Deliciously Organic

Organic, Grain Free, Gluten Free, Paleo Recipes and Thyroid Health

Cranberry Kombucha Jello

Cranberry sauce is fun and all, but what about serving the kids Cranberry Kombucha Jello at Thanksgiving? Kombucha contains healthy probiotics to feed the gut, gelatin from a good source helps keep the bones and joints healthy, and the cranberries add a nice festive touch.

Cranberry sauce is fun, but what about serving the kids Cranberry Kombucha Jello? Kombucha contains healthy probiotics to feed the gut.

To add some healthy vitamin A and good fats to the mix, serve the kombucha jello with raw whipped cream! If you need to avoid dairy, whipped coconut milk makes a great substitute.

If you’re looking for more healthy versions of your Thanksgiving favorites, make sure to check out all of my Thanksgiving recipes!

Cranberry sauce is fun, but what about serving the kids Cranberry Kombucha Jello? Kombucha contains healthy probiotics to feed the gut.

P.S. – On Monday, you’ll be able to grab the Kindle version of my cookbook,The Grain-Free Family Table, for just $2.99! I’ve partnered with PaleoDork to help bring you this incredible price. Click here to get an email reminder of the sale from PaleoDork and a list of the other dozen Paleo cookbooks that will also be on available for just a few dollars a piece. After you opt-in, you’ll immediately get two free issues of Paleo Magazine sent to your inbox!

Cranberry Kombucha Jello

Adapted from The Big Book of Kombucha (coming out March 2016)

1/4 cup minced fresh cranberries
1/4 cup honey
2 tablespoons grass-fed gelatin
1/2 cup water
4 cups cranberry kombucha (I used Reed’s)

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 the 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 cream.

 

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14 Comments

  3. Ashlyn

    November 26, 2015 at 12:01 pm

    After I started to whisk in the kombucha, it started to foam like crazy. as i kept adding the kombucha, the foam didnt go away and the gelatin gradually started to separate. I kept it on the heat for a little longer to see if it died down and it did but some of the foam held onto the gelatin and left a layer on the top. Did this happen to anyone else? Or.. did i do something wrong?? I am super excited to see how it turns out nonetheless :)
    Reply to this comment

    • Deliciously Organic

      December 4, 2015 at 10:22 am

      The gelatin dissolves with in a couple of minutes and is not very hot at all. I don't think that when you mix in the cold kombucha with the dissolved gelatin that it will kill the yeast and bacteria. But, then again, I'm not an expert and haven't don't any tests on it! :) THat's my best guess.
      Reply to this comment

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