Cranberry Collagen Gummies
Gluten Free, Lactose Free, Low FODMAP, No Onion or Garlic
It turns out that you fell in love with my Strawberry Collagen Gummie, and after carefully listening to feedback, I’m back with a brand new flavour that is accessible all year round! Not just for strawberry season.
I can’t wait to see your creations - make sure to tag or message them in to me! I love seeing how creative you get.
Cranberry collagen gummies
Ingredients
- 500ml cranberry juice
- 3 drops red food coloring **
- 1 tsp manuka honey
- 2.5 TBSP powdered gelatine
- 4 TBSP Adashiko Pure Collagen Powder
Instructions
- In a saucepan, heat the cranberry juice over a medium heat and simmer, stirring occasionally. Reduce the juice down to half its size - about 300ml.
- Once reduced, pour into a glass jug and allow to cool for 5 mins.
- Add the honey to the juice concentrate and stir with a fork until dissolved.
- Sprinkle the gelatine and collagen powder over the top of this mixture and stir vigorously until most of the lumps are gone. Add in the food coloring and stir.
- Pop into the microwave for 30 seconds on high, and stir well until the powders are both dissolved. You may need to microwave a little more, but do so in 10 second increments to ensure the mixture does not boil. (If it does your gelatine will not set properly.)
- Place silicone candy mold onto a baking tray (its easier to handle this way) and evenly spoon in your mixture.
- Refrigerate for 30-40 minutes until set.
- Pop out of the silicone molds and store in an airtight container in the refrigerator for 7 days.
Notes
*Depending on the size of your mold, this will vary how many you need to consume to hit your daily recommended dosage of Adashiko Collagen powder. Using the 5cm mold, two collagen gummies contains a 1.5 tsp dose.
**you can omit the food coloring, but the gelatine effects the fruits color. You just won't get a nice glossy red aesthetic finish.
This hasn't been tried with any other juices other than cranberry at this stage. Message me your requests!