Kissel from a cranberry: subtleties of preparation

Contents:
  1. Cranberry jelly with health benefits
  2. Berry jelly
  3. Kissel from cranberry juice
  4. Useful recommendations

Previously, in pre-revolutionary Russia, jelly was cooked on the basis of barley and oats with the addition of peas, and the name meant "sour".Berry and fruit drinks began to appear much later - they were cooked from apples, raspberries, strawberries, cherries, etc. Today we propose to make a jelly from cranberry. To its taste it corresponds to the original treatment, as these berries are quite acidic and at the same time they contain a huge amount of vitamins and minerals, which is very useful for the organism both for children and adults.

Cranberry jelly is an extra portion of health

Cranberry jelly with health benefits

Before you figure out how to make a cranberry jelly, I want to say a few words about its incredible benefits. The berry itself is rightly recognized as a powerful natural medicine that can be used at home throughout the year. Due to the high content of acids, the frozen fruits are perfectly preserved for several months and do not lose their medicinal properties.

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Take note! Unlike many other berries, cranberries can provide not only prevention of colds, but also cure the flu!

Kissel from cranberries is very useful in diseases of the gastrointestinal tract - it positively affects the condition of the mucosa and renders alkalinizing effect. In addition, this drink has a mild diuretic property and, together with urine, removes from the body pathogens of viral and bacterial infections.

Let's Get Ready!



Kissels from berries

The cranberry contains a sufficient amount of pectin, and therefore, during the preparation of the jelly, you do not need to add too much starch. In addition, it is possible to make a healthy drink both from fresh and frozen fruits.

Kissel from fresh cranberries

So, how to cook the jelly from fresh cranberries and starch. You will need:

  • 100 g berries;
  • 6 tablespoons of sugar;
  • half a liter of water;
  • 4 teaspoons of potato starch.

Pour the fruits into a large bowl and carefully sort through them. The spoiled berries and vegetable debris are discarded. Transfer the good cranberries into a colander and wash it in several waters. We leave it over the sink, so that the glass is superfluous. Now return the fruits to a large bowl and use a crush or a spoon to knead them until the juice forms. We merge it into a glass container and send it to a cool place, you can put the juice in the refrigerator.

Squeezes pour into the saucepan, fill with the specified amount of hot water and put it on the stove. Turn on the average gas flow, bring the contents to a boil and cook with constant stirring for 5-6 minutes. Turn off the fire.

On the bowl, which previously had berries, set the colander and merge the resulting broth. In this case, about 200 ml of decoction is poured into a separate container and let it cool. We eject the cake. Return the broth from the bowl to the saucepan, pour the sugar and put everything on the stove. We give a boil, remove the foam and turn off the gas supply.

Now take a portion of the decoction and divorce it starch. We mix thoroughly, so that all the starch is dispersed and there are no lumps. We return the sauté pan with the syrup to the fire, pour into it a broth with starch and again bring to a boil. While the mixture boils, it must be constantly disturbed. Immediately after boiling, remove the jelly from the plate.

Important! Kissel should not boil for long, otherwise it will turn out to be too watery!


Let the drink cool slightly and pour into it cranberry juice, which we previously wrung out and put into the refrigerator. Once again, we mix everything thoroughly and pour it into a glass container.

Serve cranberry jelly slightly warmer, adorning it with whipped cream and fresh berries

Kissel from frozen cranberries

The recipe for cranberry jelly from frozen cranberries suggests the use of similar products:

  • 350 g of frozen berries;
  • 250 g of sugar;
  • 4 tables.tablespoons of starch;
  • 2 liters of water.

First you need to prepare berries. If you freezed the pure fruit, then you simply put it in a bowl and wait until they completely thaw out. It is better to pre-wash the cranberries beforehand and only after defrosting. In this bowl should be covered with gauze, so that after it was more convenient to squeeze out the fruit juice. So, melt the cranberries and knead the juice into a separate container.

With the specified amount of water, pour the cake and bring to a boil, then pour it all into a bowl through a colander, discard the cake, and let the broth back to the saucepan. In cranberry juice, add starch and mix thoroughly. Just pay attention to the fact that starch must necessarily be diluted in a cold liquid, otherwise it is immediately gelled and taken up by lumps. We pour the juice with starch into the saucepan and wait until everything boils again.

Important! In the process of boiling, the contents of the saucepan must be constantly mixed, otherwise the starch will settle and again lumps will form!

After our jelly boils, reduce the supply of gas to a minimum and cook for five minutes. Remove the saucepan from the stove and let it cool.

Delicious and healthy kissel from frozen berries

Kissel from cranberry juice

There is a recipe for jelly, which is prepared not from cranberry, but from juice. For the preparation of such a drink you will need:

  • a liter of juice;
  • 5 tables.spoons of starch;
  • a glass of sugar.




In 200 ml of juice we dilute the indicated amount of starch, the rest is poured into a saucepan and brought to a boil. With the appearance of the first air bubbles, a thin trickle begins to add cold juice and, with constant stirring, let the contents boil.

Add sugar. Cook all about five minutes, after removing the kissel from the fire and let it cool.

You can serve this drink both hot and cold

Useful recommendations

In general, it is not difficult to make a cranberry jelly, but to make it as tasty as possible and having the necessary consistency, it is necessary to take into account some features.

  1. It is known that cranberries are a rather acidic berries, especially if the fruits are not quite mature. For this reason, you should buy a ripe cranberries - in this case, the squeezed juice will have a more pleasant taste.
  2. In order for the drink to have a bright color characteristic of ripe fruit, it can be supplemented with a small pinch of citric acid. Just be careful and do not overdo it, otherwise the kissel will turn out too sour.
  3. The taste of the drink is more convenient to regulate at the stage of syrup preparation. Take off the sample and put the sugar in advance, since after the addition of starch the consistency will be thick, the sugar will dissolve much longer, and you risk digesting the jelly. Instead of potato starch, it is perfectly possible to use corn. But just remember that the astringent properties of the latter are somewhat worse, and there is a high probability that the kissel will turn out to be too watery. If you put too much starch, the taste of the drink will be lost.
  4. Kissel from frozen cranberries does not like long boiling. After you add starch, cook it is recommended not more than five minutes.
  5. Frozen fruits provide an opportunity to enjoy the taste and benefits of cranberry jelly at any time of the year, even after the end of the berry season. Have a nice appetite and stay healthy!
  • Mar 08, 2018
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