I’m just going to give you a fair warning now: This won’t be the last of the cranberry recipes this season. 

I’m slightly obsessed with the tartness of cranberries and I think they are a great addition to a lot of the richer, creamier foods you find during the winter.  They add a certain lightness to a dish.  Plus their burgundy jewel tones are like the color of the season this year.

Trust me, I know about fashion (she said whilst wearing fuzzy socks, sweatpants covered in cat hair, and a t-shirt).

Anyways, I had some juice leftover from when I made my CranApple Cider and I wanted to do something other than just drink it.  I’ve been experimenting with gummies using Vital Proteins Gelatin (not sponsored, they’re just my favorite brand).  I use their collagen peptides in my morning drink all the time and decided to give their gelatin a try because I could make gummies.  And who doesn’t want gummies?

These remind me a lot of the egg Jello jigglers my mom would make around Easter, just a little less jiggly and not so full of sugar.  If you’re worried that these are harder to make than regular Jello, I promise you they aren’t.  People get all weirded out when they hear things like ‘bloom your gelatin’ and think that it’s a labor-intensive process.  Me included.  But after making these a few times the past month I can tell you blooming your gelatin isn’t something to get all worked up over. 

Oh, and BTW, blooming gelatin consists of pouring your gelatin over cold water and letting it sit.  That’s it.

If you’re looking for a fun recipe to make with your kiddos over Christmas break, this is a good one.  It doesn’t take too long, it’s neat to watch juice firm up in a mold, and they are good and good for you.  I won’t go into all the good things gelatin can do for you, but you can check out some of the benefits here.

Alright, let’s make some gummies!

CranApple Gummies 

• 2 cups CranApple Cider (or your favorite storebought cider)
• 2 tsp fresh ginger
• 2 tsp cinnamon
• 4 tbsp gelatin (I use two stick packs of Vital Proteins gelatin)
• silicone molds or 8 x 8 casserole dish

1. If you’re making your juice, follow these instructions.  If you already have the liquid you’re using ready, pour all of it into a blender along with the ginger and cinnamon.  Blend until everything is smooth and combined.
2. Pour one cup into a medium-sized bowl and the other cup into a small saucepan.  Sprinkle the gelatin over the liquid in the bowl and let it sit for five minutes while you heat up the other liquid.
3. Heat the small saucepan over medium-low heat, stirring occasionally.  You want to bring it to a very low simmer but don’t let it boil.  Remove from the heat and let it cool for 2 minutes.
4. Pour the warm liquid in with the gelatin.  Whisk until there are no lumps.  If you’re using an 8 x 8 casserole dish, rub it with a small amount of coconut oil.  You can skip this step if you’re using silicone molds.
5. Pour the juice into the casserole dish or molds and transfer to the fridge.  Let the gummies cool for at least 2 hours but you can let them sit overnight too.
6. Use a butter knife to cut up the gummies into squares or pop them out of the mold.  Keep them in an airtight container in the fridge for up to a week.