Description
Experience the delightful flavors of Nature’s Candy with these layered jellies made in three vibrant variations: Cranberry & Orange Sour, Pina Colada, and Sweet Beet Heart. Each recipe combines fresh juices and natural sweeteners with gelatin to create a refreshing and visually stunning treat perfect for any occasion.
Ingredients
CRANBERRY & ORANGE SOUR JELLIES
- 2 cups R.W. Knudsen Organic Just Cranberry Juice
- 2 tbsp Unflavored Beef Gelatin (for cranberry layer)
- 4 tbsp Maple Syrup (for cranberry layer)
- 2 cups Freshly Squeezed Orange Juice
- 2 tbsp Unflavored Beef Gelatin (for orange layer)
- 2 tbsp Maple Syrup (for orange layer)
PINA COLADA LAYERED JELLIES
- 2 cups R.W. Knudsen Organic Just Pineapple Juice
- 2 tbsp Unflavored Beef Gelatin (for pineapple layer)
- 4 tbsp Maple Syrup (for pineapple layer)
- 1 can Coconut Milk (full fat preferred)
- 2 tbsp Unflavored Beef Gelatin (for coconut layer)
- 4 tbsp Maple Syrup (for coconut layer)
SWEET BEET HEART JELLIES
- 3 cups R.W. Knudsen Organic Just Beet Juice
- 3 tbsp Unflavored Beef Gelatin
- 6 tbsp Maple Syrup
- Heart-shaped Silicone Molds
Instructions
- Prepare Cranberry Layer: In a small saucepan, gently warm 2 cups of organic cranberry juice. Sprinkle 2 tablespoons of unflavored beef gelatin over the juice, letting it bloom for about 5 minutes. Stir the mixture over low heat until the gelatin dissolves completely. Add 4 tablespoons of maple syrup and stir well. Pour the mixture evenly into molds or a shallow dish and refrigerate for about 15 minutes until slightly set.
- Prepare Orange Layer: While the cranberry layer sets, warm 2 cups freshly squeezed orange juice in a saucepan. Bloom 2 tablespoons of unflavored beef gelatin in the juice for 5 minutes. Heat gently, stirring until the gelatin dissolves. Stir in 2 tablespoons of maple syrup. Once the cranberry layer is firm but slightly tacky (not fully set), pour the orange layer gently on top. Return to the fridge to chill for at least 30 minutes until fully set.
- Prepare Pineapple Layer: For the pina colada version, warm 2 cups of pineapple juice and bloom 2 tablespoons of gelatin. Dissolve gelatin completely over low heat, add 4 tablespoons maple syrup, and mix well. Pour into molds and chill until set.
- Prepare Coconut Layer: Shake the can of coconut milk to mix well. Bloom 2 tablespoons gelatin in a small amount of coconut milk first, then combine with the rest. Warm gently, stirring until gelatin fully dissolves. Add 4 tablespoons maple syrup and mix until smooth. Pour over the set pineapple layer and refrigerate until firm.
- Prepare Sweet Beet Heart Jellies: Bloom 3 tablespoons gelatin in 3 cups of beet juice for 5 minutes. Warm gently until gelatin dissolves. Stir in 6 tablespoons maple syrup. Pour the mixture into heart-shaped silicone molds and refrigerate for at least 2 hours until firm.
- Demold and Serve: Carefully remove the jellies from molds. Serve chilled as a refreshing snack or a naturally sweet dessert.
Notes
- Ensure gelatin is fully dissolved to avoid grainy texture.
- Use fresh juice whenever possible for best flavor and color.
- Maple syrup adds a natural sweetness but can be adjusted to taste.
- Allow each jelly layer to set properly before pouring the next to maintain clear layers.
- Heart-shaped silicone molds are optional but add a charming presentation.
- Keep jellies refrigerated and consume within 3-4 days for freshness.
