Carbs: |
0.0 |
Cholesterol: |
0.0 |
Fat: |
0.0 |
Protein: |
0.28 |
Fiber: |
0.04 |
Sodium: |
0.56 |
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