Cranberry jelly is very different from other berry products of such a plan, at least in that it is suitable not only as a very useful independent delicacy, but as a kind of sauce, a complement to red meat and fish. A jar of this jelly can be welded and stored for several weeks in the refrigerator, and it can be poured over sterile cans and rolled for the winter.
Jelly from a cranberry - the recipe
Ingredients:
- fresh cranberries - 450 g;
- sugar 450 g.
Preparation
Fresh berries are sorted out, removing damaged or sick specimens. We put whole cranberries in a saucepan and pour 340 ml of pure water. We put the stewpan on the fire and wait for the moment when the liquid comes to a boil, and the berries become soft. Once this time is up, place the sieve over a deep bowl and wipe the berries through it. To the ground jam, add sugar and again return everything to the fire. After 10 minutes, the jelly will be ready to be poured over the jars.
Jelly from cranberry with gelatin
Cranberry jelly can also become an ordinary cold dessert, which will appeal to consumers of any age.
Ingredients:
- Fresh cranberry berries - 360 g;
- water 120 ml;
- sugar syrup - to taste;
- gelatin - 1 sheet.
Preparation
Sheet gelatin fill with cold water and leave to swell for 10-15 minutes (or according to the instructions on the package to the product). Whole cranberry berries are passed through the juicer, leaving a handful for decoration. We grow cranberry juice with water and sweeten to taste. We put the mixture for jelly on the fire, add a sheet of gelatin and wait for its dissolution. Pour the jelly into the molds and leave to freeze half, then add the pitted berries and cool completely.
How to make jelly from cranberry and quince to meat?
Ingredients:
- quince (large) - 4 pcs .;
- apples - 450 g;
- cranberry berries - 450 g;
- sugar - to taste.
Preparation
We'll clean the apple and apples, chop it up and fill it with water in a saucepan. We put the fruits on the fire with cranberries and cook until softened (about an hour). Peel and seeds of quince and apples are put in a gauze bag and we immerse it in a pan with berries and fruits. The next day we take out the sack, add sugar to taste and put the mixture on fire again, bring it to 110 ° C and remove the formed foam. We pour jellies on jars and roll them up with lids.
Jelly from cranberries without cooking
Surprisingly useful product - jelly from cranberries without cooking, which is obtained due to the natural ability of the berry to be gelled with the addition of sugar. A useful treat can be consumed separately, and you can serve as an additional ingredient in other desserts.
Ingredients:
- fresh cranberries - 500 g;
- sugar 320 g.
Preparation
After the berries are washed, touched and dried, they can be poured with boiling water and left for 10 minutes. Blanched cranberries can be rubbed through a sieve, or you can pass through a juicer or squeeze juice in any accessible way. Add sugar to the ready-made juice, stir until the crystals dissolve, then pour into molds and set to freeze in the cold.
Jelly from a cranberry with apples for the winter
Ingredients:
- fresh cranberries - 450 g;
- water 375 ml;
- red apple - 80 g;
- dates (large) - 30 g;
- honey - 30 g.
Preparation
In a saucepan with water, fall asleep cranberries and wait until the liquid comes to a boil. After, add the sliced peeled apples and dates without pits, cook for 10 more minutes and lay any sweetener, in our case - honey. It remains to boil the jelly for another 5 minutes and pour over sterile jars.
For a more homogeneous consistency, a mixture of berries, dates and apples can be wiped through a sieve, returned to the fire, brought to a boil, and then poured over sterile jars and rolled.