Cranberry Raspberry Holiday Gello 1


cran-raspgelatinmold

It has been a long time since I have shared a new recipe with you.  I needed inspiration, so I took a couple of courses from the Light Cellar.  That coupled with meeting Meghan.  With apron on and kitchen aglow, I have been creating and cooking up a storm.  So, this is the first of several new recipes coming your way.

Gelatin — that mysterious “food” that wiggles and jiggles, and always puts a smile on everyone’s face, child or grown-up.  I bought beef gelatin but hadn’t used it until I took “Hello Gello” from Appa Ness at the Light Cellar.  Since then I have revamped our family holiday favourite and made real mashmallow!  I’ll share that experience in the next couple of weeks.

For some basic information on gelatin check out this link or this one.

Cranberry Raspberry Holiday Gello

Every holiday table needs a little red jiggly gelatin on it. I've taken our family holiday favourite and upgraded it with real collagen- and protein-rich gelatin! Great for your joints, bones, skin and intestinal health. Who would have thought that gelatin was really good for you!
Course Salad, Side Dish
Cuisine Christmas, Thanksgiving
Prep Time 15 minutes
Set Time 3 hours
Total Time 3 hours 15 minutes
Servings 10
Author Brenda Watt, Watt Works Nutrition, CHNC, NNCP, CNE

Ingredients

  • 1/2 cup cold water
  • 2 scoops 20 g Vital Proteins [TM] Beef Gelatin
  • 1 cup freshly squeezed lemon juice organic, if possible
  • 1/2 cup hot water
  • 1 1/2 teaspoons cranberry powder or make cranberry tea
  • 2 cups organic whole berry cranberry sauce
  • 10 oz 285 g frozen organic raspberries

Instructions

  1. Sprinkle gelatin over 1/4 cup cold water, and let sit until thick.
  2. Meanwhile, put lemon juice, 1/2 cup water and cranberry powder into a small saucepan. Heat until boiling.
  3. Add thicken gelatin. Whisk until dissolved.
  4. Stir in cranberry sauce and frozen raspberries. Let set slightly on counter before putting into mold.
  5. Lightly oil gelatin mold. Pour cranberry-raspberry mixture into mold. Place in refrigerator until gelled -- usually a couple of hours.
  6. Invert mold onto serving dish. Top with whipped cream or Coco-Whip. Enjoy with your holiday dinner as a side complement or as a dessert -- lovely either way.

Recipe Notes

Need it to be sweeter? Start by adding 1 tablespoon honey. Or if you are low carb, use a couple of drops of stevia or monk fruit.
Try a couple of drops of food-grade lemon essential oil for a variation.


About Brenda

As a nutrition consultant and educator, I aim to support you in achieving health and vitality through natural wholesome foods and lifestyle transformation. Ready to change yourself from the inside out? Then contact Brenda today.

One thought on “Cranberry Raspberry Holiday Gello

  • Brenda Post author

    Good day, faithful readers — it was brought to my attention that this recipe does not list added sweetener. Without an additional sweetener, it will be tart, which is how my family likes it. However, whether sweetener is needed really depends on the sweetness level of your cranberry sauce. Store-bought cranberry sauce tends to be plenty sweet and thus no additional sweetener is necessary. Personally, I make my own cranberry sauce.
    Basically, taste the mixture before it jells and decide if some natural sweetener like honey is necessary. I added about 1 tbsp honey the last time I made the gelatin.

    So you could add 1 tablespoon honey, if you like.

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