Cherry-Ginger Gummies

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Cherry-Ginger Gummies | Autoimmune-Paleo.com

Gelatin is one of the most healing foods you can include in your diet, due to its amino acid content. It doesn’t have to be “all bone broth, all the time” though. Gummies are a yummy, fun way to get in gut-healing nutrients, with almost endless variations you can dream up. I dreamed up this variety after being inspired by my partner, Mickey’s, gummy recipe. Since gelatin is also good for skin, hair, and nails, I personally use the “gummy a day” rule.

The best gelatin is this grass-fed brand. The “red can,” dissolves in hot liquids and gels them, so that is the one to purchase for gummies. You can also find gummy molds, like the bunny one I used, online. If you don’t have a mold, simply make gummies in baking dish and then cut into squares.

Cherry-Ginger Gummies | Autoimmune-Paleo.com
5.0 from 3 reviews
Cherry-Ginger Gummies
 
Prep time
Cook time
Total time
 
Author:
Serves: 24 gummies
Ingredients
  • 3 tablespoon lemon juice
  • ¾ cup water
  • 1 cup fresh or frozen cherries
  • ¼ cup maple syrup
  • 1 teaspoon powdered ginger
  • ¼ cup gelatin
Instructions
  1. Pour lemon juice, water, and cherries into blender and blend on high until smooth.
  2. Pour mixture into saucepan. Turn heat to medium-low and whisk in maple syrup, ginger, and gelatin. Continue to whisk for 5 minutes, until the mixture is thin and there are no clumps.
  3. If using a mold, place mold on baking sheet for ease of transfer to refrigerator. Carefully pour mixture into mold or baking dish. Set in refrigerator to firm for 1 hour.
  4. If using a mold, transfer to freezer for 5 minutes (set a timer!) in order to easily pop gummies from the mold. If using a baking dish, cut into squares.

 

About Angie Alt

Angie Alt is part of the blogging duo behind Autoimmune Paleo. She helps others take charge of their health the same way she took charge of her own after suffering with Celiac and other autoimmune diseases; one creative, nutritious meal at a time. Her special focus is on mixing “data with soul” by looking at the honest heart of the autoimmune journey (which sometimes includes curse words). She’s also a world traveler who has been medically evacuated from two foreign countries. Strategizing worst-case scenarios is now something of a hobby. She is a Certified Health Coach through the Institute for Integrative Nutrition and author of The Alternative Autoimmune Cookbook: Eating for All Phases of the Paleo Autoimmune Protocol. You can also find her on Instagram.

28 comments

  • How cute are those bunnies? And cherries are my husband’s favorite fruit. I’ll have to make these soon.

    • Angie Alt says

      Let me know what he thinks of zippy ginger w/ his cherries Eileen!

  • apelila says

    I’ve made cherry with coconut milk gummies before, now I’ll try ginger & cherry. Thanks for sharing!

  • Paula Sawyer says

    Could I leave out the Maple syrup? I seem to be very sensitive to sugars (in particular Maple).

    • Angie Alt says

      Hi Paula! Yes, you could, but the gummies will be a bit tart.

  • Joanne says

    I tried these with Irish moss gel, instead of gelatin [because I haven’t gotten any, that I know I wouldn’t be sensitive to: can’t have beef, chicken, turkey or pork at this time.] I also used blueberries, fresh ginger and 14 cup Maple syrup – they didn’t come out thick enough for gummies [I am keeping them in freezer for treats] but it made delicious jello! I will try again with no water when I blend the Irish moss & no water in the recipe, to see if they come out more gummy like – but either way it was delicious! Thank You for the recipe!

    • Angie Alt says

      Interesting subs Joanne! Thanks for sharing!

  • Sherry says

    How many gummies should you have a day? And if you do the green can and want to add to a smoothie, how much do you suggest? Thank you.

    • Angie Alt says

      Sherry, I roughly follow the “gummie a day” rule. You don’t want to overdo gelatin consumption. When I used collagen, I generally use a tablespoon per serving.

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  • Micelle says

    These look so good! Can’t wait to try them. How do you store them? Do they have to be kept refrigerated?

    • Angie Alt says

      Thanks Micelle! Yes, they keep in the fridge for about a week or so.

  • Joya Pope says

    So, I can’t take gummies on a few days’ driving trip without refrigeration? Be so perfect on the road….

    • Angie Alt says

      Hi Joya! Sorry, the gummies probably won’t make it super long w/out refrigeration. You could take them along, but I’d eat them on Day 1 of your trip. 😉

  • Doris says

    Hi – Has anyone tried this recipe substituting the maple syrup with stevia?

    • Mickey Trescott says

      Hi Doris,
      I doubt this would work, as stevia is a powder and the maple is a liquid. Stevia also isn’t included on the elimination diet.

  • Hello! Do you think I can sub fish gelatin? There’s no fishy taste and I can’t have beef.

    Thanks!

    • Angie Alt says

      Latifa-
      If there is no fishy taste, I think it’s worth a try!

    • Mickey Trescott says

      Latifa,
      I have not personally tested this recipe with fish gelatin, but you are welcome to try–I would love to know if it works if you do try it!

  • Mike says

    Do you think it will still set without the lemon juice? I have to avoid citrus as well. I just found your blog after three weeks. You guys are amazing. Are there more recipes in your books than on the blog?

    • Angie Alt says

      Mike, I think the gummies will still set. The lemon is more for flavor. You might need to add a tiny bit of water to make up for the liquid of the lemon though. So glad you love the site. And yes, MOST of the recipes in our books are not on the site. You’ll find a ton more there.

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  • jade says

    thanks for sharing the recipe

  • jade says

    i am making these now

  • Jenny says

    I tried this recipe out. It was easy to make, but the ginger was too much for me and I had to throw the batch away. I generally like ginger, but I found it too overpowering. I’m going to make it again and exclude the ginger.

    • Angie Alt says

      Thanks for the feedback Jenny! Some folks love strong ginger flavors, others don’t. Glad you liked the recipe overall.

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