Savory Blood-Orange Gelatin

• 3 cups blood-orange juice
• 1 teaspoon salt
• 1 1/2 tablespoons powdered gelatin

1. In a small saucepan, combine 14 cup of the blood-orange juice and the salt.
2. Bring to a boil and immediately remove from heat.
3. Add the gelatin powder and stir until dissolved.
4. Add the remaining juice and mix thoroughly.
5. Pour the mixture into a 4-cup mold, individual molds or an ice-cube tray.
6. Refrigerate until firm, at least 4 hours.

bloodorange juice, salt, powdered gelatin

Taken from cooking.nytimes.com/recipes/11340 (may not work)