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Tangerine jelly

Williams-Sonoma Home! Williams-Sonoma: Cooks' Network

TANGERINE JELLY

4 fresh tangerines or tangelos
30 pieces white sugar cubes
2 cups dry white wine
1 envelope unflavored gelatin

Rub the tangerines all over with the sugar cubes, collecting as much skin oil on the cubes as possible. Pare some skin and cut into fine strips.
Peel remaining tangerines. Remove sections, discarding membranes and seeds.
Place sections in a mixing bowl. Pour the wine in a saucepan with the sugar cubes and the tangerine strips. Add gelatin.
Heat wine to a boil. Strain and let cool. Fill into glass bowls. Chill to set. Arrange tangerine sections on top.
Serve with LEMON OR LIME MOUSSE.


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