Friday, December 13, 2013

Sparkling Raspberry Gelatin

Did you grow up with Jell-o Jigglers? If you are a child of the 80's, most likely, you did. Do you know what is in Jell-o? It's in my nature to say: poison. My apologies to Kraft.... not really. 

I'd much rather eat my jello with health benefits. And this recipe does the trick. 

According to gelatin is practically a superfood! Gelatin is great for hair, skin and nails. Helps lubricate joints. Can help with digestion. Is a source of protein. And it's natural! MMMM. Let's make jigglers!

Yep, that's the grape juice I canned this Fall. Only 3 jars left and then back to buying juice at the grocery store. Very depressing, since my sweet 3 year old hasn't had any sickness since ditching the juice from the grocery store. If he does turn up ill in about a month I'm going to know the culprit!
Raspberries picked this Summer from the apple orchard. So fun. 
And one more raspberry picture because I just want to stare at their beauty. Up close. 
I know what you're thinking. This woman is a wanna-be chef and she has an electric oven? GASP. I know.

I'm thinking the same thing every single day I crank up that disappointing burner and wait about 6 hours for it to preheat. As opposed to a gas stove which would be ready for my culinary delights immediately upon cranking. 

My life is incomplete.
See that foam on the top? That's the sparkling juice. Unfortunately, the bubbles didn't really translate into the actual jello. Hmmmm. Did I do something wrong? 

Or do bubbles not make it out alive after being gelatin-ized into jello? Not sure on that one, folks. Let me know if yours come out more "sparkly."  
After a couple days of eating the gelatin as cubes I decided to stir it up with some whipped cream and make a jello salad. It was really yummy and a great way to get the family to continue eating jello they'd already been eating for a couple days. Always reinventing the wheel around here. 

Sparkling Raspberry Gelatin
Adapted from

Yield: 1 13 x 9 dish

3 cups sparkling juice, divided
4 packets unflavored gelatin
1 1/2 cups grape juice
1 tablespoon lemon or lime juice, freshly squeezed
1 cup frozen raspberries

Pour 1 cup of sparkling juice into a large bowl and sprinkle with the gelatin, give that a quick stir and set aside while you prepare the other ingredients.

In a small saucepan, over moderate heat, bring juice to a gentle boil. Pour hot juice into gelatin mixture, stirring until the gelatin completely dissolves. Pour in the remaining sparkling juice, lemon or lime juice, and frozen raspberries. Pour into a greased 13 x 9 glass baking dish and refrigerate, uncovered for at least 3 hours. 

Cut into small cubes and serve. 

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I'd love to hear all about your kitchen adventures! Xo, Becki