Jiggly Fruit Terrine

Jiggly Fruit Terrine

If you just feel like serving scrambled eggs and bacon one night, this fruity terrine is a side dish worth spending a bit more time on because it's so good. And hey, there's fruit in it. You'll probably want to serve a bready thing as well.

Serves 10

This recipe needs to be made the day before serving.

1 (24-ounce) jar cut-up grapefruit, with juice (available in the produce section of most supermarkets)
1 (24 1/2 ounce) jar mandarin oranges in light syrup
1/4 cup sugar
1/2 cup orange juice
2 envelopes unflavored gelatin
1 cup frozen unsweetened raspberries


At least one day before you plan on serving, oil or spray the inside of a 9-by- 5-inch loaf pan with cooking spray. Line pan with plastic wrap, leaving a 6-inch overhang on each side.

Pour grapefruit segments and mandarin oranges into strainer or colander, saving all juice. Pour these juices into a small saucepan; stir in the sugar.

Pour orange juice into small bowl and stir in gelatin to soften. Meanwhile, bring grapefruit/ mandarin juice and sugar mixture to a boil, stirring frequently. Lower heat and simmer for 20 to 25 minutes, or until liquid has been reduced by about a third. Remove from heat and stir in softened gelatin mixture until thoroughly dissolved.

Add grapefruit sections, mandarin oranges, and frozen raspberries to loaf pan, and carefully pour citrus-gelatin mixture over them. Bring overhanging plastic wrap up to cover top. Refrigerate overnight. When ready to serve, unmold the terrine onto a cutting board, peel away the plastic wrap, and slice with a very sharp knife. (Or you can save yourself some trouble and just make the terrine in a bowl and scoop it out.)