A healthy cranberry gelatin recipe?!
I am seriously addicted to this stuff. Yes it's a healthy cranberry gelatin recipe, good for you because of the gelatin from grass-fed cows, all the antioxidant-rich cranberries, and the real maple syrup is a healthy natural sweetener and all, but it's still sugar, so be careful! I can't keep cranberries around or I'll make it too often and eat too much. It's also a great make-ahead dish for Thanksgiving, Christmas, or any time of the year. We sometimes have leftovers on homemade rolls with dinner. (Update: lately I DO keep cranberries around, just in case a urinary tract infection might popup, cranberries are so good to help get rid of those!)
The BEST Healthy Cranberry Gelatin Recipe
- 1 small bag organic cranberries 12 ounces or so — I found them in the produce section at the store
- 3/4 cup real maple syrup. You may want to start with less and see if it's sweet enough for you — this doesn't have to be exact, but if it's not enough, it'll be too tart, just try it and see.
- 1 cup orange juice — look for one without preservatives or other icky ingredients, fresh squeezed would be great! (Don't have OJ? You can also use the juice of two lemons with enough water to make 1 cup, but taste-test, you may need more syrup.)
- 1/2 cup water
- 1 teaspoon ground cinnamon
- Couple dashes of sea salt
- 1/2 scoop/ Tablespoon gelatin-- click that link for my favorite kind from grass-fed cows
- Another 1/2 cup HOT water
- None of these ingredients need to be exact. In a medium-sized saucepan over medium heat, add everything but the gelatin and the last 1/2 cup of hot water. Simmer with a light boil for 20 minutes or so, until cranberries break up and it begins to look like cranberry sauce. While it's simmering, in a separate bowl mix the hot water and gelatin together with a whisk, and then stir it into the cranberries. (If lumps form, pour the water/gelatin mixture through a strainer into the pan of cranberries, but if your water is hot and you whisk quickly, it should be fine.) NOTE that if you want your cranberry gelatin totally smooth you can strain it with a mesh strainer, but I like the little bits of tart cranberry fruit in there and don't mind the seeds.
I like to eat it while it's hot, but after you refrigerate it sets up nicely and forms a beautiful cranberry gelatin. It keeps well in the fridge so it's a great make-ahead dish for Thanksgiving or Christmas!
Once it's cool, but not all the way set up, it's also delicious on homemade vanilla ice cream:
If you try this healthy cranberry gelatin recipe, and have trouble staying out of it too, let me know!
More you might like for Thanksgiving or anytime:
- Cranberry Orange Muffins (with lots of pictures!)
- Grain-free pumpkin cream cheese bars
- Pumpkin pie ice cream
- Green bean casserole with homemade shoestring crispy onions
- More side dishes and salad recipes
- Stag’s antlers cookies
- Homemade dinner rolls
- Or if you eat gluten free or you're on a keto or low-carb diet, these homemade KETO dinner rolls will open up a whole new world for you and you really can eat bread again!!! Even if you don't follow a strict diet, these are so good and loaded with nutrition that you'll want to try them anyway — our son said he likes them better than my regular dinner rolls!