Orange Charlotte

Submitted by Rita Schackmann, Norris Electric Cooperative

Orange Charlotte

Course Dessert
Cuisine American


  • 3 envelopes unflavored gelatin
  • 3/4 c. cold water
  • 3/4 c. boiling water
  • 1-1/2 c. frozen orange juice concentrate
  • 2 T. Lemon juice
  • 1-1/2 t. grated orange peel
  • 1-1/2 c. sugar divided
  • 2-1/2 c. heavy whipping cream
  • Red (2 drops) and yellow (3 drops) food coloring
  • 1/2 c. mandarin oranges drained


  • In large bowl combine gelatin and cold water; periodically stirring for 10 minutes.
  • Add boiling water; stir until gelatin dissolves. Add juices, orange peel and 3/4 c. sugar.
  • Set bowl in ice water until mixture is syrupy, stirring occasionally.
  • Meanwhile, whip cream until soft peaks form. Gradually add remaining 3/4 c. sugar and beat until stiff peaks form. Don’t overbeat.
  • When gelatin mixture begins to thicken, fold in whipped cream and food coloring.
  • Lightly coat a 9-inch springform pan with cooking spray. Pour mixture into pan; chill overnight.
  • Just before serving, run a knife around edge of pan to loosen. Remove sides of pan. Garnish with oranges, cherries and mint leaves in the shape of flowers.


Editor’s note: I did not use the food coloring.