|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 1g||1%|
|Saturated Fat 1g||3%|
|Total Carbohydrate 10g||3%|
|Dietary Fiber 1g||4%|
|Total Sugars 8g|
|Vitamin C 27mg||136%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Jello shots take on an entirely different look in these candy corn oranges. The recipe is the work of Cointreau mixologist Kyle Ford and they're a fun party treat for Halloween or any occasion where pint-sized, spiked oranges may add to the festivities.
There have been many creative molds devised for these jiggling shooters, but this is a favorite because they use a natural mold. Creating them is not as difficult as it may seem, either. Simply follow the steps carefully and be patient, allowing the gelatin layers to set properly.
10 large oranges
1 1/2 cups water, divided
1 (3-ounce) package orange-flavored gelatin
1 1/2 cups Cointreau Orange Liqueur, divided
1/2 cup coconut milk
1/4 cup sugar
1 (1/4-ounce) envelope unflavored gelatin
Note: while there are multiple steps to this recipe, these jello shots are broken down into workable categories to help you better plan for preparation and assembly.
Gather the ingredients.
Cut the oranges in half and hollow them out. Place them in a pan that will keep the shells from tipping and fit in your refrigerator.
Make the Orange Layer
Boil 1 cup water and stir in the orange-flavored gelatin.
Once dissolved, remove from the heat and stir in 1 cup of Cointreau.
Pour the mixture into the orange peels, filling each halfway.
Refrigerate for 2 to 3 hours, or until firm.
Make the White Layer
Add 1/2 cup of water, coconut milk, sugar, and gelatin to a saucepan.
Over medium heat, stir until the gelatin and sugar are dissolved.
Remove from the heat and stir in 1/2 cup Cointreau.
Pour the mixture on top of the orange jello layer and refrigerate overnight.
With a sharp knife, cut the orange halves in eighths.
Serve and enjoy!
- Don't waste the orange pulp when hollowing the peels. Instead, throw them in the juicer, muddle them for cocktails, or enjoy a fresh fruit snack.
- In both gelatin layers, Cointreau takes the place of the cold water typically used to make regular gelatin and precise measurement is key. If you overpour the liqueur, you run the risk of having a gelatin that will never set because there's too much alcohol.
- To cut the jello oranges, cut each half in half, then make four slices out of each half.
- If you cut each orange half into eight pieces, you'll have 160 pieces. That may sound like a lot, but they're small bites. Count on each guest having at least four and cut them larger if you like.
- You can also build the gelatin layers in shot glasses (glass or plastic). Serve them with tiny spoons if you choose glass; guests can squeeze the jello out of plastic cups.
- The recipe can also be used with lemons or limes, though you'll likely need more of those smaller fruits for the same volume. Switch to the matching flavor of gelatin or go with any flavor you like.
How Strong Are Candy Corn Oranges?
Cointreau is not a low-alcohol liqueur—it is 80 proof, after all—so these are not going to be as delicate as they may seem. The estimated alcohol content is 17 percent ABV (34 proof), which is a little stronger than regular jello shots. That shouldn't be a big issue unless someone eats far too many.