Ever since I started making homemade wine gums, it has been one long fun experiment in terms of flavors and colors. And lately I have been obsessed with these Anti-Inflammatory Ginger Wine Gums.
I love how easy it is to make wine gums, and as an added bonus the kids love making (and eating) them too. Homemade candy and baked goods are, in my book, a 1000 times better than anything you can buy at the supermarket. And note that this is not me saying that homemade candy per se is healthy. But when you make it yourself you get control over which ingredients are used, the level of sweetness etc. And lets not forget that it is a nice and fun activity to do with the kids. My oldest son really love to help making them, and if he had his way we would be making them at least twice a week. Which we don’t, but since we started, we have made them once or twice per month. It is a fun little weekend project ?
We make our gummies using fruit juice/vegetable juice, either freshly made here at home or store bought. I have tried out a few different recipes for homemade wine gums, and the one that I like the most, is these: “Gut Healing Gummies!” from “Cultivate Beauty“. Their ratio of juice to gelatin is the approximate ratio I try to use.
For these Anti-Inflammatory Ginger Wine Gums I juiced one Red Love Apple and a little knob of ginger, using my slow juicer. The Red Love Apples are quite sour, so I sweetend the wine gums with some (Manuka) honey. And then of course the gelatin, I use grass fed beef gelatin from Great Lakes. Gelatin is a great protein source to add to your diet. Gelatin has many health benefits, including being great for gut health. Gelatin is a great source of the amino acid glycine, which promotes relaxation and sleep, helps improve insulin insensitivity, reduces inflammation, improves digestive health, protects the mucosal barrier (read anti-leaky gut compound!!). For more info on gut health and healing your gut, see the page “Healing Your Gut“, here on the blog.
Last but not least you of course need some nice molds. This in my opinion is where the real fun comes in. I love these heart shaped molds and the cute little gummy bear molds. My oldest’s is all about the LEGO molds, and my youngest’s favorite mold is the one with the dinosaurs ? They are so cute…… And there are so many options, so you can go completely crazy, if you want ?
Strain the apple/ginger juice into a small pot, sprinkle over the gelatin and let it “bloom”. Which is a fancy way to say: let the gelatin hydrate. See the pictures below, to get an idea about this. While the gelatin blooms, get the rest of your ingredients and the molds ready. When the gelatin has bloomed, turn on the heat and slowly melt the gelatin/apple/ginger juice mix. Don’t let it boil. Stir it slowly, don’t over whisk it, as it foams rather easy. Once all of the gelatin has dissolved, take it off the heat. Let it cool slightly before adding the (Manuka) honey. Stir it gently, until it is all mixed well. Pour the gummy mix into molds.
Place the wine gums in the refrigerator for minimum an hour, before you remove them from the molds. They are now ready to be eaten. Enjoy ? They stay good in the refrigerator for a couple of days, but remember to listen to your own threshold in terms of how fresh your food need to be. The longer they are kept, the harder the little wine gums get.
Anti-Inflammatory Ginger Wine Gums
- Prep Time: 20 mins
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 20-25 wine gums 1x
Anti-Inflammatory Ginger Wine Gums made with Red Love Apples giving them a beautiful pink color <3 These Wine Gums are sweet and sour with some extra zing from the ginger. The flavors are a perfect combination and not overly sweet.
- 1 Red Love Apple, 165 g (or other sour apple)
- a little knob of ginger, 7 g
- 4 tsp of gelatin (I use this one from Great Lakes)
- 2 tbsp (Manuka) honey
- Juice the apple and the ginger. Note the Red Love Apples are quite sour, so if you can’t get your hands on those use another sour apple.
- Strain the apple/ginger juice into a small pot, sprinkle over the gelatin and let it “bloom”. Which is a fancy way to say: let the gelatin hydrate. See the picture tutorial above, to get an idea about this.
- While the gelatin blooms, get the rest of your ingredients and the molds ready. When the gelatin has bloomed, turn on the heat and slowly melt the gelatin/apple/ginger juice mix. Don’t let it boil. Stir it slowly, don’t over whisk it, as it foams rather easy.
- Once all of the gelatin has dissolved, take it off the heat. Let it cool slightly before adding the (Manuka) honey. Stir it gently, until it is all mixed well.
- Pour the gummy mix into the molds.
- Place the wine gums in the refrigerator for minimum an hour, before you remove them from the molds. They are now ready to be eaten. Enjoy ?
They stay good in the refrigerator for a couple of days, but remember to listen to your own threshold in terms of how fresh your food need to be. The longer they are kept, the harder the little wine gums get.
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Hi Tania, thank you for this lovely idea – where can I buy the heart molds please? (I’m in Denmark 🙂 )
I bought the heart molds in Søstrene Grene last year. If you can’t find it there just do a little google search for “hjerte chokolade silicone form” 😀
Good luck 😉
we just made some with apple and lime juice and wow – they are SO good!
The only improvement I would like to see for next time is to avoid the white foamy bit at the top of each heart. Have you had this problem? I wonder if letting the mixture sit a little longer before pouring them into the molds would make the foamy top settle..
I find that the more vigorously I stir while dissolving the gelatine, the foam is created. So I try to stir as little as possible, while keeping the temperature as low as possible. Slow and steady. Sometimes, If I find too much foam has formed anyways, I simply remove it with a spoon from the pan before pouring the mixture into the molds.
I hope this is helpful, for your next batch 🙂
Short question, 4 tbs means 12 gr?
I am not an expert, but for me it seems to be a lot, or it it a special Gelatin?
Correct, the recipe calls for 4 tsp of gelatin, which indeed corresponds to 12 grams. If you feel like it is too much, you can add less. But your gummies will need a little longer to set, and/or will be less hard in texture.
Play around with it and find your preferred level of gelatin to liquid 🙂