Make cranberry jelly at home. Recipe for frozen cranberry jelly

Kissel has long been one of the favorite folk drinks. Almost every housewife prepares it. In the old days, cereals were used to prepare jelly: peas, oats, barley, and today it is cooked from a variety of berries and fruits. Any cook can make cranberry jelly!

How to cook cranberry jelly

All you need is to have a juicy berry, water and a little starch at your disposal. In the summer you can buy fresh cranberries, but you need to choose carefully. The taste of the future treat will depend on this. In winter, you can successfully use frozen. You don’t need any special knowledge or skills to make cranberry jelly. You just need to prepare the syrup, mix it with berry broth and starch. To taste, you can add vanillin, citric acid, cinnamon or sprinkle with syrup or jam.

Cranberry jelly - recipe

Any recipe for cranberry jelly comes down to a few simple, step-by-step steps: first crush the berries, boil the decoction, stir it with diluted starch. But gourmets know how to give the sour berry an even more piquant taste. For example, add your favorite spices to it. How to prepare a great drink that will give you a boost of energy and health? Famous chefs will share their tips and recipes.

Frozen cranberry jelly

• Number of servings: 2 persons.
• Purpose: dessert.
• Calorie content of the dish: 56 kcal.
• Cuisine: Russian.

Frozen berries are not inferior in their beneficial properties to fresh ones. Frozen cranberry jelly will be just as tasty as freshly picked berries. It has a delicate, sour taste and pleasant consistency. In addition, a glass of cranberry drink will charge the body with energy and give vigor during the winter, when the body is so lacking in vitamins. You can freeze the berries yourself or buy them at the store.

Ingredients:

• frozen cranberries – 2 tbsp.;
• water – 2 l;
• starch – 5 tbsp. l.;
• sugar – 1 tbsp;
• lemon juice or acid - to taste.

Cooking method:

1. Boil syrup from sugar and water.
2. Add frozen berries to the syrup, bring to a boil, cook over medium heat for 1-2 minutes.
3. To obtain a homogeneous mass, you can first grind the berries in a blender.
4. Try the broth - its taste should be slightly sour. If there is not enough sourness, you can add lemon juice or a couple of grams of citric acid.
5. Dissolve starch in half a glass of cold water. Slowly pour it into the broth.
6. Bring to a boil, but do not boil.
7. Frozen cranberry jelly is ready. It should be served cold or warm, according to taste.

Starch and cranberry jelly

• Cooking time: 45 minutes.
• Number of servings: 1 person.
• Purpose: dessert.
• Calorie content of the dish: 53 kcal.
• Cuisine: Russian.
• Difficulty of preparation: easy.

To make jelly from starch and cranberries, you don’t need many ingredients. It is not necessary to use additional additives and flavors. Fresh berries have a pleasant aroma and numerous beneficial properties. To diversify the treat, you can whip cream and decorate the dish on top, use fresh strawberries or raspberries, as in the photo.

Ingredients:

• fresh cranberries – 50 g;
• sugar – 3 tbsp. l.;
• water – 200 – 250 ml;
• potato starch – 2 tsp. (with a slide);
• whipped cream - optional.

Cooking method:

1. Place the berries in a bowl and sort through. Throw away the spoiled ones, and transfer the good ones to a sieve, rinse under running water, and dry.
2. Place the berries in a bowl, mash with a tablespoon, then squeeze. Pour the resulting juice into a glass and cool.
3. Place the berry puree into a saucepan, add hot water, and place on the stove. The drink should be brewed for 6-7 minutes.
4. Remove the broth from the heat and strain through a strainer. Throw away the cake.
5. Pour half of the broth and leave to cool. Put the second half back on the fire, adding sugar.
6. Scale may appear - it must be removed.
7. Take a container with the second half of the broth, add 2 teaspoons of starch. Stir thoroughly until lumps dissolve.
8. Place the pan with fruit juice on the fire. Pour the semi-liquid mixture with starch, constantly stirring the broth. Bring to a boil, avoiding the appearance of foam. Allow to cool, then add the juice that was in the refrigerator to the container and mix.
9. If desired, pour jelly with cranberries into bowls and decorate to taste.

Cranberry jelly for children

• Cooking time: 30 minutes.
• Number of servings: 5 persons.
• Calorie content of the dish: 65 kcal.
• Purpose: dessert.
• Cuisine: Russian.
• Difficulty of preparation: easy.

To make cranberry jelly for a child, you will need traditional ingredients: berries, water, starch and a little sugar. This drink should be brewed as often as possible - it is very rich in vitamins, healthy and cannot be compared in its valuable qualities with store-bought juices. Instead of sugar, it is better to add honey to the finished broth, but the broth should be warm, not hot. This drink will be useful for pregnant and lactating women.

Ingredients:

• fresh cranberries - 2 tbsp.;
• sugar – 1 tbsp;
• starch – 0.5 tbsp;
• orange – 1 pc.;
• cloves – 3 buds;
• cinnamon – ½ stick;
• ginger root - optional;
• vanilla - a pinch;
• water - 5 tbsp.

Cooking method:

1. Pour water into the kettle and let it boil.
2. The orange should be doused with boiling water, dried, and a couple of thin slices of the zest removed. You can use a special knife or a fine grater.
3. Sort through the berries, rinse and place in a colander to drain. Then grind the berries through a sieve.
4. Leave the juice aside for now. Mix the pulp (berry pomace) with sugar, zest and spices and cook over low heat for 15 minutes. When finished, strain - only the broth should remain.
5. Pour out one cup of syrup, cool slightly, then add starch and stir.
6. Bring the rest of the broth to a boil, then slowly pour the starch into the mixture, stirring constantly.
7. Pour in the juice that was obtained at the beginning. Let it boil. Cook over low heat for 2 minutes.

One way to consume winter berries is to cook aromatic cranberry jelly. It is one of the most popular desserts. It is especially recommended for use by young children and nursing mothers, since the fruits are truly a storehouse of vitamins.

How to make cranberry jelly?

A dish filled with vitamins and healthy energy will appeal not only to children, but also to adults. Preparing cranberry jelly is not a troublesome process and will take a minimum of time, approximately 20 minutes. There are basic principles for preparing delicacies; by changing them slightly, you can create different variations of the dish.

Ingredients:

• water - 2 l;
• sugar - 3 tbsp. l.;
• starch - 1 tbsp. l. without slide;
• berries - 100 g.

Preparation

1. Sort out the fruits, rinse, and crush with a wooden pestle.
2. Squeeze out the juice and put it in a cool place.
3. Place the pulp in a pan and fill it with hot liquid.
4. Boil, then cool and strain again.
5. Pour sand into the broth and bring to a boil again, skimming the foam from the surface.
6. Make a starch mixture, pour in.
7. Once brewed, pour in the cooled juice.
8. Stir the cranberry jelly well again and serve.

There are a lot of recipes for cranberry jelly and they are all filled with vitamins. Any of them will certainly please your household and guests. Frozen cranberry jelly is considered one of the most successful. By stocking up on the berries, you can delight your loved ones with a healthy treat at any time of the year. Its advantage is the ability to regularly receive useful elements, and its taste is not inferior to fresh fruits.

Ingredients:

• water - 2 l;
• starch – 5 tbsp. l;
• granulated sugar - to taste;
• lemon juice optional.

Preparation

1. Mix water and sweetener and make sweet syrup.
2. Add the frozen component (do not defrost) and simmer over low heat for a couple of minutes.
3. Stir, if there is not enough acid, you can pour in a small amount of lemon juice.
4. Make a starch mixture and add to the resulting broth.
5. Leave on the stove until it boils.

The drink is filled with vitamins and nutritional components and has a delicate aromatic taste. One of the ways to properly cook cranberry jelly is to make it thick. Thanks to its unusual soft consistency that envelops the walls of the stomach, thick cranberry jelly has a healing effect. The resulting consistency of the delicacy will allow you to use it as a full-fledged dessert that has increased nutritional value.

Ingredients:

• fresh or frozen fruits – 100 g;
• sugar – 100 g;
• starch – 80 g;
• water – 940 g.

Preparation

1. Boil syrup from water and granulated sugar.
2. Add the fruits and let it boil.
3. Dissolve the starch mixture in water and pour into the total mixture.
4. Boil.

Kissel from

The drink can be served either chilled or warm. For convenience in cooking, use the pureed main component; as a result, you can cook cranberry jelly, the recipe of which everyone can master. By spending a minimum of time, you can get a nutritious delicacy, rich in nutrients and capable of surprising even the most discerning gourmets.

Ingredients:

• berry puree, grated with sugar - 2 cups;
• water – 2 l;
• starch - 2 tbsp. l.;
• lemon acid.

Preparation

1. Pour the mixture pureed with sugar into 3 cups of hot water and place the container on low heat and bring to a boil.
2. Cool the contents and pass through a sieve to create a puree.
3. Add a little citric acid and bring the mixture back to a boil.
4. Pour in the starch mixture.
5. Bring to a boil again and cool.

For those who are encountering the preparation of aromatic dishes for the first time, the question becomes relevant: how to cook jelly from cranberries and starch? This is extremely simple to do; even a novice cook can handle the process with ease, and the end result is a dessert that is a storehouse of vitamins. This method is recommended for those who have just decided to start supplementing their diet with this dish. The beauty is that you need a minimum of ingredients for cooking, and the taste will remain high.

Ingredients:

• fruits – 2 cups;
• water - 2 l;
• starch – 5 tbsp. l;
• sand - to taste.

Preparation

1. Grind the fruits, squeeze out the juice and strain.
2. Pour boiling water over the pulp, boil the pulp for 10-15 minutes, then strain.
3. The broth is sweetened and boiled again.
4. Pour in the diluted starch mixture and continue to cook for 6-8 minutes, then pour in the juice, stir and cool.

A fragrant liquid drink will be a great addition to any breakfast. To enjoy it throughout the year. This allows you to regularly prepare cranberry jelly, the recipe for which is incredibly simple. This cooking method will be indispensable for those who prefer a liquid drink, while the beneficial properties will be preserved, and the delicate taste will delight even sophisticated gourmets.

Ingredients:

• frozen fruits – 2 cups;
• water - 2 l;
• starch – 5 tbsp. l;
• sugar - to taste.

Preparation

1. Boil syrup from water and sugar.
2. Boil it with the main ingredient.
3. Dilute the starch mixture in water and mix with the remaining ingredients.
4. Boil.

Cranberry jelly - recipe for children

Many mothers carefully monitor the diet of their precious children, and therefore cranberry jelly for children is an integral part of children's breakfasts or lunches. After all, this drink is filled with vitamins that are so necessary for a growing body, and its taste will appeal to little fidgets and will bring them tangible benefits.

Step-by-step recipes for making cranberry jelly with raspberries, lemon or milk

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recipe

Time
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In 100 grams of the finished dish

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Carbohydrates

25 kcal.

Option 1: Classic cranberry jelly recipe

Cranberries help tone the body and improve immunity. It contains substances that can reduce fever and also relieve headaches. But many people don’t like fresh berries because of their sour taste. It is better to use cranberries as part of various desserts, for example, aromatic jelly.

Ingredients:

• Fresh cranberries - 400 g;
• Sugar - 180 g;
• Water - 3 l;
• Starch - 30 g.

Step-by-step recipe for cranberry jelly

Place the cranberries in a large bowl and cover with cool water. Sort through the berries and throw away any spoiled ones. You also need to get rid of twigs and other debris. Rinse the cranberries and drain them in a colander. Wait until all the liquid has drained.

Boil the water and let it cool a little. If you are using purified or mineral liquid, just warm it up; it is not necessary to boil it.

Return the berries to the large bowl. Mash the cranberries with a spoon or spatula. To ensure that the finished dessert has a delicate, uniform structure, you can additionally chop the berries using a blender. There is no need to puree them, just beat them lightly.

Pour the cranberries into the pan. Fill it with 0.5 liters of water and boil for 10 minutes. Strain the resulting broth through a sieve.

Add the remaining water to the pan. Pour off about 100 ml to dissolve the starch later.

Pour sugar into a saucepan with berry broth and boil it.

Dilute the starch with cold water. Add it to the pan ten minutes after the liquid boils. You need to pour in the starch slowly, constantly stirring the jelly.

Let the thickened drink simmer for another 10 minutes, then you can remove it from the stove. You need to cool the dessert before eating.

Cranberries for making jelly must be chosen very carefully. The berries should be ripe and elastic to the touch. Unripe cranberries will make a drink that is too sour and indistinct. Overripe berries can be used, but in this case you need to add a tiny pinch of citric acid to the jelly.

Option 2: Quick cranberry jelly recipe

This recipe uses a minimum of ingredients to make one serving. If you intend to serve the drink, it is better to increase the quantity several times.

Ingredients:

• Water - 200 ml;
• Sugar - 20 g;
• Cranberry - 50 g;
• Starch - 10 g.

How to quickly make cranberry jelly

Rinse the berries and drain off excess liquid. Mash the cranberries with a wooden spatula or spoon.

The juice from the berries should be refrigerated for a few minutes. At the same time, fill the cake with cold water, warm it up, but do not boil it. Strain it through cheesecloth.

Pour about ¼ of the berry broth into a cup. Dissolve starch in it, stir.

The remaining liquid can be diluted with boiled water, then put back on the fire. Pour sugar into the pan and stir.

Pour the starch mixture into the berry broth. Stir and bring to a boil. After this, you need to cool the jelly. Only then can you add cranberry juice from the refrigerator to it.

Glasses of jelly can be greased with lemon juice, then dipped in sugar. Such a simple but very effective presentation will definitely impress your guests.

Option 3: Raspberry and cranberry jelly

You can also make a flavorful drink from frozen berries. This recipe is considered universal. Raspberries and cranberries can be replaced, for example, with strawberries, currants or cherries. But the berries must differ in sweetness, otherwise the jelly will turn out cloying.

Ingredients:

• Raspberries - 200 g;
• Cranberries - 200 g;
• Water - 4 l;
• Sugar - 70 g;
• Starch - 30 g.

Step by step recipe

Boil the water. While it is heating up, you can sort out the berries. There is no need to defrost them!

As soon as the water boils, place the frozen raspberries and cranberries into it. Boil the berries for about a quarter of an hour.

Strain the berry broth and discard the remaining berries. Add sugar to the pan to taste, return the vessel to the heat.

Dissolve starch in cool water.

As soon as the raspberry-cranberry compote boils, you will need to reduce the heat. Start mixing the liquid in a circular motion, gradually pouring in the diluted starch. When the broth begins to thicken, it should be left on the stove for a few more minutes.

You can change the amount of sugar in the recipe to suit your taste. In the summer, try making this jelly with fresh raspberries and cranberries. Before serving, you can decorate it with chocolate or whipped cream.

Option 4: Milk cranberry jelly

Striped jelly made from milk and cranberries is very beautiful and tasty. There is no shame in putting it even on the holiday table. This dessert goes great with flaky cookies or cinnamon rolls.

Ingredients:

• Milk - 350 ml;
• Sugar - 125 g;
• Cranberries - 100 g;
• Starch - 35 g;
• Water - 350 ml;
• Half a vanilla pod.

How to cook

First we will prepare the cranberry part of the dessert. To do this, you need to rinse and sort the berries well, grind them through a sieve. Fill the cake with purified or mineral water, and put the cranberry juice in the refrigerator for a short time.

Place the water and cranberries on the fire and cook for 5 minutes after boiling over medium heat. After this, you need to wipe the berries again and squeeze them with a spoon. To make it more convenient, strain the broth through gauze folded in several layers.

Return the pan with the hot compote to the heat. Add 75 g of sugar there. Stir until the grains are completely dissolved.

Dissolve half the starch in water. Stir until there are no lumps in the liquid. Pour it in a thin stream into the bowl with cranberry broth, stirring constantly.

When the contents of the pan begin to boil, you need to add the juice previously squeezed out of the cranberries. Immediately remove the pan from the stove and let it cool slowly.

Pour 250 ml of milk into a saucepan and place it on the fire. Dissolve the starch in the remaining milk.

When the milk boils, pour in all the remaining sugar. Cut off half a vanilla pod and add that too. Instead of a fresh pod, you can use vanilla sugar or vanillin.

Add starch mixture to hot milk, stirring constantly. If lumps form, you can crush them with a spatula. Cook the jelly over low heat until thickened. It shouldn't boil!

Pour two types of jelly into transparent bowls. Alternate layers to create a beautiful striped treat. Before adding a new layer, it is better to wait a little until the previous one hardens.

If for certain reasons you do not consume cow's milk, you can replace it with soy or coconut milk in this recipe. The result is a completely different taste, many people like it. Decorate the finished jelly with mint leaves.

Option 5: Cranberry jelly with ginger and lemon

This amazing drink will help you warm up in cold weather. It can be used to prevent colds. This amazing jelly effect is achieved thanks to lemon juice and ginger root. These ingredients go well with sour cranberries, the taste is balanced and very original. Add a few dried berries for added flavor.

Ingredients:

• Half a lemon;
• Ginger root - 12 g;
• Dried cranberries - 10 g;
• Cloves - 5 pcs.;
• Fresh cranberries - 150 g;
• Starch - 20 g;
• Honey - 40 g;
• Water - 500 ml.

Step by step recipe

Rinse the cranberries. Dried berries can be poured with boiling water to soften them. Place the cranberries on a paper towel to absorb all the liquid.

Squeeze the juice out of the berries. Dilute liquid honey in a small amount of warm water. Combine it with cranberry juice.

Rinse the ginger root and cut into very thin slices.

Thinly slice or grate the lemon zest. Squeeze the juice out of the pulp.

Pour the remaining water into the pan. Add lemon zest, ginger and cloves there. Wait until it boils, then pour the dried cranberries into the pan. Boil the mixture for 8 minutes.

Strain the spicy broth. Ginger, cloves and lemon peels can be thrown away; they will no longer be useful.

Add the cranberry and lemon juice to the pan and bring the mixture back to a boil.

In a separate container, combine starch with warm water. Stir until smooth. Pour the resulting mixture into the pan in a thin stream. Cook the jelly for another three minutes, stirring.

With the help of this cranberry jelly you can not only quench your thirst, but also lose several kilograms. The drink contains a minimum of calories; sugar is used instead of honey. All ingredients are beneficial to the body, they help improve metabolism.

Kissel is an ancient drink with rich traditions. Its advantages are numerous and deserve that the drink brewed with starch should appear on modern tables from time to time. Fortunately, even today we have at our disposal berries that were highly respected by our ancestors - for example, cranberries.

Drinks containing this miniature berry automatically become not only tasty, but also healthy, because cranberry is a real record holder for vitamin C content. Fruit drinks are made from it, compotes and jelly are prepared from it. In order for drinks with these fruits to retain maximum vitamins, the berries cannot be boiled for a long time in their entirety. You should squeeze the juice out of it, dilute it with water and only then cook whatever your heart desires.

Cooking time: 5 minutes / Yield: 5 servings

Ingredients

• frozen cranberries 1 cup
• boiled water 1.5 liters
• sugar 4-5 tbsp. spoons
• potato starch 3 tbsp. spoons.

Preparation

We collect all the necessary products: frozen cranberries, sugar, starch and boiled water.



We put a kettle with a small amount of water on the stove to boil. We wash the frozen cranberries with water, place them in a colander and let them thaw at room temperature. If the berries are fresh, don’t waste time and proceed to the next stage of preparation - pour boiling water over them.



Using a spoon, grind the beak through a sieve into a bowl. Pour the resulting juice into a stainless steel ladle, and pour boiling water over the berry pulp again - approximately 100 -150 ml. At this moment, hold the colander over the ladle with juice. This is done so that all the vitamins go into it, to the last drop.



Pour some of the juice into a glass, add 50 ml of boiled water and dilute potato starch. If you want to make the jelly thicker, the amount of starch should be doubled.



Add 1.5 liters of boiled water to the remaining cranberry juice and place on the stove. Add granulated sugar. We adjust its quantity according to your taste preferences.



Bring the cranberry broth to a boil, but do not boil! Then we begin to gradually introduce starch, stirring constantly with a spoon.



We wait a few minutes until the broth begins to gradually gain thickness. Stir occasionally with a spoon. As soon as small air bubbles begin to appear on the surface of the drink, the jelly is ready. Remove the ladle from the stove and cool.
To make the jelly cool faster, the ladle can be placed in a container with cold water. Pour the finished drink into glasses and serve.

At a time of widespread colds, it is very useful for prevention to cook jelly from cranberries and starch. When cranberries are frozen, they do not lose their healing properties; jelly made from frozen berries will be just as useful as from fresh ones.

If you bothered in early autumn and froze fresh cranberries, then on cold winter days you are guaranteed an excellent cure for the ubiquitous cold - cranberry jelly. Our recipe today will remind many of the days of distant or not so childhood.

This wonderful healing drink is best drunk hot. An excellent preventative against colds, it has a wonderful taste with a noticeable sourness. Cooking cranberry jelly is very easy and quite quick.

Frozen cranberry jelly has many beneficial properties. In addition to the fact that it is used for medicinal purposes for colds, it reduces fever, relieves coughs during influenza, and even relieves intestinal colic during intestinal flu (gastroenteritis). It is useful to drink this jelly for hypertensive patients and those who suffer from heart disease. It will appeal to those who have acute gastritis (coats the gastric mucosa and relieves inflammation). For peptic ulcers, the beneficial qualities of jelly will also be beneficial.

Just do not use it for those who suffer from liver diseases. It is better not to drink cranberry jelly for people with stomach diseases, patients with high acidity and those with kidney stones. People with low blood pressure should not drink it often or a lot. And if you treat a flu or cold with cranberries, you should not use drugs containing sulfonamides.

Make delicious cranberry jelly. Benefit and harm always go hand in hand, and you should remember this. However, our recipe contains little cranberries, so it can be given even to children as a preventative against colds. It contains vitamin C and tannins, which strengthen the immune system and help fight viruses.

We would like to note separately that our recipe is universal. In exactly the same way, you can prepare jelly from fresh and frozen berries. Since we use frozen berries, they must be defrosted before cooking - this greatly simplifies the task.

Taste Info Drinks

Ingredients

• Frozen cranberries – 100 g;
• Bottled water – 800 ml;
• Sugar – 80 g;
• Potato starch – 1 1/2 tbsp. l.

How to make cranberry jelly

Let's take the required amount of cranberries out of the freezer in advance - they should melt a little. We strongly recommend using only bottled water, so as not to spoil the healing properties of the drink with the quality of the liquid. The amount of sugar can be varied - we got a jelly of optimal taste (not overly sweet and moderately sour). Our starch is potato starch, but to prepare this drink you can use absolutely any similar product (for example, corn starch).

We use a fine sieve. Place the cranberries on it and rub thoroughly with a spoon. Salt the resulting juice into a glass and set it aside temporarily - we will need it at the very end of the culinary process.

Place the cake in a saucepan and add the amount of water indicated above. Place the stove on medium heat. As soon as the liquid boils, turn off the fire.

Again, we will use our convenient sieve and filter the cake from the cranberry broth.

Add sugar to the purified broth.

Dissolve one and a half tablespoons of starch in half a glass of water.

Pour the resulting mixture in a thin stream, while stirring, into the pan with the future jelly. Let's put it on fire again. Bring to a boil, stirring constantly so that lumps of undissolved starch do not form in the jelly. Immediately after boiling, remove the pan from the stove.

The final touch: pour the previously set aside berry juice into the thickened cranberry mass. Stir with a spoon.

Pour the prepared cranberry jelly into a glass decanter. Pour the hot drink into mugs. Let's start tasting.

Cooking tips:

• To prepare berry jelly, you can use several types of berries. Frozen currant jelly is very tasty. If you take assorted dishes: black, red and white, it turns out amazingly tasty.
• This jelly can also be prepared from frozen plums, cherries, and blackberries.
• The more berries you take, the richer the taste of the jelly will be. If you use double the amount of starch and triple the amount of berries, you can get an original dessert. It’s good to add vanilla or garnish with a mint leaf.
• If you are preparing cranberry jelly for a child, then make it according to our recipe. And do not forget about incompatibility with some medications.
• It is better to eat jelly hot, but it should be stored in the refrigerator; cold it is also delicious. The jelly is not heated.