Instructions: ***Clementines are dark-orange fruits, similar to tangerines, often seedless.

Combine clementine juice, Grand Marnier or wine and spices in a small saucepan and simmer for 10-15 minutes. Split open vanilla bean and scrape insides into the pan. Cool juice to room temperature, and pour through a fine strainer to remove spices. Sprinkle juice with gelatin, let stand a few moments, and stir to dissolve gelatin in the juice.

Arrange clementine segments on the bottom of an 8 inch-by-4 inch loaf pan in an attractive arrangement (this will be the top of the dessert). Put remaining segments in the loaf pan. Pour in cooled juice mixture. Shake pan gently to ensure even distribution of the juice, pressing down slightly to even out the top.

Cover with plastic wrap and refrigerate at least six hours until set. To serve, dip terrine pan into warm water for 15 seconds to loosen sides of the terrine. Invert onto a serving plate and cut into 1 inch thick slices. Serve with mint sprigs.

Note: For easy juicing of clementines, place peeled whole clementines in a plastic bag. Make sure plastic bag is closed, then use a rolling pin to press clementines and release juices. Pour juices out of the bag and discard remaining membranes.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.