HEY GIRLS! Justine here with a very tasty dessert DIY! Seems like cakes in mason jars have been ALL THE RAGE this year, so it only seems fitting to close out 2016 with my very own Christmas Dessert Jar!

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I picked the SUNNIEST fruit I could think of! ORANGES. YUM. Gonna bring that sunshine to the dinner table! Plus it’s a bit lighter than the traditional rich desserts you get during this time of year! There are four (that’s right FOUR) different and DELCIOUS layers in this recipe, but they are all super duper easy. Like seriously, I wouldn’t make life MORE difficult during these busy times!! We gotta keep it QUICK and we gotta keep it DELISH.This recipe will make enough for 4 large mason jars OR 6-8 small ones.

ingredients_justineTools:

Mason Jars.

Casserole dish (for the oranges)

Oven dish (for the crumble)

Heavy sauce pan (for the caramel)

Electric Hand whisk (for the icing)

Bowls

Optional: Ribbons, tags, piping bag.

Caramelised Oranges

6 oranges

2 cups fine sugar

1 cup water

1 teaspoon of cinnamon

CAREFULLY slice the top and the bottom of the orange and then slice off the sides. Make sure there’s no more white stuff because that’ll turn them bitter. From here you can either cut it in pieces or you can cut it in neat slices, whatever you prefer. Cut them above a casserole dish and catch as much of the juice as you can in the dish.

To make the caramel, put the sugar and the water in a big sauce pan on a low heat. Stir until the sugar dissolved. Let it boil slowly for a few minutes, KEEP STIRRING! Stir in the cinnamon. Turn off the heat and let the caramel cool slightly. Then tip the caramel (CAREFUL, caramel stays HOT for a LONG time!) in the casserole dish with the oranges. Let them cool off further there.

Pistachios

2 cups of unsalted shelled pistachios, put them in a freezer bag, zip and crush them with a rolling pin!

Super Nice Icing

1 ¼  cup full-fat cream cheese

¼ cup lightly salted butter, softened

¾ cup icing sugar

To make the icing use an electric hand whisk and blend 5 tbsp of the cream cheese with the butter until smooth. Then add the remaining cream cheese and icing sugar. Whizz again until creamy, transfer to a piping bag fitted with a nozzle of your choice, or keep it in the bowl.

Cookie Crumble

1 cup plain flour

½ cup caster sugar

½ cup unsalted butter at room temperature, cut into pieces

Cinnamon

Put all the ingredients in a bowl and quickly knead them into a crumbly dough. When you have  nice crumbles, transfer to the oven dish and bake for 15 minutes at 375F

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Now that you’ve got all your layers TIME TO ASSEMBLE THE JARS (aka my FAV part)!!

Start with a layer of crumble, then place a few oranges on top, make sure that they are close to the edge of the glass so you get cute layers. Scoop some of the caramel juice on top of the oranges (soooo YUMMY! Sweet and TANGY!). Then a layer of pistachios and then pipe or spoon on the icing. Decorate with a few pistachios on top.

Close the jar and DECORATE! BOOM! Ya nailed it! These will also keep in the fridge for 2-3 days.

If you have some leftover oranges… stick ‘em in some yogurt! DELISH!! Or I guess let your cat play with them. 😀

Let me know what you think girls!

XOXO Justine