Last Updated on July 14, 2025 by Deliciously Organic
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.
 
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.
You can change up this recipe using various flavors of kombucha to make things fun!
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PrintCranberry Kombucha Jello
Adapted from The Big Book of Kombucha
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 4 hours 30 minutes
- Category: Dessert
- Diet: Gluten Free
Ingredients
Units
- 1/4 cup minced fresh cranberries
- 1/4 cup raw honey
- 2 tablespoons grass-fed gelatin
- 1/2 cup filtered water
- 4 cups cranberry kombucha (I used GT Synergy)
Instructions
- 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.
Nutrition
- Serving Size: 1
I’ve been looking for fun recipes with probiotics, this looks fantastic and it’s so creative. Thanks Carrie 🙂 Children are not the only ones that will enjoy it though 😀
I agree! I ate a big bowl of it the other night and loved that it tasted like a huge indulgence, but was super healthy! 🙂
I see you mentioned that you used Cranberry Kombucha in this recipe. I went to the website, but could only find Cranberry/Ginger. Is that what you used?
I did!
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 🙂
Mine also foamed up on the top, but the foam went away in the fridge. I’m not sure why the gelatin separated as it should have been dissolved when it was heated with the water.
Doesn’t the heat kill the yeast and bacteria in the kombucha? When I make yogurt I never add my starter until the milk has cooled to under 110 degrees.
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.
instead of gelatin from a cow use agar agar (seaweed)
Do you think you would need the same amount of agar agar?
Love any recipe that uses gelatin and/probiotics!!! I think I might make this to snack on during labor!!!
Great idea!
This looks awesome! I love the creativity with the kombucha! My question is: have you tried using less honey? Thanks!
You need the sugar in order for the liquid to ferment so I don’t advice reducing it.
Do you think it might be possible to substitute maple syrup for honey? My daughter can’t have honey, so I’m always looking for alternatives when I see a good recipe!
I haven’t tested it, but I think it might work. It will change the flavor some, so keep that in mind! 🙂