Tangerine & Vanilla Jelly

This recipe came up as I was looking for using all the amount of fresh tangerine I had peeled to make my tangerine dust.
This jelly is very easy to make. It has beautiful and delicate scent and taste.
You can use it instead of a citrus sorbet during a dinner or as desert after a nice fish meal.
I am sure you will love it!

  • DifficultyEasy
  • CostCheap
  • Preparation time15 Minutes
  • Rest time4 Minutes
  • Cooking time15 Minutes
  • Servingserves 6 people
  • Cooking methodStove
  • CuisineItalian


  • 2 lfresh tangerine juice
  • 125 gcornstarch
  • 125 gbrown sugar
  • 1vanilla bean
  • q.s.almond flakes (to decorate)


  1. – squeeze the tangerines and pour the juice into a saucepan together with the vanilla seeds and the vanilla bean (keep half a glass juice aside and dissolve the cornstarch into it);

    – add the sugar and mix well;

    – put the saucepan onto the stove on a medium heat, bring to boil;

    – pour the glass with the cornstarch solution onto the simmering juice;

    – remove the vanilla bean and stir well till the juice starts to thicken;

    – remove the saucepan from the fire and keep on stirring until it thickens;

    – pour the warm jelly onto a loaf cake silicon baking tray;

    – top with almond flakes;

    – let the jelly to reach room temperature, then put it into the fridge;

    – keep refrigerate for at least 4 hours or till the jelly becomes firm;

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