All Natural Cranberry Jellies

Ingredients

• 4 cups fresh cranberries
• 3/4 cup fresh pressed apple cider (or unsweetened apple juice)
• 3/4 cup pure maple syrup (or raw honey)
• 2 tbsp fresh ginger (grated)
• 2 whole star anise
• 1 fresh vanilla bean (seeds scraped)
• 1/2 tsp ground Ceylon cinnamon
• juice and zest of one orange
• Pinch of Himalayan salt
• 75 g pasture raised beef gelatin
• 3/4 cup cold water
• About 1 cup unsweetened finely shredded unsweetened coconut

Instructions

1. 1

   Combine all ingredients in a medium saucepan except for water, gelatin and shredded coconut and cook over medium heat for about 10-12 minutes, stirring occasionally.

2. 2

   When the cranberries have pretty much all popped and the sauce has taken a bright red color, remove the star anise and kill the heat.

3. 3

   Sprinkle the gelatin over the cold water then mix well and quickly add to the cranberry sauce. Stir until the gelatin has completely dissolved.

4. 4

   Pour the mixture into a 9” x 9” non-stick or glass pan and place in the refrigerator to set, at least 4 hours but preferably overnight.

5. 5

   When the jelly is completely set remove from pan by lifting a corner and gently pulling on it, it should come right out. Cut into 64 squares with a warm, wet blade. To do that, run your blade under hot water between each cut and don't wipe it, as you want your squares to get a little wet.

6. 6

   Place the coconut in a small mixing bowl and throw the fruit jellies right in, about 10 to 12 at a time. Move them around a little bit until completely covered in coconut.

7. 7

   Store these in the fridge in an airtight container where they will keep for a few weeks.