Kissel with frozen berries. Kissel from berry mix with starch

Undoubtedly, the most delicious jelly is obtained at the height of the berry-fruit season, when fresh fruits give all their vitamins to this drink. But even in winter, you can cook a healthy jelly if you take care in advance and freeze fresh berries. Juicy berries are best suited for making this drink: red and black currants, cherries, cranberries, strawberries, plums. The ratio of water and starch depends on how thick the jelly is. If you want the drink to be viscous and liquid, then take 2 tbsp. spoons of starch per 1 liter of water. If you like thick jelly - 4 tbsp. spoons of starch per 1 liter of water.

Before you start cooking jelly, you need to prepare the berries. To do this, they need to be thawed, thrown into a colander, cleaned of the bone. Small berries are best rubbed through a sieve. Large fruits can be left unchanged, or you can grind them in a blender.

Cherry pudding from frozen berries

This recipe for cherry jelly is very easy to prepare and in terms of taste is not inferior to its counterpart from fresh cherries.

To prepare cherry jelly from frozen berries, you will need the following products:

• frozen cherries - 2 cups
• starch - 3-4 tbsp. l.
• sugar - 7-8 tbsp. l.
• water - 1 l.

Cooking method

Kissel is an excellent drink that can satisfy your hunger and serve as a dessert at the same time. It is full of vitamins and essential trace elements, besides it is very pleasant to the taste. In summer and autumn we prepare kissels from fresh berries and fruits. But in winter and especially in spring, during the period of beriberi, you really want to treat yourself! And this will come to the aid of frozen berries, previously prepared in the freezer.

What is berry jelly and how to cook it properly

Kissel has been known to us since ancient times. Of course, before it was made in a completely different way than now: it was a long and laborious process in which many products were used, including sourdough. Modern kissels are similar to the old ones only in consistency, but they are not inferior in benefits and pleasure, and you can cook them very quickly, without wasting time and effort.

• For jelly you will need:
• frozen berries to your taste;
• starch (it is desirable to take potato);
• water;
• sugar.

Some recipes may use additional ingredients. We will consider such cases separately.

Any frozen berries are suitable for jelly

Usually the amount of starch for jelly is taken at the rate of 2 tbsp. l. per 1 liter of water, if you want to get liquid jelly, and 4 tbsp. for thicker.

1. It is better to defrost berries for jelly and rub through a sieve. You can use cheesecloth instead of a sieve to strain the juice.
2. Boil water in a saucepan and place the berry cake there. Boil for 10 minutes. Strain the resulting compote well.
3. Put the compote on the fire, and, bringing it to a boil, add sugar.
4. Take the juice that remains after grinding the defrosted berries and dilute the starch in it. Gradually pour this mixture into the boiling compote, stirring constantly to avoid lumps. Bring to a boil again and remove the pan from the heat.

And now we will offer you some simple, but original and delicious jelly recipes from various berries.

Frozen currants: a great choice for kids

Black, white and red currants contain a large amount of vitamin C, which we simply need in winter and early spring. As you know, colds are especially aggravated during this period, and young children are more susceptible to them than anyone else.

Only black currants can be frozen: the denser skin of the berries and the pulp retain their structure without damage when exposed to low temperatures. Therefore, in the cold season, it is blackcurrant that will help your family in the fight against colds. And in the form of jelly, children will especially like it.

Frozen currant kissel

So, in order to prepare currant jelly from frozen berries, take the following ingredients:

• 600 g (3 cups) currants;
• about 1.5 liters (7 glasses) of water;
• 200 g (1 cup) sugar;
• 4 tablespoons of potato starch.

Boil water in a saucepan and pour currants into it. Berries in this case, you can not even defrost. After the currants are boiled in boiling water for literally 5 minutes, add sugar, mixing thoroughly so that the sand dissolves faster. Boil for another 5 minutes and remove from heat.

The resulting juice must be filtered through cheesecloth without cooling. In the meantime, stir the cornstarch thoroughly in a glass of water, breaking up any lumps that form.

Morse is filtered, and it, already without berries, needs to be put on fire again. Wait until it boils, and carefully, in a thin stream, pour in the dissolved starch, constantly stirring the liquid in the pan. Remove the jelly from the fire after it has reached a boil, but not boiled.

Tip: the surface of the finished jelly can be sprinkled with a small amount of sugar. So you will avoid the appearance of foam and film.

cranberry recipe

Cranberries are a real medicine at home! It can also be found fresh, because cranberries are well stored due to their acid content, but frozen, they do not lose their healing properties. And if currants help as a prevention of colds, then cranberries can easily cure even the flu.

Cranberry jelly will easily replace one of your meals during the day. It is very useful for people with diseases of the gastrointestinal tract and high acidity, as it has an alkalizing effect on the mucous membrane.

You will need the following for jelly:

• 2 liters of water;
• 300-400 grams of cranberries;
• 4 tablespoons of starch;
• sugar - depending on preference.

Before you start cooking cranberry jelly, rinse the frozen berries and let them thaw completely in a deep bowl so as not to lose the juice. After that, squeeze out all the juice through cheesecloth. Use a sieve only if it is fine enough so that the pulp from the berries does not get into the liquid.

While the water is boiling in a saucepan, dissolve the starch in cold water and mix it with cranberry juice. Stir constantly so that the starch does not settle to the bottom of the dish, otherwise lumps will form in the jelly. When the water in the pan boils, add a mixture of juice and starch there, add sugar, boil for about 5 minutes and you can turn off the heat.

Please note: starch for jelly should be dissolved only in cold water! In hot water, it immediately begins to gel, and it will fall into boiling water already in the form of lumps and breasts.

This cranberry jelly is good both hot and cold. You can use cornstarch, but its astringency is much lower than that of cornstarch. Kissel can turn out either very liquid from a smaller amount of starch, or tasteless - from a high content.

Cherry: not only tasty, but also noble

Cherry is a very refined berry. Its taste qualities will perfectly complement even a festive table. And cherry jelly is very easy to prepare, so you can delight your family with it any day.

Ingredients for this jelly:

• cherry -2 cups, or 200 grams;
• sugar - 7 tablespoons with a top;
• starch - 3 tablespoons with top;
• water - 1 liter.

1. Put the cherries in a saucepan. However, it is not necessary to defrost them. It is better if the cherries are pitted, but this recipe is good because the pits will not bother you.
2. Pour in a liter of water and boil. After that, mash the berries with a crush to make the broth especially saturated, and boil for another 5 minutes.
3. Strain the resulting broth through cheesecloth. You can use a slotted spoon to get the cherries out of the pan. Add sugar and mix thoroughly.
4. Now add starch to 0.5 cups of water and stir. Pour the resulting mixture in a thin stream into the boiling cherry compote, stirring constantly. Immediately after the starch is poured, remove the jelly from the heat.

Our cherry jelly will turn out to be of medium density. Many people like it chilled. If you want to effectively serve cherry jelly to the table, pour it into glasses and sprinkle with a small amount of finely chopped almonds: they will best complement the taste of the drink.

Cherry jelly - a delicious and noble drink

By the way, you can cook excellent pies for cherry jelly. Twist the boiled berries that you took out of the syrup during the cooking process in a meat grinder (but only if they are pitted), if desired, add apples, strawberries or any other berries to your taste, and a little sugar. This filling is perfect for pancakes and pies from any dough. It can even be simply applied to a bun or loaf, like jam - easy, tasty and satisfying!

Strawberry jelly - a classic of the genre

Strawberries are so popular in our latitudes that it would be wrong to forget about them in this article. You probably have these frozen berries in the freezer since the summer, which can be useful for compote and pie, and even more so for strawberry jelly. This drink is so delicious that neither adults nor children will refuse it!

Classic strawberry jelly

Take these products:

• frozen strawberries - about 0.5 kg;
• granulated sugar - 6 tablespoons;
• starch - 2 tablespoons with top;
• water - about 2 liters.

Strawberries do not need to be thawed. Wait for the water to boil in a saucepan, add sugar and boil for a couple of minutes. Pour in the strawberries, and as soon as the water comes to a boil again, immediately remove the berries.

Leave the broth on a very low heat so that it does not stop a calm boil. Meanwhile, use a blender to puree the strawberries into a smooth puree.

Dissolve starch in water and add this mixture to the boiling broth, stirring constantly. Immediately put the strawberry puree in there. Mix thoroughly and let the jelly boil. Remove from fire.

Tip: if you use very sweet berries for jelly, a small amount of citric acid (literally on the tip of a knife) will help you make the drink tastier.

Strawberry jelly is usually served chilled. This drink is very good in the heat, but since we are still far from summer, strawberry jelly will perfectly complement a hot party in honor of the holiday.

Vitamin cocktail: experimenting with different berries

Of course, jelly should be equally tasty and healthy. Sea buckthorn has been used for the preparation of various drinks since ancient times. We suggest you make jelly from these frozen berries. You will need:

• sea ​​buckthorn - 1 cup;
• water - 3 glasses;
• sugar - ¾ cup;
• starch - 2 tablespoons.

Rinse the berries and defrost just a bit so that they can be mashed with a crush. You can use a blender.

Sea buckthorn is a great berry for making jelly

Boil water in a saucepan, add sugar and put crushed berries there. Pour in the diluted starch, mix and let it boil for literally 3 minutes. Sea buckthorn jelly can be served on the table.

And now we will prepare a real vitamin cocktail. Add berries to the already known recipe: half a glass of lingonberries and cranberries. More water will be needed - about 4 liters, and 3 tablespoons of starch.

The manufacturing process is almost the same, only lingonberries and cranberries must be whole. They need to be boiled in boiling water for 10 minutes, then removed from the syrup. Strain the broth and put on fire again. When it boils again, add sugar, sea buckthorn puree and starch solution. Bring to a boil and simmer for about 5 minutes, then remove the jelly from the heat.

Don't know how to treat your family members? What can you think of that would be both tasty and healthy at the same time? We propose to prepare a well-known dessert called jelly for a long time. Surely everyone knows what it is. Kissel is a delicious, sweet jelly-like dish made from fresh, dried or frozen fruits and berries with the addition of starch. This treat will appeal to absolutely everyone from young to old.

Recipe for jelly from fresh berries

We will need:

• 150 g of red currant;
• 150 g lingonberries;
• 3 liters of water;
• 150 g cranberries;
• 150 g of sugar;
• 70 g potato starch.

Cooking method

1. In order to prepare a healthy berry jelly, first of all we need to wash the berries we have. In this case, we take the berries of red currant, cranberries and cranberries and rinse thoroughly under running water. And if you have frozen berries, then before using them, you need to get them out of the freezer and leave them in a warm place for half an hour.
2. Next, the prepared berries must be passed through a sieve. As a result, you will get juice and squeezed mass. We set aside the juice for now and will deal with the squeezes. They need to be poured with boiling water and boiled for 20 minutes over medium heat. After that, wait until the broth cools down and filter with a sieve. Pour the resulting juice into a glass, and discard the rest of the berries.
3. Now we take the juice that was obtained during the first extraction and bring it to a boil, while gradually pouring out the granulated sugar, not forgetting to stir. In order to give density, it is necessary to dilute the potato starch in the broth that we left. We mix everything well so that there are no lumps and add it in a thin stream to the boiling juice, stirring all the time, preferably with a wooden spoon.
4. Cook the resulting jelly for another 5 minutes, and then remove from heat, let cool and pour into molds and serve.

Frozen berry jelly recipe

We will need:

• 2 liters of water;
• 50 g frozen berries;
• half a glass of sugar;
• 5 st. spoons of starch;
• vanillin - to taste;
• a pinch of lemon zest.

Cooking method

1. Pour water into a pot of the desired size and boil. We take a vanilla pod, cut off a piece from it and open it by making an incision with a knife and throw it into boiling water. We also add grated lemon zest and granulated sugar. Mix everything and cook for exactly 1 minute.
2. After that, add the frozen berries, after washing them, bring to a boil and cook for several minutes.
3. If the compote is not sweet to your taste, you can add more sugar. We dilute the starch in a glass of cold water, stirring until smooth and pour into the berries, removing them from the heat, without ceasing to stir. Once again, mix everything and cool.

Cherry pudding from frozen berries

We will need:

• 800 g frozen cherries;
• 2 liters of water;
• 2 tbsp. spoons of starch;
• 150 g sugar.

Cooking method

1. Before cooking, it is necessary to sort out the cherries, remove the legs and leaves. Next, you need to squeeze the juice out of it. There are different ways to get juice. You can pass through a juicer, but for this you have to pull out the bones.
2. The easiest is to put the cherry in a deep saucepan and crush it with a wooden pestle. After that, we shift the crushed berries into a colander and drain the juice, which was obtained under pressure. Pour the juice into a glass and leave to cool.
3. Pour water into the prepared container and boil. Then add sugar and crushed berries along with the seeds. Cook for 5-7 minutes, remove from heat and let cool.
4. After the compote has cooled, you need to strain it from the berries, add sugar to taste and starch, separately diluted. Put on fire and boil. Cool down and serve.

Kissel from frozen berries is an excellent drink not only for children, but also for adults. This liquid jelly-like sweet dessert is very healthy. It is prepared from various fresh berries, but unfortunately you can’t find fresh berries in winter, but you really want to treat your children and yourself with a glass of jelly. Freezing is the best way to preserve berries for winter use, for making berry compotes, raspberry pies, fruit jelly. Freezing preserves all useful vitamins and taste qualities in berries and fruits.

Is it possible to say that a drink from frozen berries is healthy? Yes! Kissels are very useful for the stomach, as they envelop its walls with their jelly consistency, thereby improving the digestive process. And this is very important for a child and an adult. Kissels are also very useful for people with high acidity. I want to offer you a recipe for jelly from frozen fruits.

Ingredients:

• 500 gr. frozen fruit
• 2 liters of water
• 2 tbsp potato starch
• 3-4 tbsp Sahara
• 1 lemon slice

Cooking:

To prepare jelly, we will take a little bit of everything, grapes, cherries and strawberries. Kissel from frozen berries can be prepared from any other set of berries. I personally love when there is cherry in jelly, its notes give the drink its own special taste. I also love to add blackcurrants and raspberries. But usually these berries are used very first. One thing pleases - at any time you can replenish stocks in the supermarket. Although what can be compared with frozen country fruits. So, we take your set of berries, about 500 grams.

Boil compote. Pour the berries with cold water, bring to a boil and add sugar. Let's boil for 7-10 minutes.

We filter the boiled compote through a sieve and gauze, add a slice of lemon. Lemon is rich in vitamin C, and in order to preserve it, we throw a piece into a ready-made hot compote.

Dilute two tablespoons of potato starch in a glass of warm water, mix.

We put the strained compote back on the stove, bring to a boil and, stirring a little, pour in the starch. Let simmer for 3-5 minutes until thickened. Do not digest the starch, otherwise the jelly from frozen berries will become liquid like water.

Enjoy your meal!

1. We take out 200 g of raspberries from the freezer.

2. We select 200 g of frozen cherries.

3. We wash the frozen berries, remove the stalks from them.
Bones in cherries can be left, then the cherries will not boil too much, and they can be eaten.

4. Fill the berries with cold water, a little more than a liter in volume (with a margin - because the water will boil away). First, bring to a boil over medium heat (the berries will float), then reduce the heat and cook the berries for 15-20 minutes until they begin to sink to the bottom.
We add sugar, starting with one spoon, and try, because both berries and sugar can be different.

For those who like a sour taste, I suggest using natural lemon juice or a small amount of cranberries. Berries in jelly can be put more diverse, but this time I used what was available from summer preparations. You can also add a few slices of citrus fruits. In addition, sometimes kissel is made from dried fruits.

5. When our compote is ready, we begin to turn it into jelly. We filter from the berries and add the required amount of starch: 3 tbsp. l. - for thick jelly, which is served cold and eaten with a spoon, 2 tbsp. - for jelly of medium density, which is served warm, you can drink it through a straw, 1 tbsp. l. - for liquid jelly.

Depending on the density, jelly can be served in various dishes, in a bowl, in a glass, and in an ordinary cup.
I used a tall glass and colored straws, because jelly was a dessert at a children's party.

The recipe for jelly from frozen berries is ready! Bon appetit!