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Cranberry Orange Jello With Walnuts for Full GAPS

A tart Full GAPS cranberry-orange jello with whole-berry purée, prepared walnut pieces, fresh orange zest and raw honey. Serves four; allow one to two hours for chilling after the short heating step.
Print Recipe
Cook Time 5 minutes
Chill Time 2 hours
Total Time 2 hours 5 minutes
Servings: 4 servings
Course: Dessert, Full GAPS, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups organic cranberries rinsed, stems and damaged berries removed
  • 2 cups filtered water for blending the cranberries; separate from the additional bloom water
  • 2 tablespoons plain unflavored grass-fed beef gelatin gelling gelatin, not collagen peptides
  • 1/4 cup filtered water additional water, for moistening the gelatin
  • 1/2 cup prepared walnuts chopped and measured after preparation and drying
  • 1 teaspoon fresh orange zest finely grated colored peel, without white pith
  • 2 tablespoons raw honey
  • coconut oil as needed to grease the glass dish

Equipment

  • Ninja BN801 blender Cold cranberries and water only.
  • Small saucepan Room to stir the base batch; use two batches at 2x.
  • Small bowl for gelatin
  • Measuring cups, spoons and fine grater
  • Spoon or whisk
  • Glass dish Lightly greased with coconut oil; roomy enough for the whole batch.

Method
 

  1. Lightly grease a glass dish with coconut oil. Have the prepared walnuts chopped and measured, the orange zest finely grated, and the honey measured.
  2. Blend the cranberries and two cups of water cold in the Ninja BN801 until the berries are broken down. Pour into a saucepan over medium heat. Keep hot liquid out of the Ninja blender.
  3. Mix the gelatin with the additional quarter cup of water in a small bowl, making sure the powder is moistened. This is separate from the two cups used for blending.
  4. Add the gelatin mixture to the saucepan. Stir for about five minutes until warm and the gelatin is fully dissolved, without dry pockets or gelatin lumps. Fine berry flecks can remain.
  5. Remove from the heat and stir in the prepared walnuts, honey and orange zest. Mix so the honey blends through and the nut pieces are coated with the cranberry mixture.
  6. Pour the whole batch into the greased glass dish, including the nut pieces. Let the filled dish cool if hot before refrigerating. Chill for one to two hours, or until set, then slice or portion into four servings. Allow longer if the middle is still too soft.

Notes

Water: Two cups are for blending, and another quarter cup is for the gelatin. Total water is two and one-quarter cups.
Prepared walnuts: Start with finished salt-soaked crispy walnuts. Chop and measure half a cup after preparation and drying. Making that ingredient is additional.
Timing: About five minutes heating plus one to two hours chilling. Allow two hours for chilling. Measuring, zesting, blending, preparing walnuts and cooling the filled dish if needed are additional. Full gelatin dissolution and a set middle determine completion.
Orange: Use one teaspoon fresh zest. Orange juice is not an ingredient in this version.
GAPS: Full GAPS once berries and prepared nuts have been introduced. Contains walnuts, with no dairy or egg ingredient. Not Intro or No-Plant GAPS. The salt-and-water walnut method contains no dairy starter.
Texture: Whole-berry purée gives an opaque cranberry set with fine berry flecks and visible walnut pieces. No straining or clear bottled juice is used.
Doubling: Use the doubled ingredients, then divide between two batches and two similar glass dishes to allow stirring space and keep a similar depth. Additional batch work takes additional time. Chill until the middle is set.
Serving and storage: Keep covered in the refrigerator until serving. Take out the portions wanted and return the remainder to the fridge.

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