Grape Gelatin

Posted by on Oct 17, 2012 | 0 comments

VERSION 1:

2 cups high quality, 100%, grape juice, cold
2 cups high quality 100%, grape juice, near boiling
3 TBSP non-hydrolyzed gelatin

  • Begin heating 2 cups of the juice.
  • Pour cold juice in a bowl, dissolve gelatin in juice by stirring gently, and let sit for 3 minutes.
  • Slowly add hot juice to cold juice mixture, stirring until gelatin is completely dissolved.
  • Cover and refrigerate until set (several hours or overnight).
~  Serve as is or with heavy cream or fresh whipped cream.

 For those with various food restrictions, this recipe falls into the following categories:

Dairy Free, Gluten Free, Egg Free, Nut Free, Sugar Free, Grain Free, Vegan, Raw

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VERSION 2:

2 cups grape juice, near boiling
1 cup cold grape juice
1 cup plain yogurt
3 TBSP natural sugar of choice
3 TBSP non-hydrolyzed gelatin

  • Whisk together yogurt, sugar, and cold grape juice until smooth.
  • Gently mix in the gelatin and let sit for 3 minutes.
  • Slowly pour the hot juice into the gelatin mixture and whisk until gelatin is completely dissolved.
  • Cover and refrigerate until set (several hours or over night).

 For those with various food restrictions, this recipe falls into the following categories:

Dairy Free, Gluten Free, Egg Free, Nut Free, Sugar Free, Grain Free, Vegan, Raw

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SIDE NOTES:

~  I thought it made sense to post these gelatin recipes after last week’s broth recipe, as all that high quality protein inherent in homemade broth is where powdered gelatin comes from.

~  Click HERE to view recipe for orange gelatin (same as grape – version 1 except using OJ).

Comparing ingredients to Jell-O brand Gelatin:

(It seems all the Jell-O brand flavors have the same ingredients except for the varying artificial colorings & artificial flavorings.)

SUGAR, GELATIN, ADIPIC ACID (FOR TARTNESS), CONTAINS LESS THAN 2% OF ARTIFICIAL FLAVOR, DISODIUM PHOSPHATE AND SODIUM CITRATE (CONTROL ACIDITY), FUMARIC ACID (FOR TARTNESS), TANNIC ACID, RED 40, BLUE 2.