Cranberry Jelly

Ingredients for Cranberry Jelly

Fresh cranberries 50 grams
Sugar 3 tablespoons
Hot purified water 200-250 milliliters
Potato starch 2 teaspoons

Key Ingredients
Serving 1 serving

Inventory:

Bowl, Sieve, Tablespoon, Teaspoon, Two cups, Enameled pan, Kitchen gloves, Skimmer, Scoop, Bowl for serving jelly

Cooking cranberry jelly:

Step 1: Prepare Cranberries

We take a bowl, put cranberries in it, sort it out manually. In this case, we immediately remove the spoiled berry to the side. Putting cranberries in a sieve, wash the ingredient well under running water.

After the water drains, carefully pour our berry component from a sieve into a bowl and thoroughly knead it with a tablespoon. Pour the resulting juice into a cup and put in a cool place. If we prepare our drink in the summer, then a cup with cranberry juice must be refrigerated.

Step 2: prepare cranberry broth.

Put the squeeze remaining in the bowl into an enameled pan, fill it with hot purified water and put the container on medium heat. After boiling, prepare a decoction for 6 minutes.

Then, using kitchen tackles, remove the pan from the fire and pour our broth into a sieve, after placing it in a bowl in which our berries originally lay.

Part of the broth is poured into a cup so that it cools, and set aside. Throw the cake from the berries, and pour the bowl with the broth into the pan, add sugar with a tablespoon and put it on the fire again.

When the cranberry syrup boils, set the pan aside and use a slotted spoon to remove foam from the surface of the drink.

Step 3: prepare the starch.

Using a teaspoon, add starch to the cup with the cooled broth, and mix everything well so that the starch dissolves well and no lumps form in the mixture.

Step 4: make cranberry jelly

We put the enameled pan with ready-made cranberry syrup on a medium heat, pour the starch diluted with broth into the pan from the cup. We bring the jelly to a boil at the same time, not forgetting to constantly stir it with a tablespoon in order to avoid the formation of lumps. After - quickly with the help of tacks, remove the container from the stove so that it does not turn out foam, since the over-boiled jelly can turn out to be watery. After the jelly has cooled slightly, add raw juice to it, which we squeezed from the berries before. Once again, mix everything well with a tablespoon.

Step 5: serve cranberry jelly.

Serve cranberry jelly after it cools down or is slightly warm. Pour the drink from the pan into the bowl using the ladle. I recommend to put well whipped cream on top of the jelly and garnish with 2-3 berries of strawberries or raspberries. Our drink will turn out to be tasty, fragrant, and very beautiful. Good appetite!

Recipe Tips:

- - When buying cranberries, choose berries not crushed and ripe, because from not quite ripe berries, the squeezed juice will be very sour. If you still cook jelly from overripe berries, then in order to maintain the original color of jelly, you can add a little citric acid (literally a pinch) to the berry juice, but do not overdo it, since the berry itself is sour.

- - During the preparation of the syrup, you can add more sugar for the same reason that cranberries are sour berries.

- - Our recipe is designed for one serving, so if you want to treat your friends and relatives with this tasty, healthy and aromatic drink, increase the number of all ingredients equal to the number of your guests.