Cranberry jelly recipe. Cranberry jelly from frozen cranberries

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:

1. Grind the washed berries in a blender into a paste. Place on cheesecloth and squeeze out the juice.
2. Boil water in a saucepan.
3. Dissolve starch in half a glass of cold water. Combine it with juice.
4. 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:

1. Place the berries in a saucepan with cold water. There is no need to defrost them first.
2. Bring to a boil and cook for 2 minutes.
3. Using a slotted spoon, remove the berries or strain the resulting compote.
4. Put it back on the fire, add sugar. Adjust its quantity to your taste.
5. Dissolve starch in a glass of cold water. Pour into the pan in a thin stream, stirring constantly to avoid lumps.
6. 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:

1. Make syrup from water and sugar.
2. Grind the cranberries in a blender, squeeze the juice through cheesecloth.
3. Place the cake in a saucepan with boiling syrup and boil for 5 minutes. Strain.
4. Dissolve the starch in a glass of cold water and pour it very slowly into the pan, stirring constantly.
5. 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.

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

Be sure to pay attention to the shelf life - old starch will spoil the jelly, so take only fresh one.

For preparation you will need the following ingredients:

• 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 even jelly.

How much starch

To prepare drinking jelly, use 1.5 tablespoons per 1 glass of water, for thick jelly – 3, for jelly – 5.

And you also need:

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

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

Preparation:

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 metal sieve with cranberries into it.

As the shell heats up, it will begin to burst and you will hear characteristic 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.

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

Dissolve starch in a glass of cold water.

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

Cook until thickened, stirring constantly, otherwise lumps will form. Remember to make sure nothing sticks to the bottom. When stirring, cover the entire volume of the container.

Even the recipe with step-by-step photos does not betray how pleasant cranberry jelly can be, aromatic and rich in flavor, so there is only one thing left to do - try to cook it. If you don't like the film that invariably forms on the surface, sprinkle granulated sugar 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, then strain it and wipe the berries. Next, follow the recipe. Another 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 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.

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

We have mentioned the usefulness of the product several times, and now we simply have to talk 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. Rich in vitamin C and recommended for use during the season of viral diseases. It is useful to drink warm cranberry jelly for colds and reduced immunity.

Has the following properties:

• Normalizes metabolism;
• Gently cleanses the intestines;
• Used to prevent vitamin deficiency;
• Accelerates recovery from colds;
• Helps with dysbiosis.

Drinking cranberry jelly is not only beneficial, 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), since the composition contains starch.

Contraindications are acute periods with:

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

Rich in microelements and vitamins, cranberry jelly is beneficial for digestion and is loved by adults and children, you now know how to prepare it. It's time to try cooking it. You can experiment with the thickness and adjust the amount of sugar to your taste. The medium-thick drink is used as a sweet sauce for casseroles, semolina and oatmeal. It is served with pancakes, cheesecakes and pancakes.

In the old days, cranberry jelly was a staple winter treat. Thick jelly was poured into clay bowls and eaten with wooden spoons. Nowadays it is customary to prepare a more liquid cranberry jelly, which is considered a drink and served in glasses or transparent cups. Cranberry colors the drink such a bright coral color that it would be a shame to hide it behind the thick walls of an opaque ceramic dish. Cranberry jelly tones, protects against colds, and “pacifies” headaches. Berry jelly has an advantage over fruit jelly - it has a “recognizable” rich taste.

Ingredients to prepare cranberry jelly:

• cranberries – 400 g
• water – 3 l
• potato starch - 3 tbsp.
• sugar – 180 g

Recipe cranberry jelly:

The cranberries for this recipe can be anything: fresh, frozen, dried. Both light pink and dark ruby ​​berries are suitable for jelly.

The berries are first washed and sorted.

If you cook jelly from whole cranberries, then the rich color will not appear in it. Many people don’t like berries with cracked shells floating in jelly. To achieve impeccable appearance and taste, cranberries are first crushed in a blender. The mode is set to medium so that the thin skin does not turn into an elusive suspension that is difficult to catch with a sieve.

Place ground cranberries in a saucepan, add 500 ml of water, and boil for 10 minutes. When the liquid has cooled slightly, filter it through a sieve. A homogeneous thick cranberry broth remains in the pan.

Pour the rest of the water into the pan, leaving 100 ml to dissolve the starch. Add sugar to cranberry jelly and boil for 10 minutes.

Pour cold water over the starch and stir. Make sure that any lumps disappear.

The dissolved starch is poured into the pan in a thin stream, not forgetting to stir the jelly. After this, the cranberry jelly is boiled for another 5 minutes. Prolonged boiling will lead to a gradual thickening of the drink.

Usually jelly is served chilled or kept at room temperature. But on a cold winter day it’s nice to enjoy scalding hot cranberry jelly. “Delicious company” for cranberry jelly would be hot donuts in powdered sugar or miniature crispy croissants made of puff pastry.

Bon appetit!

In the article we discuss how to make cranberry jelly, what beneficial properties it has and what are the most popular recipes. You will learn what thick jelly is and what it is served with, how to diversify the taste of the drink and how to make a children's dessert.

Features of preparing cranberry jelly

Cranberry jelly can be in the form of a thick drink or dessert Fresh cranberry jelly is a flavorful thick drink or dessert served in clear cups and glasses. Cranberry jelly is not only tasty, but also healthy.

Cranberry jelly:

• stimulates the immune system;
• strengthens the body and removes harmful substances from it;
• improves liver function;
• relieves headaches;
• increases appetite;
• reduces cholesterol levels;
• envelops the walls of the stomach and makes you feel better with gastritis and ulcers.

Before you cook cranberry jelly, choose the right ingredients:

1. Use fresh, frozen or dried berries.
2. Before cooking the jelly, be sure to grind the fruits using a blender. If you add whole berries, their shells will burst during cooking and ruin the appearance of the dessert. When grinding, set the mode to medium, otherwise the thin skin will turn into an elusive suspension and it will be difficult to catch it with a sieve.
3. The amount of sugar depends on the acidity of the cranberries. Ripe and large fruits taste sweeter, while small and unripe berries taste sour.
4. Sugar can be replaced with fructose, honey or agave syrup.
5. When using a sweetener, use 2 times less sugar than sugar.
6. To diversify the taste of the drink, add pink pepper, vanilla bean, cinnamon stick, citrus fruits or candied ginger to the main ingredients.
7. Use only potato starch for cooking. With cornstarch the drink will not be clear.

Tips on how to cook jelly from cranberries and starch:

• Starch does not dissolve in liquid, but settles to the bottom of the dish. If you dilute it in water in advance, stir the composition before cooking.
• You cannot boil jelly for a long time so that the starch does not turn into glucose. Wait 30-60 seconds after boiling and immediately remove the pan from the heat.
• Do not cook dessert in aluminum containers so as not to change its color.
• Do not keep the drink hot for a long time. It becomes liquid.
• To prevent a film from forming on the surface of the jelly after cooling, sprinkle the dessert with powdered sugar or granulated sugar.

Delicious recipes for cranberry jelly

Cranberry jelly can be liquid, medium thick or thick. Its consistency is affected by the amount of starch. If you make jelly as an independent sweet dish, choose medium-thick recipes; if you make sauce for sweet dishes, prepare a semi-liquid drink. Use bowls and glasses with thick walls that are designed for serving hot dishes.

Classic recipe

Kissel can be prepared from just 4 ingredients: cranberries, water, starch and sugar. To prepare classic cranberry jelly, the recipe includes sugar and berries in a 1:2 ratio. It tastes sour. If you prefer sweeter drinks, increase the amount of sugar. Serve dessert chilled.

You will need:

• cranberries - 600 ml;
• granulated sugar - 300 g;
• potato starch - 90 g;
• water for starch - 250 ml;
• water for jelly - 1500 ml.

How to cook:

1. Rinse the cranberries and grind them in a blender, then strain through a sieve.
2. Pour 1 liter of water over the berry pulp, place on the fire and bring to a boil. Dilute the juice, strained through a sieve, with 0.5 liters of water.
3. Strain the cranberry pulp again. Mix the resulting decoction with diluted berry juice. Bring the liquid to a boil and add sugar.
4. Place starch in a bowl, add cold water and stir until no lumps disappear. Pour into the drink in a thin stream.
5. Wait until the jelly comes to a boil. Stir the liquid constantly.
6. After boiling, turn off the stove and cool the jelly.

Calorie content:

Calorie content per 100 g. product 58.6 kcal.

Frozen cranberry jelly

Frozen cranberries are just as healthy as fresh ones, so during the cold season, jelly is often made from frozen cranberries - the recipe is similar to the classic one, only fewer berries are used.

You will need:

• frozen cranberries - 200 g;
• granulated sugar - 70 g;
• potato starch - 30 g;
• water for defrosting berries - 45 ml;
• cold water for starch - 150 ml;
• water for jelly - 2000 ml.

How to cook:

1. Pour the berries into a saucepan, add water to defrost, stir and put on fire for a few minutes.
2. Grind the cranberries in a blender and strain through a fine sieve. Pour the resulting berry cake with water, put it on the fire and wait until it boils.
3. Boil the drink for 5 minutes, then add sugar and stir.
4. Dissolve starch in water, stir until smooth and add to the pan with the sweet berry broth. Warm through, but do not boil.
5. Remove the frozen cranberry jelly from the heat and add the previously squeezed cranberry juice. Cool the drink and serve in portions.

Calorie content:

Calorie content per 100 g. product 16.7 kcal.

Thick cranberry jelly

Thick cranberry jelly is a complete jelly-like dessert that can be topped with honey, sweet syrup, jam, preserves or whipped cream. To make thick jelly from cranberries and starch, follow the recipe unchanged. It is the amount of starch that affects the thickness of the drink.

You will need:

• cranberries - 100 g;
• granulated sugar - 100 g;
• potato starch - 80 g;
• water - 940 ml;
• cinnamon, cloves - to taste.

How to cook:

1. Rub the berries through a sieve or grind in a blender. Strain the mixture through several layers of gauze. Pour the released juice into a separate bowl.
2. Pour hot water over the cranberry pulp, add spices and cook for 10-15 minutes over low heat. Strain the liquid through cheesecloth.
3. From the resulting broth, separate 400 ml of liquid for diluting starch. Cool it, pour in the dry powder and stir until the lumps disappear.
4. Add sugar to the remaining broth, return to the heat, bring to a boil and carefully pour in the prepared starch in a thin stream.
5. Cook the jelly over low heat for 5-8 minutes, pour in the squeezed juice, stir and pour into molds. Cool to 15°C.

Calorie content:

Calorie content per 100 g. product 55.3 kcal.

Cranberry jelly with apples

If you want to enhance the benefits and taste of the drink, add fresh apples to the cranberry jelly recipe. Choose sweet varieties, as the dessert turns out to be sour.

You will need:

• cranberries - 50 g;
• apples - 500 g;
• granulated sugar - 125 g;
• potato starch - 50 g;
• water for starch - 150 ml;
• water for jelly - 850 ml.

How to cook:

1. Grind the cranberries into a pulp, strain through a sieve and place the pulp into a pan of water. Boil the liquid and strain again.
2. Peel the apples, remove the core and cut into cubes.
3. Add sugar and apples to the berry broth.
4. Cook the mixture until the apples become soft.
5. Dilute the starch with cold water, pour a thin stream into the berry-fruit mixture and wait until it boils.
6. Turn off the stove and cool the jelly.

Calorie content:

Calorie content per 100 g. product 52.2 kcal.

Recipe for children

Cranberry jelly is ideal for children under 3 years old, since they cannot eat cranberries raw. If your baby has a cold and high fever, a cranberry drink will increase his defenses, reduce intoxication and have a diaphoretic effect. If you add orange to cranberry jelly, the recipe will become even more useful for ARVI and flu. Since the drink has a sour taste, add honey or syrup to the baby’s cranberry jelly.

You will need:

• cranberries - 250 g;
• orange - 1 pc.;
• granulated sugar - 250 g;
• potato starch - 125 g;
• water - 1000 ml;
• cinnamon - ½ stick;
• cloves - 3 buds.

How to cook:

1. Wash the orange, dry it and remove a thin layer of zest using a grater.
2. Sort the cranberries, rinse under running water and chop with a blender.
3. Pour the berry juice into another container.
4. Boil water in a saucepan, put the berry pulp in it, add sugar, add seasonings and orange zest and cook for 15 minutes over low heat.
5. Strain the cranberry broth through several layers of gauze.
6. Pour 250 ml of broth into a bowl and cool to a temperature of 30−40° C. Dissolve starch in the broth. Mix well so that there are no lumps left.
7. Bring the rest of the broth to a boil and pour in the diluted starch, stirring the liquid constantly. Add squeezed berry juice.
8. When the jelly boils, cook it for 1 minute over low heat.
9. Pour the drink into cups and serve warm or chilled.

Calories:

Calorie content per 100 g. product 85.4 kcal.

For more information on how to make cranberry jelly, watch the video:

What to remember

1. Cranberry jelly helps with colds, gastritis and ulcers, vascular problems and decreased appetite.
2. Before cooking cranberry jelly, grind the berries in a blender.
3. The drink is prepared from both fresh and frozen berries.
4. Thick cranberry jelly is an independent dessert that can be topped with sweet sauces, jam and whipped cream.
5. Children under 3 years old should not eat fresh cranberries, but they can eat cranberry jelly.

It’s not for nothing that cranberries are called the healthiest berry in the world. It is a real storehouse of vitamins and antioxidants, which are preserved even after long-term storage. Cranberry drink is made from fresh or frozen berries.

Additional ingredients can diversify its rich taste, but today we will prepare cranberry jelly according to the classic recipe.

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

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

Ingredients

Step-by-step preparation

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

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.

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.

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.

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. It's just as easy to prepare as with 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.