How to make oatmeal jelly with cranberries. Recipe for frozen cranberry jelly

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.

Ingredients:

• frozen cranberries - 3 handfuls (you can use fresh ones)
• sugar – 0.5 cups (for sweet taste 1 cup)
• potato starch - 1 tbsp. l. with a slide

Once, while sitting on a popular news site, I read an article about cranberry picking. The journalist spoke lively and interestingly about the area in which the berry usually grows, and about the people who pick it. Inspired by the vivid photographs and swallowing my saliva, I went to look for cranberries in the bins of my freezer.

I try to freeze this berry without fail for the winter, because during the “sneezing” virus season it is one of my first and faithful helpers. However, it is still easier to prevent a cold than to treat it later, so I offer a step-by-step recipe for cranberry jelly made from frozen cranberries. This drink is certainly better than all pharmacy vitamins and ascorbic acids.

Cranberry jelly recipe from frozen cranberries

With the specified amount of ingredients, the jelly turns out to be sour and of medium thickness, which is the most optimal for my taste. You can adjust the composition yourself by adding more sugar or starch, and, if necessary, the berries themselves. But remember, if you increase the amount of water, the other proportions will also change.
Without defrosting, pour the berries into the pan. Immediately add sugar, fill with cold water and place on the stove. If you hesitate a little and the sugar settles at the bottom, stir so that it does not burn. After boiling, boil the contents 10 minutes. The berries will burst when cooked. But this is even good, since cranberry seeds and pulp will only improve the taste of the jelly, making the drink rich. Then we filter it, using cheesecloth, a sieve or a colander. Place the cranberry compote back on the stove and let it boil again.
During this time, dilute the starch in a small amount of water in a separate container.
Pour, stirring constantly, into a saucepan with the already bubbling compote. We do not cook for a long time; as soon as the jelly has boiled and the foam begins to rise, turn it off.
Cranberry jelly from frozen cranberries is ready! You can drink the prepared drink hot, but even when cold it does not lose its taste. Bon cranberry appetit!

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.

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.

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

Grade
recipe

Time
(min)

Portions
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In 100 grams of the finished dish

0 gr.

0 gr.

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 the 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.