Pumpkin Week: Pumpkin Orange Jellies
½ cup pumpkin juice (see note below)
½ cup fresh orange juice
1oz chai or mulling spices, ground, or whole:
2 packets powdered gelatin
¼ cup hot water
Combine the pumpkin juice, orange juice, and chai spices in a mason jar or tupperware container and let sit in the fridge overnight. Alternatively you can bring the mixture to a simmer on the stovetop, remove from the heat, and chill completely.
Strain the spices from the liquid mixture (if you used whole spices) and taste for seasonings. You may choose to add some kind of sweetener if your orange juice was not sweet enough, or a pinch of salt might round it out nicely.
Sprinkle gelatin over your cold spiced juices and allow it to bloom for one minute.
Pour the hot water over your bloomed gelatin mixture and stir until the gelatin has dissolved.
Pour into cute pumpkin molds (found at The Dollar Tree) or into a small container and chill until firm. About 4 hours.
I popped the jellies out of my silicone mold easily and plopped them onto a snack board. These would be good on their own as well as a quick afternoon pick-me-up. Store in the fridge for about a week. The recipe makes about 20 pumpkins with these molds.