🖨️ Print post
Here’s one for the kiddos! But it’s sure to please all ages. This cranberry jello makes an elegant addition to holiday meals or to be served up as a child-friendly dessert for the most finicky taste buds. Kombucha adds healthy probiotics to feed the gut. Gelatin from a good source helps keep the bones and joints supported. And the cranberries add a nice festive touch!
Top this delicious dessert with some added vitamin A and good fats by adding whipped raw cream! If you need to avoid dairy, whipped coconut milk will make a nice topper.
Adapted from upcoming The Book of Kombucha
Ingredients
- ¼ cup minced fresh cranberries
- ¼ cup honey
- 2 tablespoons grass-fed gelatin
- ½ cup water
- 4 cups cranberry kombucha
Place the cranberries and honey in a medium sauce pan over low heat. Stir the mixture constantly, until the honey is melted and smooth. Pull off of the heat and let mixture sit for 10 minutes.
Meanwhile, combine gelatin and water in a measuring cup and let sit for 5 minutes (this allows the gelatin to bloom). Spoon the gelatin mixture into the honey mixture and heat over low heat, whisking constantly until gelatin is dissolved, about 2 minutes. Slowly whisk in the kombucha.
Pour mixture into an 8×8-inch baking dish and refrigerate for 3-4 hours, or until firm. Serve alone or with whipped raw cream.
🖨️ Print post
This sounds really good. When you specify “cranberry kombucha,” do you mean the commerical kind?
Hi Sam,
Ideally use organic cranberry kombucha, which can be bought from a commercial kombucha brewers or made at home yourself.
I hope you enjoy this treat!
Carrie
You could either use one made by a brand like GTS, or make your own.
Thanks for the info, Carrie.
Can you use blueberries and plain kombucha?
I would think that that would work.
Thank you for this amazing recipe-I’m excited about trying it! I live in the remote north and can’t get fresh cranberries-could I use frozen, as long as they’re defrosted and drained?
I haven’t tried it, but frozen cranberries should work.
Could you please explain how to make this recipe with homemade gelatin (not powdered commercial gelatin)? How does this affect the quantities of other ingredients? Thank you!
Nicole, you may of course experiment with using homemade gelatin, but as the concentration of actual colloids within any given concentrated stock is varied, results will likewise vary as well. However, the practice in years gone by was to create dishes such as Aspic using homemade, reduced gelatinous stock as the gelling agent. Perhaps this is something to look into… Let us know if you beat us to it!
Dear Carrie,Thanks so much for the webinar for thyroid support.Looking farther,the cranberry kombucha gelatin sounds delicious.Ill be listening!