Cranberry jelly – a winter recipe

Cranberries are one of the most useful berries and cranberry jelly is distinguished not only by its beauty, but also by its undoubted benefits for the whole organism. Unlike other jelly blanks, natural berry juice is used, so it has a very pleasant consistency and is suitable for consumption even by small children.

Traditional cranberry jelly recipe

This cranberry jelly recipe traditionally uses gelatin, but agar agar can also be used for fasting or vegetarian diets.

Cranberries can be either freshly picked or frozen. In the case of using fresh berries, the main thing is to clean it well of plant debris and rinse it, changing the water several times.

If only frozen berries are available, then they must first be thawed in any convenient way: in the microwave, in the room, in the oven. Then be sure to rinse them under cold water and leave to drain excess liquid in a colander.

So, to make cranberry jelly you will need:

• 500 g of cranberries;
• half a cup of sugar;
• 2 incomplete tablespoons of gelatin;
• 400 ml of drinking water.

The procedure for making cranberry jelly according to the traditional recipe is as follows.

1. First you need to soak the gelatin. It is usually soaked in a small amount of cold water (2 tablespoons will need 200 ml of water) for 30 to 40 minutes until swelling.
   
   Attention! Before cooking, you need to study the packaging of gelatin well. If not simple, but instant gelatin is used, then it is not soaked, but immediately dissolved in hot water.
2. Juice is extracted from prepared cranberries. This is usually done by mashing the berries, then straining the resulting puree through a sieve, separating the juice from the skin and seeds.
3. The juice is set aside, and the remaining 200 ml of water, the entire volume of sugar are added to the pulp and boiled for 10 minutes.
4. Add swollen gelatin, stir well and heat again to a boil, without ceasing to stir the mass.
5. For the last time, the resulting fruit mass is filtered through a sieve or gauze folded in several layers.
6. Add to it cranberry juice, initially set aside and mix thoroughly.

   

7. While the jelly is not frozen, pour it into prepared clean containers.
8. After cooling, it is placed in the refrigerator for solidification and subsequent storage.

Cranberry jelly prepared according to this recipe can be stored in the refrigerator for up to a month if packaged in sterile jars and closed with plastic lids.

If you use agar-agar instead of gelatin, then for the same amount of ingredients you need to take 3 teaspoons and dilute it in 100 ml of hot water. It is added to hot cranberry juice after the last pulp is separated and boiled all together for another 5 minutes. After that, the initially squeezed juice is topped up and distributed over glass containers.

Recipe of cranberry jelly without gelatin

According to this recipe, you can very easily prepare healthy and tasty cranberry jelly for the winter. It will harden due to the presence of pectic substances in cranberries, so no additional gelling additives will be required.

To make jelly you need to take:

• Xnumx C cranberries;
• 450 grams of sugar;
• 340 ml water.

The process of making cranberry jelly according to the recipe is simple.

1. Washed and sorted cranberries are poured with water, brought to a boil and boiled until the berries soften.
2. The berry mass is ground through a sieve, separating the juice, the pulp is squeezed out with seeds and peel and combined with granulated sugar.
3. On a small fire, simmer for another 10-15 minutes and lay out hot in sterile jars.

   

4. Roll up with sterile lids and cool under a warm blanket.

cranberry jelly recipe with apples

Sour cranberries go well with sweet apples and other fruits. Therefore, a dessert prepared according to this recipe for the winter will be able to please and bring undoubted benefits on a cold, dank winter evening.

You will need:

• Xnumx C cranberries;
• 1 large apple from sweet varieties;
• about 400 ml of water;
• 50 g dates or other dried fruits as desired;
• honey or sugar – to taste and desire.

This cranberry dessert is also prepared without the use of any jelly-forming substances – after all, both apples and cranberries contain a lot of pectin, which will help the jelly keep its shape perfectly.

1. Cranberries are cleaned, washed, poured with water and heated.
2. Dates and other dried fruits are soaked, cut into small pieces.
3. Apples are freed from the seed chambers, cut into slices.
4. Pieces of apples and dried fruits are added to boiled water with cranberries.
5. The fire is reduced to a minimum and boiled for about 15 minutes until all fruits and berries soften.
6. The fruit and berry mixture is slightly cooled and rubbed through a sieve.
7. Put it back on the fire, add honey or sugar and boil for about 5 minutes more.
8. Hot cranberry jelly is laid out in small sterile jars and rolled up for storage for the winter.

champagne cranberry jelly recipe

An original cranberry dessert with a similar recipe is usually prepared for a romantic dinner, but it is not suitable for giving to children.

Usually the berries are used whole to create a colorful composition, but it will be tastier if you squeeze the juice from most of the cranberries, and use the remaining small amount for decoration.

You will need:

• Xnumx C cranberries;
• a bag of gelatin;
• zest from one lemon;
• 200 g of sweet or semi-sweet champagne;
• 100 g vanilla sugar.

Making cranberry jelly according to this recipe is not difficult at all.

1. Gelatin is poured with cool water for 30-40 minutes, they are waiting for it to swell, and the remaining liquid is drained.
2. Juice is squeezed out of most of the prepared cranberries and added to the gelatinous mass.
3. Vanilla sugar is also added there and heated in a water bath almost to a boil.
4. Champagne is added to the future jelly, lemon zest grated on a fine grater is added and the remaining cranberries are added.
5. Pour the jelly into pre-prepared molds or glass goblets, and put in the refrigerator to harden for 50-60 minutes.

Cranberry jelly recipe with cranberry foam

According to a similar recipe, you can make a very original and beautiful cranberry jelly, which can also be used for a children’s holiday. It will cause exclamations of surprise and delight and will charm with its delicate taste.

You need to prepare:

• Xnumx C cranberries;
• 500 ml of water;
• 1 tablespoon of plain gelatin;
• 100 d Sahara.

Cranberries can be used either fresh or frozen. Cooking a spectacular and healthy dish is not as difficult as it seems.

1. Gelatin, as usual, is soaked in 100 ml of cold water until it swells.
2. Cranberries are crushed with a blender or an ordinary wooden crush.

   

3. Grind the berry puree through a sieve to squeeze out the juice.
4. The remaining cake is transferred to a saucepan, pour 400 ml of water, add sugar and put on fire.
5. After boiling, cook for no more than 5 minutes until the sugar is completely dissolved.
6. Swollen gelatin is added to the cranberry mass, mixed thoroughly and heated almost to a boil.
7. Remove the container from the heat, cool and filter again through a sieve or double gauze.
8. The initially separated cranberry juice is thoroughly mixed with the gelatinous mass.
9. One third of the future jelly is separated to make an air foam. The rest is laid out in prepared portioned dishes, not reaching a couple of centimeters to the top edge, and placed in the refrigerator for quick setting.
   
   Attention! If it is winter and cold outside, then the jelly for solidification can also be taken out to the balcony.
10. The separated part also needs to be quickly cooled, but to the state of liquid jelly, no more.
11. After that, at the highest speed, beat it with a mixer until an airy pink foam is obtained.
12. The foam is laid out in containers with jelly on top and again placed in the cold. After cooling, it turns out very fluffy and tender.

Conclusion

Making cranberry jelly is not at all difficult, but how much fun and benefit this simple dish can bring, especially on dark and cold winter evenings.