How to make jelly from fresh cranberries. Cranberry jelly: step-by-step recipe. Fresh cranberry jelly

How to make cranberry jelly according to a step-by-step recipe with photos

Kitchen utensils: small bowl; strainer; mug; stewpan; beautiful serving cup.

Ingredients

Step-by-step preparation

1. Thaw 50 g cranberries. You should not rinse the berries, otherwise the juice will go away with the water.

2. Place the berries in a sieve and mash with a spoon. You need to grind so that only the seeds and hard peel remain in the sieve, and we will use the juice and pulp for the drink.

3. Place the juice and pulp in the refrigerator. Place the bones in a saucepan, add 200 ml of water and put on fire. Bring everything to a boil and strain the broth into a separate container. The cake can now be thrown away.

4. Cool the broth to room temperature. Pour part of the broth into another cup and add 1 tablespoon of starch. Mix everything well. Pour the part of the broth to which starch was not added into a saucepan, add 2 tablespoons of sugar and heat over the fire, but do not bring to a boil.
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5. Pour the starch into the saucepan and still heat a little until the starch thickens. When heating, the contents of the saucepan must be stirred vigorously so that an unappetizing film does not form on the surface, and the drink turns out without lumps. Pour everything into a cup and cool to room temperature. Add the juice and pulp from the grated berries to the cup and mix again.

6. If desired, sprinkle with cinnamon or grate a little nutmeg. Garnish with a mint leaf on top.

It should be remembered that starch “holds” the intestines together, so giving drinks with starch to small children should be done with caution.

How to select and preserve cranberries

Doctors can talk endlessly about the benefits of this berry. Cranberries contain large amounts of vitamin A and C. However, when heated, vitamin C is destroyed. Antioxidants in berries help fight aging, cardiovascular diseases and diseases of the genitourinary system.

In addition, cranberries contain indigestible fiber, which, despite its low calorie content, makes the berry a favorite of all women who are losing weight. Cranberries are used as an antipyretic and as a preventative against gum disease.

But all the benefits are preserved in fresh or frozen berries that have not been thermally processed. Therefore, freezing remains the best way to preserve vitamins.

Tips for purchasing:

• If you buy frozen cranberries, you need to check that there is no block of ice in the bag, and that all the berries are felt individually.
• It is better to buy cranberries in small packages that you plan to eat at one time. Repeated freezing and thawing also kills all vitamins.
• It is better to defrost berries at room temperature. Pour the contents of the bag into a small container, close the lid and wait until the berries become soft.

Video

The author of the video tells how to cook jelly from cranberries and starch so that all the vitamins from the berries are preserved.

How to make cranberry jelly so that there are no lumps in it

There are several secrets:

• It is better to take corn starch rather than potato starch;
• Dilute starch in cold liquid and add to warm liquid in a thin stream, stirring constantly;
• After adding starch, the drink can be heated, but not brought to a boil;
• If the drink still appears in lumps, it can be strained through a sieve;
• If you do not drink the jelly right away, its surface should be sprinkled with a thin layer of powdered sugar, then there will be no film on the surface.

How to make cranberry jelly: two recipe options from frozen cranberries

There are several ways to preserve the gifts of nature for the winter, but with the advent of refrigerators with the know frost system, everything has become much easier. If you were unable to prepare your own vitamins, you can buy them in the store at any time. Frozen cranberries make jelly just as tasty; the berries do not lose their beneficial properties, so feel free to use supplies from the freezer.

We will need:

• Frozen cranberries – 0.5 kg;
• Sugar – 5 tbsp;
• Starch – 10-12 level tablespoons;
• Water – 2.5 l.

You can cook cranberry jelly from frozen cranberries according to this recipe in two ways: without defrosting the berries and with defrosting.

How to cook without defrosting:

First you need to cook the compote. Pour the berries into boiling water, boil them for 10 minutes, drain, rub through a sieve or squeeze through cheesecloth. Add the resulting juice and sugar to the compote, pour in the starch diluted in water.

Attention

Starch is diluted only with cold water or chilled compote (juice)!

We will describe the second method in more detail:

1. The berries are laid out on a sieve, and a container is placed underneath to drain the juice.
2. When the cranberries are completely defrosted, wipe them, and place the pulp in a bowl of boiling water and boil for 10 minutes.
3. Pour out one glass; when it cools down, we will dilute the starch in it.
4. Pour the squeezed juice into the compote, add granulated sugar, and bring to a boil.
5. Dissolve the starch, pour it in a thin stream while constantly stirring into the pan with compote.
6. Bring to the first bubbles, remove from heat.
7. Pour into glasses (don't forget to put a spoon so the glass doesn't burst).
8. Sprinkle the surface of the jelly with powdered sugar - and it will be beautiful, and a film will not form.

If you are preparing several servings that you plan to use immediately, while still warm, there is no need to boil the drink - after adding the starch, just warm it for a few minutes, and you can pour it into cups. In this case, it will also be possible to avoid the appearance of a film.

Subtleties of cooking

• You can add any spices to a cranberry drink: vanilla pods, ginger, star anise, cinnamon sticks, pink pepper, cardamom boxes, nutmeg, cloves (ground or whole), orange zest. Of course, you shouldn’t use all the spices at once, but experimenting with a combination of several types is quite reasonable.
• Spices need to be added at the stage of digestion of the cake. In order to better reveal the aroma of spices, they need to be put in a bag, beaten a little with a kitchen hammer and fried a little in a dry frying pan.
• In a dietary recipe, stevia, agave syrup, fructose or other substitutes are used instead of sugar.

Still haven't mastered the intricacies of working with starch? Find out how to cook jelly from a pack, which is also a very tasty drink, by the way.

Option 1: Classic cranberry jelly recipe

Cranberries help tone the body and improve immunity. It contains substances that can reduce fever and also relieve headaches. But many people don’t like fresh berries because of their sour taste. It is better to use cranberries as part of various desserts, for example, aromatic jelly.

Ingredients

:

• Fresh cranberries - 400 g;
• Sugar - 180 g;
• Water - 3 l;
• Starch - 30 g.

Step-by-step recipe for cranberry jelly

Place the cranberries in a large bowl and cover with cool water. Sort through the berries and throw away any spoiled ones. You also need to get rid of twigs and other debris. Rinse the cranberries and drain them in a colander. Wait until all the liquid has drained.

Boil the water and let it cool a little. If you are using purified or mineral liquid, just warm it up; it is not necessary to boil it.

Return the berries to the large bowl. Mash the cranberries with a spoon or spatula. To ensure that the finished dessert has a delicate, uniform structure, you can additionally chop the berries using a blender. There is no need to puree them, just beat them lightly.

Pour the cranberries into the pan. Fill it with 0.5 liters of water and boil for 10 minutes. Strain the resulting broth through a sieve.

Add the remaining water to the pan. Pour off about 100 ml to dissolve the starch later.

Pour sugar into a saucepan with berry broth and boil it.

Dilute the starch with cold water. Add it to the pan ten minutes after the liquid boils. You need to pour in the starch slowly, constantly stirring the jelly.

Let the thickened drink simmer for another 10 minutes, then you can remove it from the stove. You need to cool the dessert before eating.

Cranberries for making jelly must be chosen very carefully. The berries should be ripe and elastic to the touch. Unripe cranberries will make a drink that is too sour and indistinct. Overripe berries can be used, but in this case you need to add a tiny pinch of citric acid to the jelly.

How to serve

• The liquid drink can be served in tall glasses or cups. The main thing is that the dishes are transparent, because the color of cranberry jelly is simply incomparable.
• Thick jelly is immediately poured into portioned bowls and cooled before serving. On top it can be decorated with fresh fruits, candied fruits, zest or mint leaves.

The process of making jelly at home

1. First prepare all the components. To do this, sort the berries and remove all debris. Then rinse the cranberries thoroughly.
2. Squeeze the juice from the berries. You can rub the cranberries through a sieve.
3. Then pour the juice into a glass container and set it aside in the cold.
4. Now let’s take care of the pulp, put it in a saucepan, then pour water into it. Put it on the fire, wait until it boils, cook for five minutes. Then strain the cooked cranberries through a sieve. To preserve the bright and beautiful color of the jelly, add citric acid to the drink.
5. Then add sugar to the liquid and bring to a boil. If necessary, skim off the foam with a spoon or slotted spoon.
6. Then prepare the starch liquid separately. To do this, dissolve starch in cold water in a small container. Then strain through a sieve and remove the grains.

7. Then pour starch into the jelly. Add in a thin stream, being sure to stir. The liquid should not boil.
8. Then pour the previously squeezed juice into the jelly. Cool the drink and pour into glasses. You can serve it warm.

Useful tips

Kissel is a native Slavic dish. When sugar was not yet known, it was prepared with honey and served as a dessert. Try making jelly using other recipes.

• You can make jelly from anything: from seasonal berries or from fruit infusions. When it's cold and slushy outside, jelly made from frozen berries and starch will appeal to both adults and children.
• Have you already eaten all your frozen berries? No problem. Making jelly from jam and starch is as easy as making jelly from other ingredients.
• Berries can become the basis not only for compotes or fruit drinks. If you increase the starch content, you can make a “jelly pie.”
• For many, the word “jelly” is associated with kindergarten time. The recipe for milk jelly will definitely return you and your household to a carefree childhood.
• Unleavened oatmeal jelly from Hercules will not only help improve intestinal function, but will also become a complete breakfast. Unleavened jelly is also prepared with rye or wheat flour.
• —Oatmeal jelly made from oat flakes—is a healthy breakfast for you and your loved ones. You need to eat it chilled, and add honey, cream or jam for taste.

Making cranberry jelly is as easy as shelling pears, but sometimes even experienced cooks make mistakes. Share with us in the comments if you made berry jelly according to our recipe.

Ingredients

300 g fresh or freshly frozen cranberries 2 tbsp. spoons of potato starch 6-10 tbsp. spoons of sugar (to taste) 3l. water

Preparation

Wash the cranberries and dry a little.

Place it in a saucepan with water, put it on the fire and bring to a boil.

250g per glass. pour cold water and dissolve starch in it.

If, upon reaching a boil, the cranberries burst, you need to strain the water through cheesecloth. If the berries remain intact, remove them from the pan with a slotted spoon. Leave the water on the fire.

Add the required amount of sugar to boiling water.

Pour the dissolved starch into the middle of the pan in a thin stream, stirring the liquid well to prevent lumps from forming.

Remove the jelly from the heat and let it cool to room temperature.

Cranberry jelly is ready!

Bon appetit!

Kissel is a very ancient Russian dish, known for more than 1000 years. Many centuries ago, the Slavs prepared oatmeal jelly, which was one of the main dishes of their diet. Later, sweet jelly made from berries and fruits appeared, and this is connected with the appearance of potatoes in Rus' and the production of starch from them.

One of the fragments of the “Tale of Bygone Years” by the chronicler Nestor tells how exactly jelly saved the city.

“The 10th century in Rus' turned out to be difficult: there was a great continuous war with nomadic tribes who made constant raids on Russian lands. One day the Pechenegs besieged Belgorod. The siege lasted for a long time, and severe famine began in the city. Then a people's council gathered, and the townspeople decided: it was better to surrender to the Pechenegs than for everyone to die of hunger. But one elder said: “Don’t give up for three more days and do what I tell you.” The elder ordered to collect the remains of oats, wheat and bran from all over the city, prepare a casserole (jelly solution) from them for cooking jelly, and look for honey and make a sweet meal from it (honey infusion, boiled honey in water). Then he ordered to dig two wells and place tubs in them level with the ground. A jelly solution was poured into the first tub, and a honey drink into the second. The next day, the townspeople invited several Pechenegs and led them to the wells. They drew a bucket from the first well, cooked jelly, began to eat it themselves, and washed it down with a honey drink from the second well and treated it to the Pechenegs. They marveled and decided that the land itself fed the Russians. Having returned, the Pechenegs told their princes everything that had happened, they lifted the siege and went home from the city.”

Kissel is very healthy and nutritious, it has a beneficial effect on the stomach, helps with high acidity, gastritis and peptic ulcers. Berry jelly contains a huge amount of organic acids and retains all the properties of the berries from which it was prepared.

Cranberry jelly: recipe

1. First, wash the berries thoroughly. Leave them for a while to dry a little.

2. Then grind it. This can be done through a colander.
3. Set aside the resulting juice. He's not needed now.
4. Then throw the cake into the (hot) water. Cook like this for about fifteen minutes. The specified amount of cranberries requires three liters of water.
5. Then strain the broth. Then squeeze the pulp thoroughly and discard. We don't need him anymore.
6. Pour a glass of broth into a separate container. Put the rest on the fire, add sugar and boil.
7. Then pour starch into the container into which you poured the broth. Mix thoroughly.
8. When the broth boils on the stove, first pour berry juice into it. Afterwards, let it simmer a little more, then pour in the diluted starch in a thin stream. Then remove the jelly from the heat. Let it cool. So the cranberry jelly is ready, the recipe for which we described. You can serve the drink either warm or cool, having cooled it in advance.