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November 20, 2015

Cranberry Kombucha Jello

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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 Kombucha Jello

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!

Cranberry Kombucha Jello

 

 

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Cranberry Kombucha Jello

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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

  1. 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.
  2. 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.
  3. 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

Keywords: cranberry kombucha

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Filed Under: Dairy and Grain-Free Recipes, Dairy-Free Recipes, Desserts, Egg-Free, Egg-Free, Dairy-Free, Egg-Free, Grain-Free, Egg, Dairy and Grain-Free, Gaps Diet, Gluten Free Recipes, Grain Free Recipes, Holiday, Kids and School Lunches, Nut-free, Paleo Recipes, Thanksgiving, Thyroid Support and Health Recipes (Days 31+), Uncategorized | 17 Comments

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17 Comments

  1. Liv Faye

    November 20, 2015 at 7:53 pm

    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 :D
    to Liv Faye" aria-label='Reply to this comment to Liv Faye'>Reply to this comment
    • Deliciously Organic

      November 23, 2015 at 10:05 am

      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! :)
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  2. Pam

    November 21, 2015 at 11:40 am

    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?
    to Pam" aria-label='Reply to this comment to Pam'>Reply to this comment
    • Deliciously Organic

      November 23, 2015 at 10:05 am

      I did!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  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 :)
    to Ashlyn" aria-label='Reply to this comment to Ashlyn'>Reply to this comment
    • Deliciously Organic

      November 30, 2015 at 5:37 pm

      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.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  4. Bev

    November 30, 2015 at 10:10 pm

    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.
    to Bev" aria-label='Reply to this comment to Bev'>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.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  5. gina tyler DHOM

    November 16, 2016 at 11:31 am

    instead of gelatin from a cow use agar agar (seaweed)
    to gina tyler DHOM" aria-label='Reply to this comment to gina tyler DHOM'>Reply to this comment
    • Brigitte

      November 18, 2018 at 7:57 pm

      Do you think you would need the same amount of agar agar?
      to Brigitte" aria-label='Reply to this comment to Brigitte'>Reply to this comment
  6. Lea

    May 31, 2018 at 10:14 pm

    Love any recipe that uses gelatin and/probiotics!!! I think I might make this to snack on during labor!!!
    to Lea" aria-label='Reply to this comment to Lea'>Reply to this comment
    • Deliciously Organic

      June 2, 2018 at 9:33 am

      Great idea!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  7. Kim

    March 28, 2019 at 1:07 am

    This looks awesome! I love the creativity with the kombucha! My question is: have you tried using less honey? Thanks!
    to Kim" aria-label='Reply to this comment to Kim'>Reply to this comment
    • Deliciously Organic

      April 1, 2019 at 9:55 am

      You need the sugar in order for the liquid to ferment so I don't advice reducing it.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  8. Jen

    November 10, 2021 at 7:03 am

    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!
    to Jen" aria-label='Reply to this comment to Jen'>Reply to this comment
    • Deliciously Organic

      November 15, 2021 at 9:32 am

      I haven't tested it, but I think it might work. It will change the flavor some, so keep that in mind! :)
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment

Trackbacks

  1. 40 Classic Jello Recipes (Easy + Best) says:
    March 10, 2022 at 7:46 am
    […] Follow this recipe for ideas on how to make it.  […]
    to 40 Classic Jello Recipes (Easy + Best)" aria-label='Reply to this comment to 40 Classic Jello Recipes (Easy + Best)'>Reply to this comment

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Through unprocessed, organic food and detox I’ve reversed Hashimoto’s disease, chronic migraines, IBS and eczema.

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