Here’s one for the kiddos! But it’s sure to please all ages. This cranberry jello makes an elegant addition to holiday meals or to be served up as a child-friendly dessert for the most finicky taste buds. Kombucha adds healthy probiotics to feed the gut. Gelatin from a good source helps keep the bones and joints supported. And the cranberries add a nice festive touch!
Top this delicious dessert with some added vitamin A and good fats by adding whipped raw cream! If you need to avoid dairy, whipped coconut milk will make a nice topper.
Adapted from upcoming The Book of Kombucha
- ¼ cup minced fresh cranberries
- ¼ cup honey
- 2 tablespoons grass-fed gelatin
- ½ cup water
- 4 cups cranberry kombucha
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 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 raw cream.