Jelled Cranberry Sauce with Honey and Mixed Berries (SCD, GFCF)

It's funny how everyone has a different opinion on how holiday dishes are supposed to taste. I've heard people grumble about going to an in laws house for Thanksgiving because they don't make the stuffing right. Or that they prefer ham but the in laws make turkey. Or that no one could make pumpkin pie like their mother. Or that so-and-so doesn't even make pumpkin pie and all they served was cake.

My grandmother made the best cranberry sauce. It was quite easy and so yummy. She used boxed cherry jello, applesauce and cranberry sauce. I loved it. To me, that was how cranberry sauce was supposed to taste. For three years I have been trying to make a SCD version and I finally got it! It doesn't have any applesauce in it at all, but it tastes just like hers.

I used fresh cranberries for this but have been told that frozen cranberries are less tart. I have not tried it yet but they would probably work. The raspberries and strawberries cut out most of the tartness leaving only a hint.

Note: For those following the SCD, make sure the frozen berries have no added ingredients.

2 (12 oz each) bags Fresh Cranberries
1 (10 oz) bag Frozen Raspberries, thawed
1 (10 oz) bag Frozen Strawberries, thawed
1 1/2 cups Honey
4 packets (about 4 TBSP) Knox Unflavored Gelatin
2 cups Water
1 cup Water

Pick out and mushy or pale cranberries. I wound up with about 5 cups. Rinse cranberries and place in a medium saucepan with 2 cups water and other berries. Bring to a boil and simmer for about 10 minutes.

Meanwhile, in a large mixing bowl, pour in 1 cup cold water. Sprinkle in gelatin and let it sit.

Hold a large mesh strainer over the bowl with the gelatin. Ladle the softened cranberry mixture into the strainer, a few ladles at a time, and use a wooden spoon to press through the mesh. Stir the hot liquid with the gelatin to dissolve. Then ladle in the rest of the berries into the strainer. Repeat. Stir in the honey. Cover and refrigerate overnight until set.

Go Ahead Honey It's Gluten-Free May Recipe Roundup

You Say Jelly, I Say Jello

First of all I want to thank Naomi Devlin of Straight into Bed Cakefree and Dried, the creative founder of this gluten-free blog carnival. This was such a pleasure to do. Thank You Naomi!

When you think of jello, do you think of rubbery cubes of Red 40? If so, your image of gelatin is about to change for the better...

Rajasharee of Flipbook Kitchen takes us to India in the summertime for cool and exotic Mango Kulfi. Her new website features GF,SCD and Vegetarian dishes. Let's give her a warm welcome.



Heidi Kelly of Adventures of a Gluten-Free Mom presents a cool recipe called Funny Oranges. How creative!!





Denise of Free to Feast gives us something great to go with our GF toast, Blackberry Jam. I think this is Denise's first GAHIGF, so stop by to welcome her. Free to Feast is GF and SCD.



Zoe of Z's Cup of Tea brings us Strawberry Mousse, elegant, Dairy-Free and SCD.



Ina of Gluten-Free Delightfully Delicious helps us chill with Blueberry Pomegranite Jellied Smoothie. Ina is another first timer to GAHIGF, so be sure to check out her beautiful site.



I have two submissions. This one is The Real Deal Strawberry Jello.



This is my other submission, Coffee Panna Cotta. This is a rich and creamy coffee dessert perfect for warm weather.




This luscious Banana Cream Pie is from Aubrie Cherie of Living Free. A tempting dessert that is also Dairy-Free and refined Sugar-Free.



To finish, here's another gorgeous Dairy-Free and refined Sugar-Free dessert, Coconut Almond Panna Cotta from Sheryl of Breaking Bread. (Scroll to the bottom of Sheryl's post for this recipe)



Gelatin is such a creative avenue for Gluten-Free fare. I'd like to think it's heyday isn't over. I hope these bloggers will inspire you.

The host for next month's Go Ahead Honey It's Gluten-Free is Penny of the Elysium Eatery with the theme All Things Yogurt.

Coffee Panna Cotta (GF)

This is one of the few times I will be posting a GF recipes that is not SCD legal. I love coffee desserts and I've had this idea to try for a couple years now. I thought this months Go Ahead Honey It's Gluten-Free theme would be a good time to post it.

It was not my intent to have it with separate layers. I do not know the culinary science behind why it did this, but I thought it looked cool. If you are a coffee lover I think you'll enjoy this.

Note: This recipe is not SCD legal

2 cups Whipping or Heavy Cream
1 3/4 cups Strong Black Coffee
1/2 cup Rapadura or Sugar (the Rapadura adds a nice depth)
1 teas. Vanilla
2 packets Knox Gelatin

In a medium bowl(I use a 4 cup Pyrex cup), add 1/2 cup of the cream and sprinkle the gelatin on top to absorb. A few minutes later, add hot coffee and stir.

Put the rest of the cream and sugar in a saucepan and cook over medium heat just until it begins to heat up and melt the sugar. Add vanilla. Pour into coffee mixture. When it has cooled to room temperature, pour into parfait glasses or goblets and chill until set.

The Real Deal Strawberry Gelatin (SCD, GFCF)

The real taste of strawberries is great in jello, you'll never want the artificial stuff again. I used a 5 cup decorative bundt pan, but I forgot to oil it and the warm water bath was too effective, but it still tasted great.

4 cups Strawberries, sliced
Water
3/4 cup Honey
3 packs Knox Unflavored Gelatin

In a large bowl add 1 cup of water and sprinkle gelatin on top. Set aside to absorb.

Puree strawberries with an immersion blender or in a blender. Add water, if needed, to bring it back up to 4 cups. Add to a saucepan with honey and bring to a boil.

Pour some of the hot strawberry mixture, about a cup or two, on top of the gelatin. You may need to whisk to get the gelatin incorporated. Then add the rest of the hot strawberry mixture and stir to combine. Chill until set.

Go Ahead Honey It's Gluten-Free- Theme For May

I am thrilled to be hosting this month's Go Ahead Honey It's Gluten-Free. It's a monthly blog carnival started by Naomi of Straight into Bed Cakefree and Dried. Each month has a different host with a different theme, but all recipes are gluten-free. This month's theme is:

You Say Jelly, I Say Jello

I have adored jello since childhood, which is a good thing with my southern heritage and a few years spent in Utah. Utah is considered the "Jello-Belt", and during the 2002 Winter Olympics in Utah, there were even souvenir jello pins available. Here in the south, jello salads are a staple at summertime family gatherings. Although I was in my 30's before I knew how versatile jello can really be.

North Americans tend to think of it with fruit cocktail or mooking about the local cafeteria cubed with a dollop of rubbery whipped cream. Gelatin, however, has an intriguing double life with an international flair. The Japanese and Italians are known for using coffee in gelatin desserts. Panna Cotta is a gelatin made with cream. Blancmange, made from meat and almonds in medieval times, evolved into an almond dessert in England, and then became popular in colonial America. There is an Asian version called Annin Tofu. In Asia they also serve coconut gelatin desserts. In South America, Trembleque is a coconut milk pudding, sometimes made with gelatin. There are even jellos made with tea or wine.

Gelatin can also be a savory dish too. Tomato aspic had it's heyday in the 1950's and 1960's, as well as many other jelled appetizers. In Amy Vanderbilt's Complete Cookbook(published in 1961, illustrated by Andrew Warhol), she writes "There is no more popular jellied salad than this one (Tomato Aspic Ring) made with tomato juice". Her book contains over a dozen cold salads with gelatin including Ham Mousse, Avocado Ring Salad and Salmon Salad Mold.

The real fun with gelatin is that it you can be creative with molds, parfait glasses, terrines, etc. Use the fancy crystal bowls or the "you can't hide redneck" margarine tubs. The possibilities are endless!

So break out those lovely molds, wine goblets, or your favorite recycled margarine bowl and start jellin'. Send me a picture and the link to your recipe to innerterrain@gmail.com by May 27. Your gelatin recipe has to be gluten-free, but you don't have to be a gluten-free blogger. If you do not have a blog, email the picture and the recipe and I can post it for you. Then check back at the end of the month for the Grand Finale!

For those of you who don't already have a gelatin dish in mind, here's a list of links for inspiration.

Tips For Making Jello Salad

Tomato Aspic Ring

Jellied Fruit Terrine from Joy of Baking

Strawberry Panna Cotta from Chocolate & Zucchini

Berry and Banana Terrine from Simply Recipes

Cafe Gelatin from Uma's Kitchen

Eggnog Molded Salad from Taste of Home

Annin Tofu Recipe - Japanese Creamy Almond Gelatin Dessert from Associated Content

Maple Blancmange with Almond Praline from Food Network

1876: New Jersey Blanc Mange from the New York Times

Coconut Blancmange with Mango, Blueberries & Passion Fruit from Essentially Healthy Food

Goat Cheese and Honey Blancmange from Self Magazine

Chai Tea Gelatin from AllRecipes

Earl Grey Panna Cotta at Foodista

Gelatin Coconut from Sun Hing Foods

And just for fun Qwigglegel Realistic Body Parts Gelatin Molds at Yankee Halloween