We all know about the healing properties of gelatin. We’re told it can improve our skin, gut, and joint health and it might even help us get a better night’s sleep.
An easy recipe for cherry and orange gummies that are Paleo and AIP-compliant. As well as being a delicious sweet treat, they’re also packed with healing gelatin and vitamin C.
So where does gelatin come from? It’s naturally present in animals – in their tendons, skin and in gelatinous cuts of meat, like wings and feet. But if chewing on a chicken foot fills you with trepidiation, you’ll be pleased to hear that there’s another, sweeter way to get your gelatin fix. You can make them into healthy sweets – gummies.
The benefit of eating gelatin in this way is that you can add in puréed fruits or beneficial spices to up your nutrients at the same time, making gummies a pretty powerful little treat. Berries are a favourite, or use your favourite unsweetened fruit juice. Adding aromatics like vanilla or lemon juice will help tweak the flavour to suit you. You can also use healing spices like turmeric to make more medicinal-style gummies; these often do the rounds on blogs at winter time, ready for cold and flu season.
Kids love them, too. I struggle to get my children to eat a Paleo cake, a healing stew, or a bone broth-rich soup. But they love every single gummy I’ve ever made and often have one popped into their lunchbox for school. They’ve even become the new after-dinner treat in our family.
For this recipe, I chose cherries as my main ingredient for these little treats because of their anti-inflammatory properties. They also have a beautiful, rich flavour which I’ve found masks any flavour from the gelatin itself. To me, even though the tub says the gelatin is unflavoured, I’ve still detected a slight flavour from it in some recipes – but not in these. And I love the combination of rich, fruity cherry and tangy orange juice. I might be biased, but these are my favourite gummies – fruity, dark, firm, and packed full of nutrients.
I’ll have that for pudding any day.
- 230g frozen, pitted sweet cherries
- 100ml orange juice (for me, this was the juice of 2 medium-sized oranges)
- 1 tbsp raw honey
- 3 tbsp/45ml unflavoured grass-fed gelatin (I use Great Lake's red can)
- Tip the cherries into a saucepan and add the orange juice. Heat in a small saucepan over a gentle heat until the cherries are defrosted and softened, and you can see a few wisps of steam rising up. Don't let the mixture boil. Using a stick blender, blend the warmed cherry and orange juice mixture until smooth. Tip it back in the saucepan and keep it on a very low heat.
- Stir in the honey and then sprinkle in the gelatin, whisking well, until it melts into the dark, fruity liquid. Keep whisking - there should be no lumps of gelatin remaining.
- Place a silicone mould on a tray – this makes it easier to carry to the fridge with minimal spillage. Pour the cherry mixture into a small jug (I use a measuring cup with a small spout) and then tip it gently into the indents of the mould. You can also pour the mixture into a cling-film lined baking dish and cut it into shapes once it's set. If it's easier, use a spoon to trickle the liquid into the moulds.
- The gummies should set within 1–2 hours. Once jelly-like and solid, carefully lift them out of the moulds or, if you used a baking dish, remove the clingfilm and cut them into squares. Store in a lidded container in the fridge. They'll last about a week (we usually eat one each every day).
** Recipe makes up to 30 gummies depending upon the size of moulds used.