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Opaque whole-cranberry gummies sweetened with raw honey on a cream ceramic plate

Full GAPS Cranberry Gummies

Tart whole-cranberry gummies made with fresh or frozen cranberries, raw honey and pure gelatin, with no bottled juice, maple syrup or agar.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 10 servings
Course: Dessert, Snack
Cuisine: American, GAPS
Ingredients Equipment Method Notes

Ingredients
  

Cranberry Gummies
  • 7 1/2-8 ounces fresh or frozen cranberries
  • 3/4 cup filtered water for simmering the cranberries
  • 1 cup filtered water for blooming the gelatin
  • 1/4-1/3 cup raw honey according to taste
  • 1/4 cup pure additive-free gelatin

Equipment

  • Stainless-steel saucepan
  • Small stainless steel saucepan
  • Blender
  • Mixing bowl
  • Whisk or spoon
  • Gummy molds
  • Firm tray
  • Measuring cups and spoons

Method
 

  1. Put the water measured for simmering and the cranberries in a stainless-steel saucepan. Bring to a simmer over medium heat, then simmer for 9 minutes, stirring occasionally, until the berries soften and many skins visibly split. Lower the heat to medium-low if the mixture starts boiling hard. Remove from the heat and cool until warm.
    Whole cranberries simmering in water with softened split skins in a stainless saucepan
  2. Transfer the warm cranberry mixture to a blender. Blend for 35 to 45 seconds, until smooth with no recognizable whole berries or loose skins.
  3. Pour the water measured for blooming into a small stainless-steel saucepan. Sprinkle the gelatin evenly over the surface and let it bloom undisturbed for 2 minutes, until hydrated and translucent.
    Pure gelatin bloomed for two minutes in water until translucent in a stainless saucepan
  4. Set the gelatin over medium-low heat. Stir until very steamy and completely dissolved, stopping before the liquid simmers.
  5. Combine the cranberry puree, dissolved gelatin mixture and raw honey in a bowl. Whisk or stir until the color is even, then fill supported molds immediately before the mixture begins to thicken.
  6. Refrigerate for at least 3 hours or overnight. For detailed molds, freeze for 30 minutes before unmolding, then let the gummies defrost slightly before serving or storing.

Notes

  • Use raw honey for the Full GAPS branch. Maple syrup and low-carb sweeteners are not substitutions on this card.
  • Use pure additive-free gelatin. Agar-agar is not used in this Full GAPS formula.
  • The gummies should be dense and mostly opaque because the whole cooked cranberries are pureed into the mixture.
  • Store covered in the refrigerator for up to 3 weeks or freeze for up to 3 months and defrost overnight in the refrigerator.

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