The process of preparing cranberry jelly. Cranberry jelly recipe from frozen cranberries step by step

You can make cranberry jelly for children. Adults will also enjoy this healthy and aromatic drink. This jelly is useful for everyone. After all, it contains many vitamins and minerals.

First recipe

Cranberry jelly is great for children. Kids also love this drink very much. How to cook it correctly? Now we'll tell you.

To prepare cranberry jelly, the recipe for which we are considering, you will need:

• 250 grams of fresh berries;
• a glass of sugar;
• seven glasses of water;
• one teaspoon of citric acid;
• three tablespoons of potato starch.

The process of making jelly at home

The second with cranberries and lingonberries

Continuing to describe cranberry recipes, let’s stop there. We invite you to prepare another version of the Russian traditional drink. This is a recipe for jelly with lingonberries and cranberries. The drink is perfectly refreshing and quenches thirst. Although you can drink jelly in the winter season, you just have to prepare it not from fresh, but from frozen berries. You can brew this drink quickly.

To prepare you will need:

• 300 grams of cranberries;
• black currants and lingonberries (100 grams each);
• 75 grams of starch;
• 150 grams of sugar.

Cranberry jelly: recipe

Third recipe. Kissel with orange

If you are interested in cranberry recipes, then you will like this one. This drink turns out much tastier than regular red berry jelly. After all, it also contains orange. It adds zest to the drink.

For cooking you need:

• one glass of sugar;
• two glasses of fresh cranberries;
• one large orange;
• five glasses of water;
• half a glass of potato starch;
• three buds of cloves;
• ½ cinnamon stick.

The process of creating a drink: step-by-step instructions

Cranberry jelly. Recipe with apples

A delicious cranberry drink is made by adding apples. This jelly turns out to be doubly healthy.

For preparation you need:

• 600 grams of frozen cranberries;
• 500 grams of apples;
• 125 grams of sugar;
• fifty grams of starch;
• one liter of water.

Cooking process

1. Now we’ll tell you how to prepare frozen cranberry jelly. Everything here is done simply. First fill with water.
2. Then boil and strain.
3. Then add sugar to the resulting cranberry broth, then sliced ​​apples.
4. Cook until the apples are soft.
5. Then add starch and stir. Bring the jelly to a boil. Serve the drink chilled.

A little conclusion

Now you know how to properly prepare cranberry jelly. We looked at the recipe for its creation, and not just one, but several at once. Therefore, a skillful housewife will be able to choose a good option for herself. We wish you good luck!

Last time I told you the recipe for making berry jelly. Today I continue the same topic, but more narrowly: I recently started making jelly from frozen cranberries, so below I offer a recipe with a photo of this dessert or drink - depending on the amount of starch used to prepare it. Cranberry jelly, surprisingly, both me and the child really liked. The delicate texture, light freshness and faint sourness made me regret that the cranberries had lain in the freezer for so long while I was beating around the bush, not knowing where to use them.

To prepare cranberry jelly according to our recipe, you will need:

cranberries themselves, frozen or fresh, - a glass of 200 ml;

3-5 tbsp. sugar (I make 4 tablespoons);

Nordic potato starch (it comes with the “gluten free” label) - see below for quantities;

water - 800 + 100 ml.

How to make jelly from frozen cranberries: recipe with photos

If we are dealing with fresh cranberries, first of all we sort them out and rinse them well. If the cranberries are frozen, you have to think that the listed actions have already been performed on them.

Immediately place the fresh ones in a blender bowl; I heat the frozen ones for 2 minutes on maximum mode in the microwave in a blender cup. Puree the berries using an immersion blender.

Here we should make a reservation that in many recipes it is recommended to strain the resulting mass in order to rid the finished jelly of pieces of skin. But in my opinion, these fragments do not in any way harm the appearance or taste of cranberry jelly. Why delete them? Here, in the puree, add sugar and a little water (from those 800 ml), mix again to clean the blender leg from the adhering puree, and pour the contents of the bowl into the saucepan. Pour in the remaining water (keep 100 ml separately).

While the diluted cranberry puree is heating, pour starch into a cup and add 100 ml of water.

Regarding the amount of starch for the specified amount of water and cranberries. If it's 2 tbsp. with a slide, you get a dessert that needs to be eaten with a spoon. For a drink, 1.5 tbsp is enough. l. Nordic starch, then cranberry jelly can be drunk.

When excitement begins on the surface of the cranberry liquid, reduce the heat to a minimum, quickly mix the starch with water until smooth (if you do this earlier, then by the time you start pouring the starch into the compote, you will get the same thing that happens when you pour starch with water: thick lump and colored water).

After this, with continuous stirring, pour the starch liquid into the cranberry liquid and stir for literally half a minute, feeling how the spoon gets stuck in the jelly. Turn off the heat, taste the frozen or fresh cranberry jelly - it’s not too late to add sugar and stir until dissolved, if suddenly the finished drink or dessert seems sour. If everything is in order, pour the mixture into containers.

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. Pour the starch into a bowl, add cold water and stir until the 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, cut out 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 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.

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 pre-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.

Previously, during pre-revolutionary Russia, jelly was prepared based on barley and oats with the addition of peas, and the name itself meant “sour.” Berry and fruit drinks began to appear much later - they were brewed from apples, raspberries, strawberries, cherries, etc. Today we propose making cranberry jelly. In terms of taste, it corresponds to the original interpretation, since these berries are quite sour and at the same time they contain a huge amount of vitamins and minerals, which is very useful for the body of both children and adults.

Cranberry jelly with health benefits

Before figuring out how to make cranberry jelly, I would like to say a few words about its incredible benefits. The berry itself is rightfully recognized as a powerful natural medicine that can be used at home throughout the year. Due to the high acid content, frozen fruits are perfectly preserved for several months and do not lose their healing properties.

On a note! Unlike many other berries, cranberries can not only prevent colds, but also cure the flu!

Cranberry jelly is very useful for diseases of the gastrointestinal tract - it has a positive effect on the condition of the mucous membrane and has an alkalizing effect. In addition, this drink has a mild diuretic property and, together with urine, removes pathogens of viral and bacterial infections from the body.

Let's start cooking!

Berry jelly

Cranberries contain a sufficient amount of pectin, and therefore there is no need to add too much starch during the preparation of jelly. In addition, it is quite possible to make a healthy drink from both fresh and frozen fruits.

Fresh cranberry jelly

So, how to cook jelly from fresh cranberries and starch. You will need:

• 100 g berries;
• 6 tablespoons sugar;
• half a liter of water;
• 4 teaspoons potato starch.

Pour the fruits into a large bowl and sort them carefully. We discard spoiled berries and plant debris. Place the good cranberries in a colander and rinse them in several waters. Leave it over the sink to drain excess liquid. Now return the fruits to a large bowl and, using a masher or a regular spoon, mash them until juice forms. We pour it into a glass container and send it to a cool place; you can put the juice in the refrigerator.

Pour the marc into a saucepan, fill it with the specified amount of hot water and place it on the stove. Turn on the gas supply to medium, bring the contents to a boil and cook with constant stirring for 5-6 minutes. Turn off the fire.

Place a colander on the bowl in which the berries were previously located and drain the resulting broth. At the same time, pour about 200 ml of the broth into a separate container and let it cool. Throw away the cake. Return the broth from the bowl to the saucepan, add sugar and put everything on the stove. Let it boil, skim off the foam and turn off the gas supply.

Now take the set aside portion of the broth and dilute the starch in it. Mix thoroughly so that all the starch is dispersed and there are no lumps. Return the saucepan with the syrup to the fire, pour the broth with starch into it and bring to a boil again. While the mixture is boiling, it must be constantly stirred. Immediately after boiling, remove the jelly from the stove.

Important! The jelly should not boil for long, otherwise it will turn out too watery!

Let the drink cool slightly and pour in the cranberry juice, which we previously squeezed out and put in the refrigerator. Mix everything thoroughly again and pour into a glass container.

Frozen cranberry jelly

The recipe for cranberry jelly from frozen cranberries involves the use of similar products:

• 350 g frozen berries;
• 250 g sugar;
• 4 tables. spoons of starch;
• 2 liters of water.

First you need to prepare the berries. If you froze clean fruits, then you just need to transfer them to a bowl and wait until they are completely thawed. It is better to rinse store-bought cranberries first and only then defrost them. In this case, the bowl must be covered with gauze to make it more convenient to squeeze the juice out of the fruit. So, mash the melted cranberries and pour the juice into a separate container.

Pour the cake with the specified amount of water and bring to a boil, then pour everything into a bowl through a colander, throw away the cake, and return the broth to the saucepan. Add starch to cranberry juice and mix thoroughly. Just pay attention to the fact that starch must be diluted in cold liquid, otherwise it will immediately gel and form lumps. Pour the juice and starch into the saucepan and wait until everything boils again.

Important! During the boiling process, the contents of the saucepan must be constantly stirred, otherwise the starch will settle and lumps will form again!

After our jelly boils, reduce the gas supply to a minimum and cook for five minutes. Remove the saucepan from the stove and let cool.

Cranberry juice jelly

There is a recipe for jelly, which is prepared not from cranberries, but from juice. To prepare this drink you will need:

• liter of juice;
• 5 tables. spoons of starch;
• a glass of sugar.

We dilute the specified amount of starch in 200 ml of juice, pour the rest into a saucepan and bring to a boil. With the appearance of the first air bubbles, we begin to add cold juice in a thin stream and, with constant stirring, let the contents boil.

Add sugar. Cook everything for about five minutes, then remove the jelly from the heat and let it cool.

In general, making cranberry jelly is not difficult, but in order for it to be as tasty as possible and have the necessary consistency, you should take into account some features.

1. As you know, cranberries are a rather sour berry, especially if the fruits are not quite ripe. For this reason, you should purchase ripe cranberries - in this case, the squeezed juice will have a more pleasant taste.
2. To make the drink have the bright color characteristic of ripe fruits, you can add a small pinch of citric acid to it. Just be careful not to overdo it, otherwise the jelly will turn out too sour.
3. It is more convenient to regulate the taste of the drink at the stage of preparing the syrup. Take a sample and add sugar in advance, since after adding starch the consistency will be thick, the sugar will take much longer to dissolve, and you risk overcooking the jelly.
4. Instead of potato starch, you can use corn starch. But just remember that the astringent properties of the latter are somewhat worse, and there is a high probability that the jelly will turn out to be too watery. If you add too much starch, the taste of the drink will be lost.
5. Frozen cranberry jelly does not like long boiling. After you have added the starch, it is recommended to cook it for no more than five minutes.
6. Frozen fruits provide the opportunity to enjoy the taste and benefits of cranberry jelly at any time of the year, even after the end of the berry season.

Bon appetit and be healthy!

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