Three-Colour Fruit Juice Gummy Cubes
Inspired by techniques from America's Test Kitchen.
Chewy red, orange and yellow gummy cubes made from cranberry, orange and apple juice with beef gelatine.
Based on the listed ingredients, none of the 14 major EU allergens. Always check product labels.
Method
- 1
Prepare. Rub the insides of the three containers with a very thin film of oil and blot away any extra with kitchen paper.
- 2
Bloom. Pour the cranberry juice and 15 ml of the lemon juice into the saucepan and stir in its sugar. Scatter the gelatine evenly over the surface and leave for 5 min until it looks swollen and spongy.
- 3
Melt. Set the pan over low heat and stir gently for 3-4 min. It is ready when it is steaming and completely clear, with no grains left on the spatula; do not let it boil or it will set weakly.
- 4
Pour. Skim off any foam with a spoon and pour the red mixture into the first container.
- 5
Repeat. Rinse the pan, then make the orange batch the same way with the orange juice, and finally the yellow batch with the apple juice, each with 15 ml lemon juice, its sugar and gelatine. Pour each into its own container.
- 6
Set. Chill for about 2 h, until the slabs are firm and spring back when pressed.
- 7
Cut. Run a knife around the edges, turn the slabs out and cut them into 1.5 cm cubes, dipping the knife in hot water between cuts.
- 8
Dry. Spread the cubes out on baking paper and leave at room temperature for 12 h, turning them once, until they feel dry and pleasantly chewy rather than sticky.
Storage
Keep in an airtight box in the fridge for up to 1 week, with baking paper between layers.
Why this label?
2 g protein for 32 kcal = 6.3 g per 100 kcal, so protein gives about 25% of the energy. High Protein needs at least 20% (5 g per 100 kcal), the condition in the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
5.7 g per serving
11.4 % of the 50 g daily maximum · 22.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- 3 small square containers, about 12 cm
- small saucepan
- whisk
- spatula
- sharp knife
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 32 kcal |
| Protein | 2 g |
| Carbohydrate | 6.1 g |
| of which sugars | 5.7 g |
| of which free sugars | 5.7 g |
| Fat | 0.1 g |
| of which saturates | 0 g |
| Fibre | 0 g |
| Salt | 0.01 g |
Protein per 100 kcal
6.3 g meets High Protein (≥ 5 g, 20% of energy)
Calculated from USDA FoodData Central ingredient values
