Golden Dolci Cranberry Jewel Ring
This sparkling, jewel-toned gelatin ring brings festive elegance to the table. Made with whole cranberries and gently sweetened with erythritol and stevia, it delivers a refined fruit-forward flavor and smooth, clean set using unflavored gelatin. Molded in a standard silicone Bundt pan, it slices beautifully for holidays or any celebration.
Servings 16 -20 slices
Calories 30kcal
Equipment
- 1 bundt cake pan silicone
Ingredients
- 7 -8 cups water
- 1 lb Fresh cranberries
- 1 cup 240 mL Cold water (for gelatin)
- ½ cup 96 g Erythritol
- 2 tsp Stevia extract powder
- 5-6 packets packets 5 tbsp Unflavored gelatin
- A few drops to taste Flavoring extract (orange, citrus, etc.)
Instructions
- Boil the Cranberries
- Rinse cranberries and place them in a large stockpot with 7–8 cups filtered water. Bring to a boil, then simmer for 10–15 minutes, until all berries have popped and softened.
- Blend & Strain
- Use a stick blender (or transfer in batches to a standard blender) to puree the cranberries in the pot.
- Place a fine mesh strainer over a large bowl and pour the mixture through. Press to extract as much juice as possible.
- You should yield approximately 9 cups of liquid. (Reserve the pulp for other uses.)
- Bloom & Melt Gelatin
- Sprinkle 5 or 6 packets gelatin over 1 cup cold water in a bowl. Let bloom for 5–10 minutes.
- Add erythritol and microwave in 30-second intervals, stirring between, until the gelatin fully dissolves and the mixture is smooth.
- Combine & Flavor
- Whisk the melted gelatin mixture into the warm cranberry liquid. Stir in stevia extract and a few drops of flavoring extract (such as orange blossom, lemon, or warm spice). Taste and adjust.
- Mold & Chill
- Lightly grease a 10-cup silicone Bundt pan with neutral oil or nonstick spray.
- Pour in the cranberry gelatin mixture and gently tap the pan to release air bubbles.
- Refrigerate for 4–6 hours, or overnight, until fully set.
- 🎀 To Serve
- To unmold:
- Dip the silicone pan briefly (5–10 seconds) into warm water, then invert onto a serving platter.
- Slice and serve chilled.
Notes
Nutrition Facts
(Per Slice, based on 18 servings)| Nutrient | Amount |
|---|---|
| Calories | ~30 kcal |
| Total Carbs | ~7 g |
| Dietary Fiber | ~2 g |
| Sugar Alcohols | ~3 g |
| Net Carbs | ~2 g |
| Protein | ~2 g |
| Fat | 0 g |
Net Carbs = Total Carbs − Fiber − Sugar Alcohols
Nutrition data is estimated and may vary depending on brands used.
📦 Storage
- Refrigerated: Store covered for up to 5 days.
- Freezing: Not recommended – texture will likely degrade.
