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Cranberry Gummies are made from whole fruit — fresh or frozen cranberries. This tangy sweet recipe is free of refined sugars or store bought juice. Instead, this whole food treat is perfect for diets like Paleo, AIP, GAPS, VAD and Vegan, and is even perfect for Keto low carb diets.
Ingredients in Cranberry Gummies
Cranberry Gummies are made with:
- fresh or frozen cranberries
- sweetener of choice: maple syrup, or honey for GAPS, or low carb sweetener for Keto
- gelatin, OR agar-agar powder (here) for Vegan (or if preferred)
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How to make Cranberry Gummies
- Slowly cook whole cranberries in water until skins burst and fruit softens, about 9 minutes after the water begins to simmer.
- Cool to warm or room temperature. Purée in blender.
- Dissolve gelatin or agar-agar in remaining water, and heat to dissolve. (The agar-agar version of this recipe will need to be simmered 1 minute. This method is outlined in the recipe below.)
- Combine purée with thickened water and sweetener, and pour into molds.
- Chill 3 hours or longer. Unmold, and enjoy.
You can find all shapes of silicone gummy molds here.
A note about agar agar
You need to use more agar-agar in recipes that contain acidic ingredients, like cranberries, than you would otherwise.
So if you’ve used this thickener in the past and the ratio for how much agar-agar seems higher, that’s why.
How to store Cranberry Gummies
I like to use 4 cup mason jars for gummies. But any storage container with a lid works well.
Store in the fridge for up to 3 weeks. Or, you can also freeze gummies for up to 3 months, and then defrost overnight in the fridge.
Cranberry Gummies (from whole fruit, Paleo, AIP, Keto, Vegan)
- pot and stove
- Pour ¾ cup water into pot. Add cranberries. Bring water to a simmer over medium heat. The cranberry skins may start to audibly POP as they crack. Once they begin to simmer, simmer 9 minutes, stirring occasionally. You may need to reduce the heat to medium-low to prevent boiling. Remove from the heat, so mixture can begin to cool.
- When mixture is cooled to warm, pour into blender. Purée until smooth, about 35 to 45 seconds.
- In small saucepan, place remaining 1 cup water. Sprinkle gelatin on top; or stir in agar-agar. Allow 2 minutes for the thickener to bloom (it will absorb the water and become translucent). It's okay if there's a tiny bit of gelatin left that isn't dissolved. For gelatin version, heat and stir over medium low heat until very steamy and dissolved but not yet simmering. For agar-agar version, bring to a simmer, stirring occasionally. Then simmer for 1 full minute.
- Combine cranberry purée, gelatin mixture and sweetener of choice. Whisk or stir together well.
- Dispense into molds of choice right away, so purée doesn't begin to thicken. (I like to use this glass baster, so I don't have to use the plastic ones.)
- Chill for 3 hours minimum or overnight. To unmold more easily and neatly (especially with small detailed molds), place in the freezer for 30 minutes. Unmold, defrost slightly and serve or store.
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