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–+ servings
Ebonie Garnica

Cranberry Kombucha Jello for Full GAPS

Full GAPS cranberry kombucha jello with finished homemade sour kombucha, minced fresh cranberries and raw honey stirred into the cooled mixture. Use after all ingredients are introduced and tolerated. Makes one 8-by-8-inch dish.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Chilling 4 hours
Total Time 4 hours 30 minutes
Servings: 1 8-by-8-inch dish
Course: Dessert, Full GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 1/4 cup minced fresh cranberries finely minced; measure after mincing
  • 1/4 cup raw honey stir into the cooled combined liquid
  • 2 tablespoons plain, unflavored grass-fed gelatin plain and unflavored; use gelling gelatin, not collagen peptides
  • 1/2 cup filtered water cold, for blooming the gelatin
  • 4 cups homemade cranberry kombucha homemade cranberry-flavored kombucha fermented until sour; measure the finished drink

Equipment

  • Small stainless steel saucepan
  • Large glass mixing jug or bowl
  • Whisk and measuring cups and spoons
  • Knife and cutting board
  • 8-by-8-inch glass dish
  • Thin knife and small spatula

Method
 

  1. Put the measured filtered water in a small saucepan. Sprinkle the gelatin evenly over the surface and leave it for 5 minutes. This is called blooming: the powder absorbs water and swells into a soft mass. Check that no dry powder remains on top.
  2. Place the pan over low heat and stir for about 2 minutes, until the gelatin becomes completely liquid and no grains remain. Continue gently as needed to dissolve it fully. Keep it below a boil.
  3. Remove the pan from the heat and let the gelatin cool slightly while it remains fluid. Transfer it to the large mixing jug or bowl before adding the kombucha. Stir in a little of the measured kombucha, then gradually stir in the rest. Keep the mixture off the heat.
  4. Once the combined liquid has cooled to room temperature and is still pourable, stir in the measured raw honey until there are no thick streaks. Add the minced cranberries. Stir gently to spread the fruit through the liquid, then pour into the glass dish. Leave any foam to settle before moving the dish.
  5. Refrigerate on a level shelf for 3 to 4 hours, until the center has set as well as the edges. Cut a small section to check that it holds together before portioning the whole dish. If the center is still loose, give it more time. Serve chilled, cut in the dish or spooned into bowls.

Notes

Kombucha: Start with finished homemade cranberry kombucha fermented until it tastes sour. Brewing time is separate. Sourness does not measure residual sugar. Full GAPS only after kombucha and the other ingredients are introduced and tolerated; serve as a snack between meals.
Honey and heat: Only gelatin and the measured water go over the burner. Add kombucha off the heat. Stir honey into the combined liquid once it has cooled to room temperature while still pourable.
Gelatin: Bloom for 5 minutes, then dissolve completely over low heat without boiling. Cool slightly while it remains fluid before gradually combining with the kombucha. Keep the stated amounts; collagen peptides do not gel this dessert.
Timing: The 4½-hour plan includes 10 minutes of preparation, a 20-minute gelatin-stage allowance and up to 4 hours of chilling. The gelatin stage includes blooming, brief heating, cooling and combining; it is not 20 minutes on the burner. Actual cooling and set vary. Check the center, not only the edges.
Larger batches: One base batch fills one 8-by-8-inch dish. At 2×, use two dishes of that size rather than doubling the depth in one. The amount controls change all five ingredients.
Storage: Keep covered in the refrigerator at 40°F (4°C) or below and use clean serving utensils. Serve chilled. Refrigerate perishable food within 2 hours, or 1 hour if above 90°F (32°C). Carry chilled portions with ice packs.

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