| 3 | 10 | 614 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 5 min | 1 |
| 2 tbsp | Gelatin dry powder, unsweetened (I use Great Lakes gelatin in the RED container) |
| 2 tsp | Gelatin dry powder, unsweetened |
| 4 cup | Cranberry juice, 100%, organic (any organic juice flavour will do!) |
In a large glass bowl, measure 1 cup of juice and add the gelatin (2 tablespoons plus 2 teaspoons), and stir to combine.
Meanwhile, in a small pot on the stove, heat the remaining juice until it is hot, but not boiling.
Remove from heat and stir into the thickened gelatin-juice mixture. Whisk the hot juice until combined.
Line a baking sheet with individual silicone (muffin) cups, approximately 24. Pour the liquid juice and gelatin mixture into the cups.
Refrigerate overnight or until solid.
Store the gelatin jigglers in a large ziplock bag or air-tight container. Keep cold or they will liquify!
Pack in your child's lunch box with a spoon for snack time.
