How to cook cranberry jelly. Cranberry jelly - simple and quick recipes for preparing the drink

Cranberry jelly- a recipe for a very tasty and extremely healthy drink, especially in early spring, when there is clearly a lack of vitamins. According to the authoritative opinion of Western doctors, cranberries are one of the most beneficial foods for health. Cranberries contain antioxidants that protect body cells from premature aging and a number of serious diseases. Frozen cranberries can stay in the freezer for a whole year without losing their beneficial properties. Cranberries contain a large amount of B vitamins and minerals, and cranberries also help the body remove toxins that accumulate in us during a cold. This is why it is recommended to drink cranberry juice during colds.

We will not make cranberry jelly from frozen berries, and if you didn’t stock up on cranberries in the fall, you can now buy berries in many stores to make berry jelly.

Ingredients

1 cup berries
0.5 – 1 glass
2 tbsp. (with a slide)
2 liters of water

Cranberry jelly - recipe, how to cook

1. Berries need to be rinsed with water.

2. Pour water into the pan and immediately add cranberries and sugar. Place on the fire and cook for 10 minutes after boiling. During the cooking process, the berries need to be crushed with a spoon to “extract” more juice.

The berries can be put into the pan, already mashed, then you will need to cook them for 5 minutes, no longer necessary. This will make the jelly more “alive” and healthy.

3. Place a colander in a large cup and pour the cranberry broth into it. We throw away the cake, and pour the strained broth back into the pan and put it on the stove.

4. Stir the starch in half a glass of cold water and pour it in a thin stream into the boiling broth. Pour into the center of the pan, stirring constantly. It’s convenient to do this with two hands – pour with one hand, stir with the other hand.

5. As soon as the jelly boils, remove from heat and cool. You need to cool the jelly either under the lid or with constant stirring. This will protect it from the formation of a film that everyone dislikes.

To diversify the taste of cranberry jelly, the following additional ingredients can be added to the main ingredients: vanilla pod or vanilla sugar, cinnamon stick, pink pepper, cardamom box, star anise, fresh ginger root or candied ginger, citrus slices or circles, as well as candied citrus fruits , for example, orange or lemon or thin slices of zest...

The listed ingredients can be added one at a time or in combination with each other according to your taste. I’ll tell you that spices are in harmony with each other, and almost all go well with citrus fruits.

To brighten the color of jelly in public catering, grains of citric acid are added to cranberry and other berry jelly, but I would not recommend this.

In addition to sugar, honey or natural syrups, such as agave syrup, are added to the jelly. Kissel can also be cooked with sweeteners, the amount of which is usually taken in half as much as sugar.

Be sure to sort fresh or frozen cranberries and then wash them with cold water to reduce the amount of scale during cooking.

In the jelly recipe recommended for catering establishments, the juice is first squeezed out of the berries, then the remaining cake is boiled in water with sugar for quite a long time for 10-15 minutes, then filtered, starch is added to the resulting broth, the squeezed juice is returned and the jelly is cooked until tender. .

For the home version, I propose simplifications that are possible, because for the family we cook much smaller quantities than in canteens. Simply chop the berries with a masher or vertical submersible blade of a blender in a bowl or saucepan or simply in the blender bowl.

Frozen berries do not need to be completely thawed before chopping.

Add sugar and selected additives to the resulting mass. I have vanilla and ginger: half a vanilla pod, or rather its empty wings, i.e. already without seeds that were used for another dish and two thin slices of fresh ginger root.

Pour in boiling water and let it brew for 10-20 minutes.

After this, strain the mixture. Use a fine-mesh strainer or line the strainer with gauze so that cranberry seeds do not get into the future jelly.

Place the pan with the resulting hot fruit drink (cranberry water) back on the stove; when it starts to boil, prepare the starch.

Dissolve the required amount of starch in cold water and stir until smooth so that no lumps remain. There is a recommendation to further strain the starch water, but I don’t do that.

Be sure to remove the scale from boiling cranberry water simply with a slotted spoon, a spoon, or a special descaling cloth.

After this, pour the starch water into the boiling cranberry water in a thin stream while constantly stirring. If desired, you can add completely whole cranberries for beauty. Reduce heat to medium and simmer until thickened.

Then remove the jelly from the heat, pour it into glasses, bowls, rosettes or any mugs. Glasses and bowls must have thick walls and are intended for hot dishes, otherwise they may crack.

To prevent a film from forming on the jelly, you need to sprinkle its surface in the pan while cooling or in glasses and other dishes after pouring with a thin layer of sugar.

The resulting semi-liquid cranberry jelly can be served as a drink, and can also be used for desserts, baked goods or cereal dishes. Semi-liquid jelly is poured over cottage cheese or rice casseroles, served as a gravy for pancakes or pancakes.

Medium-thick jelly is best served in bowls, then consumed with a spoon.

I suggest pouring thick jelly onto a baking sheet and then cutting it into pieces for serving. A pizza knife is suitable for cutting thick jelly. Desserts made from thick jelly are poured with sweet syrups, honey or accompanied with whipped cream, fresh berries, as well as jam or jam. An excellent option is a dessert made from assorted pieces of thick jelly of different tastes and colors.

Kissels are tasty both cold and warm; those with spices are especially good warm. And in public catering, jelly is served chilled to a temperature of 12-14 degrees.

Ingredients:

frozen cranberries - 3 handfuls (you can use fresh ones)
sugar – 0.5 cups (for sweet taste 1 cup)
potato starch - 1 tbsp. l. with a slide

Once, while sitting on a popular news site, I read an article about cranberry picking. The journalist spoke lively and interestingly about the area in which the berry usually grows, and about the people who pick it. Inspired by the vivid photographs and swallowing my saliva, I went to look for cranberries in the bins of my freezer.

I try to freeze this berry without fail for the winter, because during the “sneezing” virus season it is one of my first and faithful helpers. However, it is still easier to prevent a cold than to treat it later, so I offer a step-by-step recipe for cranberry jelly made from frozen cranberries. This drink is certainly better than all pharmacy vitamins and ascorbic acids.

Cranberry jelly recipe from frozen cranberries

With the specified amount of ingredients, the jelly turns out to be sour and of medium thickness, which is the most optimal for my taste. You can adjust the composition yourself by adding more sugar or starch, and, if necessary, the berries themselves. But remember, if you increase the amount of water, the other proportions will also change.
Without defrosting, pour the berries into the pan. Immediately add sugar, fill with cold water and place on the stove. If you hesitate a little and the sugar settles at the bottom, stir so that it does not burn. After boiling, boil the contents 10 minutes. The berries will burst when cooked. But this is even good, since cranberry seeds and pulp will only improve the taste of the jelly, making the drink rich. Then we filter it, using cheesecloth, a sieve or a colander. Place the cranberry compote back on the stove and let it boil again.
During this time, dilute the starch in a small amount of water in a separate container.
Pour, stirring constantly, into a saucepan with the already bubbling compote. We do not cook for a long time; as soon as the jelly has boiled and the foam begins to rise, turn it off.
Cranberry jelly from frozen cranberries is ready! You can drink the prepared drink hot, but even when cold it does not lose its taste. Bon cranberry appetit!

Previously, jelly was prepared on the basis of oats and barley, but today a wide variety of fruits and berries are used for its preparation. For example, cranberry jelly is extremely tasty, and among other things, as you know, such a berry is rich in vitamins and minerals that both children and adults need.

Cranberry is a unique berry in its composition. Its main component is ascorbic acid, and in terms of the amount of this vitamin it can compete even with citrus fruits. The benefits of such a sour berry are undeniable, but you can’t eat too much of it. But in the form of jelly - easily! Find out how to make cranberry jelly right now.

Ingredients:

620 g cranberries;
1.5 liters of water;
sugar to taste;
three tablespoons of starch.

Cooking method:

First we grind the red berries with a blender, then pass them through a sieve.
We don’t throw away the cake, but fill it with water (a liter) and put it on the stove.
Mix the remaining water with juice.
As soon as the pulp boils, strain and pour in the diluted juice. Bring to a boil again, add sweetener. The amount of the latter depends on the sweetness of the jelly you want to cook.
Then dilute the thickener with water (a glass) and pour it into the pan. Stir. And as soon as the jelly boils, turn off the heat.

From frozen berries

Frozen cranberries are just as healthy as fresh ones, so during the period of flu, a vitamin drink based on them will come in handy.

Frozen cranberry jelly is prepared as described above, the only difference is that you will need a little less berries.

Ingredients:

220 g frozen cranberries;
75 g granulated sugar;
up to 50 g of starch;
350 ml water (150 ml for thickener).

Cooking method:

Pour frozen berries into a saucepan, add a little water and heat.
As soon as the fruits are defrosted, grind them with a blender, and then use a sieve to separate the pulp from the juice.
Fill the berry mass with water and cook for five minutes. Then add sand and after a minute add a thickener diluted in water. Warm it up a little more and remove the mixture from the heat.
Pour in the juice, stir and cool the drink.

From pureed cranberries with sugar

Cranberry jelly can be drunk both cold and hot. It can be cooked from whole berries or from ground berries with sugar.

Ingredients:

two glasses of mashed berries;
two liters of water;
two tablespoons of starch;
citric acid.

Cooking method:

Place the ground berries in a saucepan, add three glasses of warm water and bring the mixture to a boil.
Then we take a sieve and make a puree from the ground berries.
Put a little citric acid, put the mixture on the fire and, as soon as the pulp begins to boil, pour in the thickener.
Again, wait until the jelly boils and remove it from the heat.

Cranberry jelly with starch

Cooking jelly from cranberries and starch is as easy as shelling pears; any housewife can handle this recipe.

The most important thing is to decide on the amount of starch, because the consistency of the drink depends on it.

You can cook liquid jelly, or you can make it very thick.

Ingredients:

two cups of red berries;
two liters of water;
five tablespoons of thickener;
sweetener to taste.

Cooking method:

For the recipe we need berry cake and juice. To do this, simply take a sieve and grind the fruits, filter the resulting juice.
We make a decoction from the cake. To do this, put it in boiling water, cook for 15 minutes, then strain. We remove the cake, and return the broth to the stove and sweeten it.
Then pour in the thickener, cook for 8 minutes, then add juice, stir and remove from heat.

Recipe for children

Every mother monitors the diet of her children and tries to ensure that every dish brings them only benefit. One of these healthy desserts is cranberry jelly, rich in vitamins and macroelements.

Ingredients:

two glasses of fresh berries;
a cup of sweet sand;
one orange;
half a glass of thickener.

Cooking method:

Using a blender, puree the fresh fruits and chop the orange zest on a fine grater.
Pour two liters of water into a saucepan; as soon as the liquid boils, add the zest, berry puree and sweetener.
After 15 minutes, pour in the thickener, boil and turn off the heat.

With the addition of apples

Cranberry jelly can be cooked with the addition of other equally healthy berries and fruits.

For example, with apples. The result is a very tasty, nutritious and aromatic drink, especially if you prepare it in a slow cooker.

Ingredients:

three tablespoons of red berries;
two apples;
a spoonful of thickener;
sweetener to taste.

Cooking method:

In the bowl of the electrical appliance, put berries, pieces of apples (without peels), add sugar to taste and pour in 1.3 liters of water. Select the “Steam” mode and set the time to 10 minutes.
Grind the berry and fruit mass with a blender, cook for another 10 minutes, then add the diluted starch and after two minutes turn off the device.
The finished jelly can be cooled directly in the bowl, and then poured into another bowl.

Thick cranberry jelly

You can cook jelly in liquid form, like a drink, but it is better to prepare it thicker. Its soft structure gently envelops the walls of the stomach and thereby has a healing effect on it. At the same time, such jelly can be served as a full-fledged delicious dessert.

Ingredients:

120 g frozen berries;
half a cup of sweet sand;
85 g starch.

Cooking method:

Prepare syrup from granulated sugar and a liter of water.
Then add the berries and as soon as they boil, add the thickener dissolved in water.
Bring the jelly to a boil and remove from the stove.

The benefits and harms of the drink

The benefits of jelly largely depend on what products are used to prepare it. But in general, the viscous and soft consistency of such a drink has a beneficial effect on the functioning of the human body. Its positive effect on the stomach and intestines is especially strong.

It is recommended to drink cranberry jelly during flu epidemics and viral diseases, as these red berries are rich in vitamin C.
This jelly not only restores the functioning of the digestive system, but also removes excess fluid from the body, thereby helping the kidneys function.
Cranberries are a low-calorie berry, so jelly from them will help control weight if you drink a glass of the drink before meals.
Starch is used in cooking. This natural thickener activates metabolic processes.
Cranberry jelly is especially useful for children, but only if it is made from natural berries, and not from store-bought briquettes.

Cranberries are sour berries, so a sweetener is added to the jelly. This means that such a drink should be drunk with caution by those who suffer from diabetes, so as not to cause an increase in blood sugar.

Now you know how tasty and healthy cranberry jelly can be. So in the fall, don’t forget to pick such a berry and freeze it for a whole year, so that at any time you can brew a vitamin drink for the whole family.

Cranberry jelly is a recipe for a very tasty and extremely healthy drink, especially in early spring, when there is a clear lack of vitamins. According to the authoritative opinion of Western doctors, cranberries are one of the most beneficial foods for health. Cranberries contain antioxidants that protect body cells from premature aging and a number of serious diseases. Frozen cranberries can stay in the freezer for a whole year without losing their beneficial properties. Cranberries contain a large amount of B vitamins and minerals, and cranberries also help the body remove toxins that accumulate in us during a cold. This is why it is recommended to drink cranberry juice during colds.

We will make cranberry jelly from frozen berries, and if you didn’t stock up on cranberries in the fall, you can now buy berries in many stores to make berry jelly.

Ingredients needed to make cranberry jelly:

1 cup cranberries
0.5 – 1 cup sugar
2 tbsp. starch (heaped)
2 liters of water

How to make delicious jelly from starch and cranberries, step-by-step recipe with photos:

1. Berries need to be rinsed with water.

Note: You can put the berries in the pan, already mashed, then you will need to cook them for 5 minutes, no longer necessary. This will make the jelly more “alive” and healthy.

3. Place a colander in a large cup and pour the cranberry broth into it. We throw away the cake, and pour the strained broth back into the pan and put it on the stove.