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!
Cranberry 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
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