CRANBERRY & ORANGE SOUR JELLIES

To Make the Tart Cranberry Layer:

• Add ¼ cup of R.W. Knudsen Organic Just Cranberry Juice to a bowl with the gelatin. Mix well, then set aside to bloom for 10 minutes.
• In the meantime, add the remaining juice and maple syrup in a large saucepan over medium high heat.
• Bring to a boil, then turn off the heat to add the bloomed gelatin. Let it sit for 5 minutes, then stir until smooth.

To Make the Sweet Orange Layer:

• Repeat the same process as above by blooming the gelatin in ¼ cup orange juice, bringing the remaining liquids to a boil, then turning off the heat to stir in the bloomed gelatin.

To Assemble:

• Working with a square glass container, about 5-6” in size, add a ¼” layer of the cranberry mixture. Place in the freezer for 10 minutes, then add ¼” of the orange layer. Continue alternating the layers, freezing for 5-10 minutes between each addition, just until tacky to touch.
• Once all the layers are added, let it sit the fridge for 30 minutes before slicing.
• TIP: If the jelly layers begin to firm up as you are layering, you can heat up over medium heat until liquid again.

PINA COLADA LAYERED JELLIES

To Make the Pineapple Layer:

• Add ¼ cup of R.W. Knudsen Organic Just Pineapple Juice to a bowl with the gelatin. Mix well, then set aside to bloom for 10 minutes.
• In the meantime, add the remaining juice and maple syrup in a large saucepan over medium high heat.
• Bring to a boil, then turn off the heat to add the bloomed gelatin. Let it sit for 5 minutes, then stir until smooth.

To Make the Coconut Layer:

• Repeat the same process as above by blooming the gelatin in ¼ cup coconut milk, bringing the remaining liquids to a boil, then turning off the heat to stir in the bloomed gelatin.

To Assemble:

• Working with a square glass container, about 5-6” in size, add a ¼” layer of the pineapple mixture. Place in the freezer for 10 minutes, then add ¼” of the coconut layer. Continue alternating the layers, freezing for 5-10 minutes between each addition, just until tacky to touch.
• Once all the layers are added, let it sit the fridge for 30 minutes before slicing.
• TIP: If the jelly layers begin to firm up as you are layering, you can heat up over medium heat until liquid again.

SWEET BEET HEART JELLIES

• Add ¼ cup of R.W. Knudsen Organic Just Beet Juice to a bowl with the gelatin. Mix well, then set aside to bloom for 10 minutes.
• In the meantime, add the remaining juice and maple syrup in a large saucepan over medium high heat.
• Bring to a boil, then turn off the heat to add the bloomed gelatin. Let it sit for 5 minutes, then stir until smooth.
• Divide the beet mixture between the silicone molds then let set at room temperature for 1 hour or in the fridge for 20-30 minutes, until firm to touch.