Wednesday, February 20, 2013

Carrot & Black Cherry Baby Jellies

The huz was telling me just yesterday (after the Little Guy threw his chicken, then potato and then asparagus on the floor during dinner) that this is payback for me always playing with my food. However, I say playing and throwing are two different things. My playing was usually artfully sculpting a pool out of mashed potatoes with gravy as the water and carrots as the diving board. Little Guy, I swear, just likes to break my heart by throwing my most time-consuming meals directly on the floor for the dog to eat.

In his defense, he's 14 months old and it has to be really awesome to watch a furry animal with big teeth gobble anything he gives him.

But I digress. This is post is about playing with a fun, wiggly, shiny food. Food I apparently loved as a kid.

Meet jigglers. Or, "baby jellies" as the recipe card my mom gave me calls them. I'm not sure the origin of the recipe; I just know my mom's been using the recipe since I was a wee-one and it's great because you can control what goes in them. There's no added sugar in these and no chemicals - it's straight up juice (of any kind really) and gelatin (which isn't for everybody). I've made them with 100% carrot juice and 100% black cherry juice and Little Guy eats more than he throws. (Score!)

This recipe is so simple, you really can't mess it up.

Carrot or Black Cherry Baby Jellies 
 gluten-free, dairy-free

8.5 oz carrot or black cherry juice
1 envelope unflavored gelatin

In a small saucepan, sprinkle one envelope of gelatin over juice. Let stand one minute. Stir over low heat until dissolved, about 3 minutes. Pour into a small glass "pan" - I used a Pyrex 3 cup glass container (a glass loaf pan will work too). Chill until firm in the refrigerator (about 2 hours) and cut until squares (or use fun cookie cutters).

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