Cranberry jelly recipe. How to make cranberry jelly, tips and recipes for a delicious drink and dessert

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:

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

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

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

Previously, in the days of pre-revolutionary Russia, jelly was prepared on the basis of 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.

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.
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.
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.
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.
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.
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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I would like to remind you of the recipe for such a tasty and healthy drink as cranberry jelly. Cranberries are a storehouse of vitamins. If you add cranberry juice at the very end of preparing the jelly and subject it to minimal heat treatment, then most of the vitamins will be preserved. According to this recipe, the drink turns out very tasty, with a subtle sweet and sour note.

Prepare the necessary products.

Mash the cranberries and strain the juice through cheesecloth. Or you can strain the cranberries through a sieve.

Pour water into a saucepan and boil it. Drop the cranberry pulp into boiling water. Also add lemon slices and peel to the pan. Let the compote simmer for 5-10 minutes.

To make the jelly transparent, strain the compote through a sieve. You can even strain through cheesecloth.

Place the pan with the strained compote back on the heat. Add sugar and bring it to a boil.

Dissolve starch in 1 glass of cold water.

Pour cranberry juice into the compote.

Pour water with starch into the boiling compote in a thin stream. While pouring, constantly stir the liquid in the pan to prevent lumps from forming.

Without stopping stirring, bring the jelly to a boil and turn off.

Delicious, healthy and vitamin-packed cranberry jelly is ready!

Bon appetit!

Previously, jelly was prepared on the basis of oats and barley, but today a wide variety of fruits and berries are used for its preparation. For example, cranberry jelly is extremely tasty, and among other things, as you know, such a berry is rich in vitamins and minerals that both children and adults need.

Cranberry is a unique berry in its composition. Its main component is ascorbic acid, and in terms of the amount of this vitamin it can compete even with citrus fruits. The benefits of such a sour berry are undeniable, but you can’t eat too much of it. But in the form of jelly - easily! Find out how to make cranberry jelly right now.

Ingredients:

620 g cranberries;
1.5 liters of water;
sugar to taste;
three tablespoons of starch.

Cooking method:

First we grind the red berries with a blender, then pass them through a sieve.
We don’t throw away the cake, but fill it with water (a liter) and put it on the stove.
Mix the remaining water with juice.
As soon as the pulp boils, strain and pour in the diluted juice. Bring to a boil again, add sweetener. The amount of the latter depends on the sweetness of the jelly you want to cook.
Then dilute the thickener with water (a glass) and pour it into the pan. Stir. And as soon as the jelly boils, turn off the heat.

From frozen berries

Frozen cranberries are just as healthy as fresh ones, so during the period of flu, a vitamin drink based on them will come in handy.

Frozen cranberry jelly is prepared as described above, the only difference is that you will need a little less berries.

Ingredients:

220 g frozen cranberries;
75 g granulated sugar;
up to 50 g of starch;
350 ml water (150 ml for thickener).

Cooking method:

Pour frozen berries into a saucepan, add a little water and heat.
As soon as the fruits are defrosted, grind them with a blender, and then use a sieve to separate the pulp from the juice.
Fill the berry mass with water and cook for five minutes. Then add sand and after a minute add a thickener diluted in water. Warm it up a little more and remove the mixture from the heat.
Pour in the juice, stir and cool the drink.

From pureed cranberries with sugar

Cranberry jelly can be drunk both cold and hot. It can be cooked from whole berries or from ground berries with sugar.

Ingredients:

two glasses of mashed berries;
two liters of water;
two tablespoons of starch;
citric acid.

Cooking method:

Place the ground berries in a saucepan, add three glasses of warm water and bring the mixture to a boil.
Then we take a sieve and make a puree from the ground berries.
Put a little citric acid, put the mixture on the fire and, as soon as the pulp begins to boil, pour in the thickener.
Again, wait until the jelly boils and remove it from the heat.

Cranberry jelly with starch

Cooking jelly from cranberries and starch is as easy as shelling pears; any housewife can handle this recipe.

The most important thing is to decide on the amount of starch, because the consistency of the drink depends on it.

You can cook liquid jelly, or you can make it very thick.

Ingredients:

two cups of red berries;
two liters of water;
five tablespoons of thickener;
sweetener to taste.

Cooking method:

For the recipe we need berry cake and juice. To do this, simply take a sieve and grind the fruits, filter the resulting juice.
We make a decoction from the cake. To do this, put it in boiling water, cook for 15 minutes, then filter. We remove the cake, and return the broth to the stove and sweeten it.
Then pour in the thickener, cook for 8 minutes, then add juice, stir and remove from heat.

Recipe for children

Every mother monitors the diet of her children and tries to ensure that every dish brings them only benefit. One of these healthy desserts is cranberry jelly, rich in vitamins and macroelements.

Ingredients:

two glasses of fresh berries;
a cup of sweet sand;
one orange;
half a glass of thickener.

Cooking method:

Using a blender, puree the fresh fruits and chop the orange zest on a fine grater.
Pour two liters of water into a saucepan; as soon as the liquid boils, add the zest, berry puree and sweetener.
After 15 minutes, pour in the thickener, boil and turn off the heat.

With the addition of apples

Cranberry jelly can be cooked with the addition of other equally healthy berries and fruits.

For example, with apples. The result is a very tasty, nutritious and aromatic drink, especially if you prepare it in a slow cooker.

Ingredients:

three tablespoons of red berries;
two apples;
a spoonful of thickener;
sweetener to taste.

Cooking method:

In the bowl of the electrical appliance we put berries, pieces of apples (without peels), add sugar to taste and pour in 1.3 liters of water. Select the “Steam” mode and set the time to 10 minutes.
Grind the berry and fruit mass with a blender, cook for another 10 minutes, then add the diluted starch and after two minutes turn off the device.
The finished jelly can be cooled directly in the bowl, and then poured into another bowl.

Thick cranberry jelly

You can cook jelly in liquid form, like a drink, but it is better to prepare it thicker. Its soft structure gently envelops the walls of the stomach and thereby has a healing effect on it. At the same time, such jelly can be served as a full-fledged delicious dessert.

Ingredients:

120 g frozen berries;
half a cup of sweet sand;
85 g starch.

Cooking method:

Prepare syrup from granulated sugar and a liter of water.
Then add the berries and as soon as they boil, add a thickener dissolved in water.
Bring the jelly to a boil and remove from the stove.

The benefits and harms of the drink

The benefits of jelly largely depend on what products are used to prepare it. But in general, the viscous and soft consistency of such a drink has a beneficial effect on the functioning of the human body. Its positive effect on the stomach and intestines is especially strong.

It is recommended to drink cranberry jelly during flu epidemics and viral diseases, as these red berries are rich in vitamin C.
This jelly not only restores the functioning of the digestive system, but also removes excess fluid from the body, thereby helping the kidneys function.
Cranberries are a low-calorie berry, so jelly from them will help control weight if you drink a glass of the drink before meals.
Starch is used in cooking. This natural thickener activates metabolic processes.
Cranberry jelly is especially useful for children, but only if it is made from natural berries, and not from store-bought briquettes.

Cranberries are sour berries, so a sweetener is added to the jelly. This means that such a drink should be drunk with caution by those who suffer from diabetes, so as not to cause an increase in blood sugar.

Now you know how tasty and healthy cranberry jelly can be. So in the fall, don’t forget to pick such a berry and freeze it for a whole year, so that at any time you can brew a vitamin drink for the whole family.

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:

Use fresh, frozen or dried berries.
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.
The amount of sugar depends on the acidity of the cranberries. Ripe and large fruits taste sweeter, while small and unripe berries taste sour.
Sugar can be replaced with fructose, honey or agave syrup.
When using a sweetener, use 2 times less sugar than sugar.
To diversify the taste of the drink, add pink pepper, vanilla bean, cinnamon stick, citrus fruits or candied ginger to the main ingredients.
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:

Rinse the cranberries and grind them in a blender, then strain through a sieve.
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.
Strain the cranberry pulp again. Mix the resulting decoction with diluted berry juice. Bring the liquid to a boil and add sugar.
Place starch in a bowl, add cold water and stir until no lumps disappear. Pour into the drink in a thin stream.
Wait until the jelly comes to a boil. Stir the liquid constantly.
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:

Pour the berries into a saucepan, add water to defrost, stir and put on fire for a few minutes.
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.
Boil the drink for 5 minutes, then add sugar and stir.
Dissolve starch in water, stir until smooth and add to the pan with the sweet berry broth. Warm through, but do not boil.
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:

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.
Pour hot water over the cranberry pulp, add spices and cook for 10-15 minutes over low heat. Strain the liquid through cheesecloth.
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.
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.
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:

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.
Peel the apples, remove the core and cut into cubes.
Add sugar and apples to the berry broth.
Cook the mixture until the apples become soft.
Dilute the starch with cold water, pour a thin stream into the berry-fruit mixture and wait until it boils.
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:

Wash the orange, dry it and remove a thin layer of zest using a grater.
Sort the cranberries, rinse under running water and chop with a blender.
Pour the berry juice into another container.
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.
Strain the cranberry broth through several layers of gauze.
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.
Bring the rest of the broth to a boil and pour in the diluted starch, stirring the liquid constantly. Add squeezed berry juice.
When the jelly boils, cook it for 1 minute over low heat.
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

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