Cranberry jelly: recipe. Kissel from fresh and frozen cranberries. Recipe for frozen cranberry jelly How to make cranberry jelly

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.

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.

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.

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.

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.

Delicious starch and cranberry jelly is ready! It can be served for lunch or just drunk.

- This is a very easy-to-prepare homemade dessert that can be made with equal success from fresh or frozen berries, and served with whipped cream, sour cream, milk or ice cream. However, jelly on its own, without all these additions, is also good.

In addition to the pleasant sweet and sour taste, you will also receive vitamins and minerals: when cooking, fresh cranberry juice is added to the jelly.

Generally speaking, it is necessary to clarify that jelly, in principle, comes in different consistencies: thick (more like jelly in molds) and medium thickness (poured into cups), and can be served hot or cold. What we offer you in this recipe is a medium-thick jelly that is best refrigerated.

Need to:

Cranberries (fresh or frozen) – 1 heaping glass (about 160 grams)
Granulated sugar - three quarters of a glass (about 135 grams) + another 2-3 teaspoons sprinkle the finished jelly on top
Potato starch – 90 grams (three heaped tablespoons)
Water – 1 liter

Preparation:

Rinse the cranberries and let them dry (we don’t need extra water in the jelly!). If you are using frozen berries, remove them from the freezer ahead of time and let them thaw at room temperature. Next, you need to squeeze the juice out of the cranberries. At home, it seems to us that the easiest way is to crush the cranberries with a wooden masher in a colander with small holes set in a bowl into which the juice will drain. Moreover, it is not even necessary to filter the juice through cheesecloth or a strainer.

Pour the squeezed juice (it will be thick, with berry pulp) into a small cup and place in the refrigerator. And transfer the “squeeze” (pulp) into a ladle or saucepan in which you intend to cook the jelly. Separately, boil water in a kettle.

Pour the “squeeze” into three glasses (750 milliliters) of hot water from the kettle, put it on the stove, bring to a boil, reduce the heat so that it does not boil too violently, and cook for 7-8 minutes.

While the pulp is boiling, take a partial glass of COLD boiled water, add starch there and stir until the starch is completely dissolved so that no lumps remain.

Strain the broth through the same colander with small holes or a strainer. Throw away the “marc” that has become very pale during the cooking process and lost its rich red color, and pour the strained broth back into the saucepan. Add sugar and stir.

Return the broth with sugar to the stove, bring to a boil, pour in the diluted starch in a thin stream, stir immediately ( watch our video recipe!). Again, stirring, bring to a boil and, as soon as it starts to boil, IMMEDIATELY REMOVE from the stove; there is no need to boil or cook anymore.

Pour our squeezed and cooled cranberry juice into the pan, mix and immediately pour the still hot jelly into cups (we get 6 small tea cups) or bowls.

To prevent a film from forming on the jelly as it cools, its surface should be lightly sprinkled with granulated sugar (just a little bit, no more than half or even a third of a teaspoon for each cup). The sugar will immediately get wet and you will no longer see it, but it will perform its “function”.

Cranberry jelly is not only tasty, but also a very healthy drink, especially during the cold season. Properly prepared, it retains a large percentage of vitamin C, which strengthens the immune system. Kissel is great for baby food.

Cranberry jelly has a rich color and taste

Ingredients

Water 2 liters Potato starch 2 tbsp. Sugar 50 grams Cranberry 400 grams

Number of servings: 10
Cooking time: 20 minutes

Cranberry jelly recipes

Both fresh and frozen berries are suitable for jelly. Therefore, it is available at any time of the year.

How to cook:

Grind the washed berries in a blender into a paste. Place on cheesecloth and squeeze out the juice.
Boil water in a saucepan.
Dissolve starch in half a glass of cold water. Combine it with juice.
Pour the mixture into boiling water, add sugar. When it boils, reduce the heat and simmer for 3 minutes.

This jelly can be consumed either warm or chilled.

For the second option for making jelly you will need:

Fresh or frozen cranberries – 300 g.
Starch – 2 tbsp.
Sugar – 100 g.
Water – 2.5 l.

Procedure for preparing jelly:

Place the berries in a saucepan with cold water. There is no need to defrost them first.
Bring to a boil and cook for 2 minutes.
Using a slotted spoon, remove the berries or strain the resulting compote.
Put it back on the fire, add sugar. Adjust its quantity to your taste.
Dissolve starch in a glass of cold water. Pour into the pan in a thin stream, stirring constantly to avoid lumps.
When it boils, remove from heat and let the jelly cool.

If you prefer a thicker jelly that you can eat with a spoon, double the amount of starch.

And one more option, the most vitamin-packed. It will require:

Cranberries – 2 cups.
Sugar – 1 cup.
Starch – 4 tbsp.
Water – 2 l.

How to cook cranberry jelly:

Make syrup from water and sugar.
Grind the cranberries in a blender, squeeze the juice through cheesecloth.
Place the cake in a saucepan with boiling syrup and boil for 5 minutes. Strain.
Dissolve the starch in a glass of cold water and pour it very slowly into the pan, stirring constantly.
When the jelly boils, pour in cranberry juice, quickly bring to a boil and immediately turn off.

Due to the fact that the juice is poured in at the last stage and is not boiled, it retains the largest amount of vitamin C, and therefore the benefits.

The amount of sugar can be reduced, do not add all at once. It’s better to first add half and taste, and then add to the desired degree of sweetness. It's the same with starch. If you like liquid jelly, use 2 spoons first. If it turns out too liquid, dilute it and gradually pour in the rest. But do not forget about the property of jelly to become thicker as it cools.

I would like to remind you of the recipe for such a tasty and healthy drink as cranberry jelly. Cranberries are a storehouse of vitamins. If you add cranberry juice at the very end of preparing the jelly and subject it to minimal heat treatment, then most of the vitamins will be preserved. According to this recipe, the drink turns out very tasty, with a subtle sweet and sour note.

Prepare the necessary products.

Mash the cranberries and strain the juice through cheesecloth. Or you can strain the cranberries through a sieve.

Pour water into a saucepan and boil it. Drop the cranberry pulp into boiling water. Also add lemon slices and peel to the pan. Let the compote simmer for 5-10 minutes.