Cranberry jelly

Cranberry jelly. How to make jelly from frozen berries and starch

Hello, dear readers! Now we are preparing a delicious and much needed homemade cranberry jelly. Naturally, at the moment there is a large assortment of ready-made powder on store shelves, which simply needs to be poured with boiling water. But doubts constantly arise about the quality of the product. Another thing is a drink made with your own hands from new or frozen berries. This is a real storehouse of vitamins and nutrients.

Many years ago, our grandmothers and great-grandmothers prepared this drink very thick. It was specifically eaten, not drunk. It is quite nutritious and in times of hunger could change an entire meal and saturate the body. Nowadays, it is often made less thick or completely watery. The mixture depends both on the number of berries or fruits in the composition and on the starch.

Content:

• Kissel from frozen cranberries and starch (step-by-step recipe)
• How to cook watery cranberry jelly with starch for children
• Step-by-step video recipe for cranberry jelly

As experts say, this berry slows down the aging process of the body. When you have a cold, cranberry jelly is a godsend. The composition of the vitamin (vitamins are a group of organic substances combined by chemical nature, united on the basis of their absolute necessity for a heterotrophic organism as an integral part of food) C is sufficient to help the body cope with high temperatures and viruses. In a word, stock up on cranberries during the season so that you can amuse yourself with a tasty, healthy drink all year round!

Kissel from frozen cranberries and starch (step-by-step recipe)

I offer you a very ordinary recipe for cranberry jelly. It comes out quite thick and rich. The berries can be thrown in whole, or they can be pureed for a more uniform texture. Definitely give it a try. It's very simple, even a beginner can do it!

What we will need:

• Uncontaminated drinking water - 2 liters.
• Frozen cranberries - 150-200 g.
• Sweet sand - 200 g.
• Starch - 4 tbsp.

Step-by-step manufacturing process:

1. Place the berries in a saucepan and fill them with clean water. Place on the stove and turn on high heat. Add sweet sand and stir until the sand grains dissolve.

2. After the liquid boils, cook at low power for no more than 2 minutes. After this, you can rub the mass through a sieve or simply strain. But you can throw them in a saucepan, so the jelly will be thicker and richer. I love the sour taste of whole berries.

3. Dissolve starch in a small amount of water (about half a glass). Pour the watery starch into the main mass in a narrow stream, kneading continuously. Wait for it to boil and remove from heat.

Let it brew under the lid for 5 minutes and you can serve.

How to cook watery cranberry jelly with starch for children

Children usually don’t really like thick jelly. For this option, I suggest slightly reducing the amount of starch. For three liters of water you need to take from 3 to 5 tablespoons, depending on the desired mixture. Thus, if you add 1 spoon to this amount of water, the drink will be very watery. And a lot of starch will make it very thick, almost to the point of jelly. In this recipe we will look at a version that is not very watery and not thick.

For production we will need:

• Water - 3 liters
• Cranberries - 200-250 gr
• Starch - 3-5 tbsp. spoons
• Sugar - 0.5 cups

Manufacturing:

1. First, completely defrost the berries. Place them on a sieve, which we place over a bowl. Using a masher or spoon, grind the cranberries to a dry pulp. Place the pulp that remains in the bowl in the refrigerator, covering it with a lid. We will need it later. For now we are working with cake.

2. Transfer everything that remains in the sieve (seeds, peel, and so on) into the pan. Fill with water and place on the stove. Once the liquid boils, boil for a few minutes and remove from heat. We filter.

Now you can throw away the cake, and let the water cool completely, preferably to room temperature.

3. Pour approximately half a glass of fruit drink separately and dissolve the starch in it. And we return the rest to the stove. If you don’t want to wait for the compote to cool, you can simply dissolve the starch in clean water. But its quantity must be taken into account.

4. Pour sugar into the pan, stir until all the grains of sand dissolve. We send it to the fire. Without waiting for it to boil until steam begins to form, pour in the mixed starch in a narrow stream. Remove from heat immediately. Cool and mix it with cranberry juice, waiting in the refrigerator. Now you can submit.

There is no need to boil jelly with starch anymore. Otherwise, the mixture will be heterogeneous and nasty. Also, a slippery foam will be created on the surface. But this is not part of our plans!

Video on how to make jelly from frozen cranberries

The creator of this video, Klavdiya Korneva, gives her own recipe for cranberry jelly. As a result, 4 glasses of the finished drink come out. If you are preparing it for the first time, I recommend watching the video. Well, experienced housewives can learn something new here!

For production you will need:

• 200 g cranberries
• 4 tbsp. starch
• About 800 ml. water
• Sweet sand tastes

Cranberry jelly is a real storehouse of vitamins, essential substances, catchy taste and good mood. The collection of this miracle berry for us is usually done in the autumn. But this does not mean that they drink jelly from it only then. After all, by freezing this valuable product, you can save yourself with it during the cold season and simply from the blues.

I hope you will find these simple recipes useful too. If you like them, click on the social media buttons to save them on your own page!

TOP 6 ordinary and delicious recipes for making cranberry jelly

Kissel is a drink from youth. Anyone remembers its pleasant and rich taste. But for it to really come out tasty and enjoyable, you need to adhere to the manufacturing technology and choose the right products. The cranberry jelly recipe will not force you to spend a lot of time and effort.

1. Recipe No. 1
2. The following recipe for delicious jelly in a combination of cranberries and currants
3. Recipe for jelly and raspberries
4. Video recipe:

Recipe No. 1

The first combination of jelly will be cranberries and lingonberries with starch

The sweet taste of lingonberries will emphasize and brighten up the sour taste of cranberries. And being rich in vitamins has a beneficial effect on the immune system.

What will be useful:

• Cranberries – 100 g
• Lingonberries – 100 g
• Sweet sand – 3 tablespoons
• Starch 1.5 tbsp
• Untainted water – 700 ml

Production will take 10 minutes:

1. Wash the berries with water and place them in a saucepan with water.
2. Put on fire and bring to a boil, then cook for 5 minutes and turn off.
3. Pour the liquid into a separate container, grind the cake through a fine sieve, and add to the broth.
4. Put it back on the stove over low heat.
5. We dilute the starch with 3 tablespoons of cool water and pour it into the pan.
6. Bring the mixture to a boil; when the jelly begins to thicken, cook for 3 minutes and turn off.
7. Serve chilled.

The following recipe for delicious jelly in a combination of cranberries and currants

The catchy color and taste will not leave anyone indifferent.

Ingredients:

• Cranberries – 200 g
• Currants – 200 g
• Sugar – 4 tablespoons
• Starch – 2 tablespoons
• Drinking water – 3 l

Manufacturing:

1. Sort the berries and wash well with water.
2. Pour water into a saucepan and place on heat until it boils.
3. Throw the berries into boiling water and cook for 7-8 minutes.
4. Then take out the berries and grind through a fine sieve. Add it to the juice and put it back on the fire.
5. We dilute the starch with cool water and add it to the jelly.
6. When you notice that the liquid is thickening, boil for 3-4 minutes and turn off the heat.
7. Wait until it cools down and serve.

In any production, it is very important to have the correct proportions of all ingredients so that the jelly takes on the appropriate thickness and is not too watery. And this is a whole art.

Recipe for jelly and raspberries

To make this drink, you can use frozen raspberries.

Ingredients:

• Cranberries – 1 cup;
• Thawed raspberries – 1 cup;
• Starch – 3 tablespoons;
• Water – 4 l;
• Sugar to taste.

Manufacturing method:

1. Pour water into a saucepan and put it on fire. Bring to a boil.
2. Add berries to boiling water and cook for 10 minutes.
3. After that, strain the compote and add sweet sand.
4. We can sift the berries through a sieve, or we can throw them away.
5. We put the compote back on the fire and wait for it to boil.
6. Dissolve starch in cool water.
7. As soon as the broth boils, turn off the heat.
8. Stir the broth using radial movements and add starch until thickened.
9. Then turn on the heat for a few minutes and boil the jelly.
10. Serve to the table.

To simplify production, we present a recipe for jelly with cranberries and apples with step-by-step photos of all the steps. They are a technological map that will help you prepare jelly of a suitable texture.

Ingredients:

• Cranberries – 300 g
• Apples – 3 pcs.
• Sugar – 4 tablespoons
• Starch – 2 tablespoons
• Water – 3 l

The recipe is designed for 3 liters of water, so it is important to follow all stages of production.

How to cook:

1. Wash the berries with water and place them in a saucepan with water. Peel the apples and cut into small pieces.

2. Put on fire and bring to a boil, then cook for 5 minutes and turn off.

3. Pour the liquid into a separate container, grind the boiled berries and apples through a fine sieve and add to the broth. Put it back on the stove over low heat.

4. We dilute the starch with 3 tablespoons of cool water and pour it into the pan.

5. Bring the mixture to a boil; when the jelly begins to thicken, cook for 3 minutes and turn off. Serve chilled.

A multi-cooker is a universally useful tool for preparing completely any dish. Kissel is no exception. We offer a delicious recipe for cranberry jelly in a slow cooker.

Ingredients:

• Drinking water – 2 l
• Cranberries – 200 g
• Sugar – 150 g
• Starch – 50 g

Manufacturing:

1. You can use either fresh or frozen cranberries for this recipe.
2. When preparing the berries, wash them under water.
3. Pour all the water into the multicooker bowl, add cranberries and add sugar.
4. Close the lid and select the “steam” mode, set the time to 15 minutes.
5. Dilute the starch with cool water until smooth, 2 minutes before turning off the multicooker, add it to the rest of the ingredients.
6. When the end signal sounds, you must set the heating mode to 50 minutes. So that the mixture gets the desired structure.

Cranberry jelly is perfect for children. It is especially great for children under one year of age. Cranberries contain a huge amount of necessary components and the puree mixture is easily digested by the child.

What ingredients are needed:

• Cranberries – 250 g
• Sweet sand – 250 g
• Starch – 125 g
• Water – 1 l
• Cinnamon – 1 teaspoon

Manufacturing:

1. Sort the berries, rinse them and grind them in a blender.
2. Bring the water to a boil and add the cake, add sugar and cinnamon, leave to cook for 15 minutes.
3. Strain through a fine sieve to avoid any pits.
4. Dilute the starch in a small amount of jelly and add to the rest of the mixture, stir well so that there are no lumps.
5. Turn it off and let it brew.
6. Pour the chilled drink into a bottle and give it to the baby.

To cook jelly without starch, you can replace it with other thickeners:

• Jam
• Powdered jelly

Video recipe:

3 methods on how to properly prepare cranberry jelly

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How to make cranberry jelly at home

Cranberry jelly can be made from fresh berries in season or from frozen ones at any time of the year. By changing additional ingredients to the main composition, each time add a new taste to this healthy-tasting and bright-looking drink.

One of the possible recipes for cranberry jelly is given - lightweight and semi-liquid; for medium thickness, increase the amount of starch by one and a half times, and for very thick jelly - by half. Select the amount of sugar depending on the acidity of the cranberries; large and ripe berries are sweeter, and if you come across unripe or small berries, they are more sour.

• Total cooking time – 0 hours 30 minutes
• Active cooking time – 0 hours 10 minutes
• Cost - very economical
• Calorie content per 100 g – 49 kcal
• Number of servings – 4 servings

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How to make cranberry jelly

Ingredients:

• Cranberries – 1 tbsp. (200 ml)
• Water – 1 liter incl. 1 cup for starch
• Sugar – 5 tbsp. or to taste
• Starch – 1.5 tbsp.
• Spices - optional

Manufacturing:

To contrast 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 combined together to suit your taste. I’ll tell you that the spices are in harmony with each other, and in fact they all mix perfectly 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, for example, 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.

For beak jelly, potato starch is equally recommended, but corn starch is also suitable, which is healthier, although it has the highest calorie content and is more expensive.

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

In the jelly recipe recommended for public catering companies, 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 purchased 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 the quantity much smaller than in canteens. Simply chop the berries with a masher or a vertical submersible blade of a blender in a bowl or saucepan, or simply in a blender bowl.

It is not necessary to defrost frozen berries before chopping them.

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, which were used for another dish, and two thin sections of fresh ginger root.

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

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

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

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

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

After this, pour the starch water into the boiling cranberry water in a narrow stream while constantly stirring. If desired, you can add completely whole cranberries for beauty. Reduce heat to medium and cook 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 containers after pouring, with a thin layer of sugar.

The purchased 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, so that it can be consumed with a spoon later.

I suggest pouring thick jelly onto a baking sheet and then cutting it into pieces for serving. A pizza cutter 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. A good option is a dessert made from assorted pieces of thick jelly of various tastes and colors.

Kissels are delicious 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.

Recipes for making cranberry jelly from fresh and frozen berries

One of the healthiest berries is cranberry. Juice and fruit drinks are made from it, compotes and other drinks are brewed. Almost everyone remembers from their youth how sweet cranberry jelly is, but we have already forgotten how to prepare it. Let's remember together. We will use the freshest and frozen berries. By fresh we mean both the one that was just collected and the one that was stored in water.

Fresh cranberry jelly: the most common recipe with step-by-step photos

Viscosity is achieved by adding starch. Potato is better suited for these purposes than corn. It does not give off any foreign aroma or taste.

The following ingredients will be useful for production:

• Fresh cranberries – 1 cup;
• Starch – 6-7 tbsp. spoons, depending on the desired thickness;
• Sugar – 3-4 tbsp. spoons;
• Water – 1 liter.

The amount of starch determines what the drink will be like: drinkable, thick, or completely jelly-like.

• Pot;
• Cup;
• Spoon;
• Stainless steel sieve.

Select a pan with a suitable diameter so that the sieve can be hung on its sides. The pan must be enameled or stainless steel. The duralumin will oxidize.

Sort and wash the cranberries.

Separate 1 glass from a liter of water, pour the rest into a saucepan and put on fire.

As soon as the water boils, lower the iron sieve with cranberries into it.

As the shell heats up, it will begin to explode and you will hear corresponding sounds.

After 5 minutes, remove the sieve from the pan and rub the berries through it. This can be done with a spoon or a masher.

Transfer the puree into a saucepan, add sugar, continue cooking for another 10 minutes over low heat.

Dissolve starch in a glass of cool water.

Carefully, stirring constantly, pour it into the boiling “compote”.

Cook until thickened, stirring continuously, otherwise lumps will form. Don’t forget to make sure nothing sticks to the bottom. When stirring, cover the entire size of the pan.

How can cranberry jelly be pleasant to the taste, fragrant and rich in flavor, even a recipe with step-by-step photos doesn’t disappoint, so there’s only one thing left to do – try and cook it. If you don't like a film that constantly appears on the surface, sprinkle sweet sand on top.

If you are embarrassed by cooking in a sieve or don’t have a suitable one on the farm, just cook the compote, strain it later, and wipe the berries. Then follow the recipe. The next option is to grind the berries with a blender, in the bowl of a food processor, or pass through a meat grinder, transfer the resulting mass into boiling water, boil, and then strain through a sieve again.

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

There are several methods 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 vitamins on your own (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) , you can purchase them at any time in the store. Frozen cranberry jelly comes out just as tasty, the berries do not lose the necessary parameters, so quietly use supplies from the freezer.

• 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 using 2 methods: 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 purchased juice, sugar to the compote, pour in the starch diluted in water.

We will describe the 2nd 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, place the pulp in a bowl with bubbling 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 sweet sand, and bring to a boil.
5. Dissolve the starch and pour it in a narrow stream, stirring constantly, into the pan with the 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 break).
8. Sprinkle the surface of the jelly with sweet powder - and it will be great, and no film will appear.

If you are preparing several servings that you plan to consume immediately, while still warm, you do not need to boil the drink - after adding the starch, just warm it for a couple of minutes, and you can pour it into cups. In this case, it will also be possible to avoid the formation of a film.

What are the benefits of cranberry jelly and who can it harm?

We have mentioned the usefulness of the product a couple of times, and now we just have to tell you about its properties in more detail.

For those who have an unbalanced diet and often have to snack on the run, jelly will help improve digestion. It will replenish your supply of vitamins. It is rich in vitamin C (a low molecular weight organic compound of relatively simple structure, essential for all living things) C and is recommended for use during the season of viral diseases. It is useful to drink warm cranberry jelly for colds and reduced immunity.

Possesses the following qualities:

• Restores metabolism;
• Gently cleanses the intestinal tract;
• Used to prevent vitamin deficiency;
• Accelerates healing for colds;
• Helps with dysbiosis.

Drinking cranberry jelly is not only useful, but it can also be harmful under certain conditions. These include age under 3 years, allergies to ingredients and excess weight. The calorie content is quite high (a 200 gram glass contains 116 kcal), because it contains starch.

Contraindications are acute periods with:

• Cholecystitis;
• Stomach ulcer;
• Gastritis;
• Pancreatitis.

Provided with microelements and vitamins, cranberry jelly, necessary for digestion, is adored by adults and children, you now understand how to prepare it. It's time to test and cook it. You can experiment with the thickness and adjust the amount of sugar to your own taste. The medium-thick drink is used as a sweet sauce for casseroles, semolina and oatmeal. It is served with pancakes, cheesecakes and pancakes.