Kissel with frozen berries. Berry jelly: homemade recipe

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:

Blueberry jelly

Doctors have long found out that blueberries help strengthen the body’s defenses, lower blood sugar levels, have a laxative effect and have a beneficial effect on the condition of patients with colitis and gastritis with low acidity. The healing properties are not lost even if you cook jelly from starch and frozen blueberries.

The drink can be prepared by mixing with another berry to reduce the laxative properties of the finished product, but for people suffering from constipation, the best remedy would be a dish without additives:

Take 200 g of berries and grind through a sieve. Set aside the resulting juice.
Boil compote from berry pulp, in which 1 part raw material, 5 parts water.
Boil for 10 minutes, add sugar, strain.
Separately mix 45 g of starch with water and add it to the boiling broth
Bring to a boil, add blueberry juice. To improve the taste, you can add 2 g of citric acid.
Drink chilled.

Chokeberry is an excellent remedy for hypertension. Its berries help reduce blood pressure. There are common ways to cook jelly from berries and starch at the same time; it is from chokeberry that it is cooked in this way:

Frozen or fresh rowan berries - 350 g, pour 2 liters of water. Boil.
Since this berry has a tart taste, sugar should be added to taste, and start with 500 g.
When the broth boils, add 5 tbsp mixed in water. l. potato starch in a thin stream.
Vanilla is added to the thickened jelly.
They drink this drink during periods of deterioration, when blood pressure is very high.

This recipe allows you to cook jelly - starch, in which you can add less frozen berries, since when frozen, the astringency of the berries disappears.

In order for this type of dish to bring only benefits, you need not only to control their consumption, but also to adhere to the recipe on how to prepare jelly from berries and starch. With a large amount of starch, the jelly will become thicker, and its nutritional value and the amount of carbohydrates included will increase significantly. This should be taken into account by people suffering from obesity, diabetes, and flatulence.

Before including it in your diet, you should definitely ask your gastroenterologist if there are any contraindications to its use.

Knowing how to properly cook jelly from berries, you can not only get culinary pleasure, but also significantly help your health.

1. Take 200 g of raspberries from the freezer.

2. Select 200 g of frozen cherries.

3. We wash the frozen berries and remove the stalks from them. You can leave the pits in the cherries, then the cherries will not boil too much, and they can be eaten.

4. Fill the berries with cold water, a little more than a liter in volume (with a reserve - because the water will boil away). First, bring to a boil over medium heat (the berries will float), then reduce the heat and cook the berries for 15-20 minutes, until they begin to sink to the bottom. Add sugar, starting with one spoon, and try, because both berries and sugar can be different.

For those who like a sour taste, I suggest using natural lemon juice or a small amount of cranberries. You can put more variety of berries in the jelly, but this time I used what I had from summer preparations. You can also add a few slices of citrus fruit. In addition, sometimes jelly is made from dried fruits.

5. When our compote is ready, we begin to turn it into jelly. Strain the berries and add the required amount of starch: 3 tbsp. l. – for thick jelly, which is served cold and eaten with a spoon, 2 tbsp. – for medium-thick jelly, which is served warm, you can drink it through a straw, 1 tbsp. l. – for liquid jelly.

Depending on the thickness, you can serve the jelly in various dishes, in a bowl, in a glass, or in a regular cup. I used a tall glass and colored straws, because jelly was a dessert at a children's party.

The recipe for jelly from frozen berries is ready! Bon appetit!

Do you know how to cook jelly? We will present this information in this article. But before I tell you how to cook jelly, I should tell you what this drink is.

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.

Last time I told you the recipe for making berry jelly. Today I continue the same topic, but more narrowly: I recently started making jelly from frozen cranberries, so below I offer a recipe with a photo of this dessert or drink - depending on the amount of starch used to prepare it. Cranberry jelly, surprisingly, both me and the child really liked. The delicate texture, light freshness and faint sourness made me regret that the cranberries had lain in the freezer for so long while I was beating around the bush, not knowing where to use them.

From blanks

Knowing how to cook jelly from starch and berries, you can not only pamper yourself and your household with a tasty and nutritious dish all year round, but also strengthen the body’s protective properties, have a positive effect on many organs and systems, improving health indicators.

Recommendations on how to cook jelly from starch and frozen berries include, first of all, the correct preparation of the main berry raw materials. Their quality will directly affect how many useful components remain during the freezing process:

Before putting the berries in the freezer, they need to be sorted, washed and dried in the open air.
Place the finished berries in portioned bags or airtight containers.
It can be frozen in bulk, in sugar, in sugar syrup, mashed, and also in the form of juice with pulp.
The raw materials are stored in a separate compartment of the chamber.

Defrosting methods should also be taken into account. Before cooking jelly from berries, experts do not recommend completely defrosting them so that they do not lose their beneficial properties.

The cooking method, which results in a healthy jelly from frozen berries and starch, is quite simple. To prepare it you need:

berry of one type without seeds - 1 cup;
other type of seedless berry - 1 cup;
potato starch - 4 tbsp. l.;
water - 4 l;
sugar to taste depending on the sweetness of the berries.

Preparation

Bring a pan of water to a boil, pour in all the frozen berries. Boil for 10-15 minutes.
Cool the compote and strain the berries. It is better to grind them through a sieve.
Add sugar to the resulting compote.
While the compote is boiling again, dilute the starch in a small amount of cold water.
Reduce heat and pour in the starch mixture in a thin stream, stirring.
Cook for no more than 2 minutes, otherwise the jelly will not thicken.
If the berries are very sweet, you need to add less sugar and replace this difference with citric acid.

How to make jelly from frozen cranberries: recipe with photos

If we are dealing with fresh cranberries, first of all we sort them out and rinse them well. If the cranberries are frozen, you have to think that the listed actions have already been performed on them.

Immediately place the fresh ones in a blender bowl; I heat the frozen ones for 2 minutes on maximum mode in the microwave in a blender cup. Puree the berries using an immersion blender.

Here we should make a reservation that in many recipes it is recommended to strain the resulting mass in order to rid the finished jelly of pieces of skin. But in my opinion, these fragments do not in any way harm the appearance or taste of cranberry jelly. Why delete them? Here, in the puree, add sugar and a little water (from those 800 ml), mix again to clean the blender leg from the adhering puree, and pour the contents of the bowl into the saucepan. Pour in the remaining water (keep 100 ml separately).

While the diluted cranberry puree is heating, pour starch into a cup and add 100 ml of water.

Regarding the amount of starch for the specified amount of water and cranberries. If it's 2 tbsp. with a slide, you get a dessert that needs to be eaten with a spoon. For a drink, 1.5 tbsp is enough. l. Nordic starch, then cranberry jelly can be drunk.

When excitement begins on the surface of the cranberry liquid, reduce the heat to a minimum, quickly mix the starch with water until smooth (if you do this earlier, then by the time you start pouring the starch into the compote, you will get the same thing that happens when you pour starch with water: thick lump and colored water).

After this, with continuous stirring, pour the starch liquid into the cranberry liquid and stir for literally half a minute, feeling how the spoon gets stuck in the jelly. Turn off the heat, taste the frozen or fresh cranberry jelly - it’s not too late to add sugar and stir until dissolved, if suddenly the finished drink or dessert seems sour. If everything is in order, pour the mixture into containers.

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.

Recipes

You don't have to be a professional cook to learn how to make berry jelly. Having the necessary composition of ingredients, a little time and strictly following the cooking instructions, you can cook jelly from frozen berries, which will be no worse than what the chefs prepare.

We offer a recipe for “Jelly from fresh berries and fruits”

You will need several types of berries and fruits. They take 130 g of each type. (3 types).
Boil the fruits in 1.8 liters of water, adding 100 g of sugar.
In a separate bowl, combine starch - 4 tbsp. l. and 1 glass of water. Stir.
There is no need to grind berries and fruits. Bring the compote to a boil and carefully, stirring constantly, add starch. Bring to a boil and when the drink takes on a thick, jelly-like form, turn off the stove.

Unlike this drink, a recipe for jelly from frozen berries requires grinding them, since frozen berries become soft during cooking and lose their appearance, so it is better to process them into puree. Fresh ingredients are another matter. In this case, jelly made from starch and berries, the recipe of which allows you to leave the berries whole, will have a more appetizing appearance - whole pieces of fruit and berries in a jelly filling.

There are not many ways to cook berry jelly. The only difference is in the ingredients and cooking time. In addition, in the recipe for how to make berry jelly, you can optionally add spices and natural flavors - vanilla, cinnamon, zest.

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.

Kissel - recipe from frozen berries

Berry jelly, the recipe for which is incredibly simple, can be prepared even by a beginner with no experience. The main thing to remember is the simple rules that accompany each of the many variations of the delicacy:

The berries do not need to be defrosted first, unless the recipe requires it.
Initially, a decoction is prepared from one type of frozen product or a mixture.
Starch is used as a thickener, the amount of which determines the thickness of the dessert.
A solution is first prepared from it by mixing the powder with a small portion of liquid.
The resulting substance is introduced into the boiling base, continuously stirring it vigorously.
It is allowed to mix the starchy mash with a cold base, which is then heated until it thickens.

Berry jelly with starch

If you don’t yet know how to make jelly from berries and starch, this recipe will allow you to implement your first experience and get a drug that is excellent in all respects. You can use a wide variety of mixes prepared for the winter, which cannot be done when brewing a drink from a fresh product due to the different ripening periods of different varieties of berries. 8 servings of the brew are prepared in less than half an hour.

Ingredients:

mixture of currants, raspberries and strawberries – 400 g;
starch – 90 g;
sugar – 150 g;
water – 2 l and 200 ml.

Preparation

The mixture is poured with a liter of liquid, allowed to boil, boiled for five minutes, filtered and squeezed if desired.
Sweeten the drug, add a starch solution, heat the jelly from frozen berries almost to a boil, and cool.

Thick jelly from frozen berries

Berry jelly can be liquid and consumed as a velvety, soft drink, or thick, such that it is eaten with a spoon. The second option is often prepared by leaving the specimens whole in a dessert dish or grinding them into a puree, but it is also acceptable to serve them in their pure form without pulp. Berry for 8 people will be ready in half an hour.

Ingredients:

red, black currants, raspberries, strawberries – 400 g;
starch – 150 g;
sugar – 150 g;
water – 2 l and 200 ml.

Preparation

The mass is thawed, if desired, crushed in a blender, then poured with filtered liquid, sweetened and heated with stirring to a boil.
Boil the contents of the pan for 5 minutes, after which add a glass of starch mash with continuous stirring and heat until thick. Don't boil!

To cook liquid, delicious jelly from frozen berries, it will require a minimum of effort on your part. The finished texture of the delicacy in this case resembles a compote with a subtle, velvety note, which gives it individuality and a new semantic and taste content. It will take no more than half an hour to prepare 8 servings of frozen berry jelly.

Ingredients:

strawberries, raspberries, blackberries – 400 g;
starch – 30 g;
sugar – 150 g;
water – 2 l and 200 ml.

Preparation

Boil raspberries, strawberries and blackberries in equal proportions until the specimens sink to the bottom, sweetening the broth to taste.
Strain the resulting base, place it again on the stove and pour in the prepared starch mash.
Stir the contents vigorously with a whisk, heat to a boil and immediately remove from heat.

Blueberry jelly from frozen berries

The jelly made from frozen blueberries is rich, aromatic, rich, with a pleasant acidity and beautiful in appearance. In addition, such a drink will bring considerable benefits to the body, taking on all the valuable properties of the base component. It can be cooked in different thicknesses with or without pulp. In the latter case, the broth must be further strained before thickening. A potion for 8 people can be prepared in half an hour.

Ingredients:

blueberries – 300 g;
starch – 90-150 g;
granulated sugar – 200 g;
water – 2 l and 200 ml.

Preparation

The blueberries are poured with water and boiled for a quarter of an hour, sweetening in the process.
If desired, strain the broth and squeeze it out, after which a solution of potato powder is introduced, continuously stirring the contents.
Heat the mass, but do not boil and cool.

Frozen cranberry jelly

A healthy and tasty berry jelly, the recipe for which is outlined, will further become excellent and help the body cope with a host of ailments. If desired, the drink can be supplemented with citrus zest or mint leaves, which will significantly enrich the flavor palette of the dessert and make it more aromatic. To prepare 8 servings of the brew you need to spend half an hour.

Ingredients:

cranberries – 300 g;
starch – 120 g;
sugar – 300 g;
water – 2 l and 200 ml;
mint leaves or lemon zest - to taste.

Preparation

The cranberries are thawed and ground through a sieve.
The puree is temporarily set aside, and the cake is boiled for 5 minutes with the addition of zest or mint, filtered and combined all together.
Sweeten the resulting base, pour in the starchy mixture, stir, and heat to a boil.
The finished jelly from frozen cranberries is cooled to warm or cold and served.

Cherry jelly from frozen berries

Cooking jelly from frozen cherries is no less simple and quick. The product can be used with or without seeds. In the first case, the dessert will be more aromatic and richer, and in the second it can be served along with berries even to children. By varying the proportions of the liquid base and cherries, you can get a brew of different richness. 8 servings will be ready in half an hour.

Ingredients:

cherries – 400 g;
potato starch – 120 g;
granulated sugar – 200 g;
water – 2 l and 200 ml.

Preparation

The cherries are poured with water, granulated sugar is added and boiled with stirring for 5-7 minutes.
Prepare mash from potato powder, add it to cherry broth and heat until thick.
To prevent the surface of frozen berry jelly from becoming covered with a film, you can sprinkle it with sugar crystals.

Frozen berry jelly in a slow cooker

Next, you will learn how to cook berry jelly using a multicooker. With this design, the dessert turns out rich and aromatic, since the device creates ideal conditions for the base mass to reveal its taste characteristics to the maximum. You can use berries in any combination, choosing a mix according to taste or the presence of components. A delicious drink for 8 people will be ready in half an hour.

Berry drinks are not the last place on the family menu. Jelly lovers consume them all year round - in winter and summer heat. In winter, the sweet base for this dish cannot always be found on sale, so housewives prepare jelly from starch and frozen berries, each with their own recipe.

Kissel made from frozen berries is not much inferior in nutritional value and beneficial properties to a drink made from fresh ingredients. Some consumers prefer briquetted types of this product, which are also useful.

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 strain. 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.

How to cook?

Before you cook jelly from frozen berries, you need to decide what kind of drink you want to get. If you like the blueberries floating in it, then you can immediately begin heat treatment. If you prefer to drink the drink without berries, then you should first thaw them, and then grind and squeeze out the juice using gauze. It is this that must be used in the future as the main raw material for homemade jelly.

So, to make a delicious drink from frozen blueberries, without thawing, place them in a saucepan and pour three glasses of cold water. The resulting mixture is placed on fire and brought to a boil. After this, a kind of compote is tasted. If necessary, add a little granulated sugar to it and stir until it is completely dissolved. The jelly is cooked in this composition for about five minutes.

While the drink is being prepared on the stove, starch is diluted in the remaining glass of water. Subsequently, it is poured in a thin stream into the boiling syrup. After boiling the drink for another six minutes (stirring constantly), remove it from the stove and cool slightly. After this, the jelly is poured into glasses and decorated with blueberries, as well as any other berries.

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-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.

Medicinal types

During colds, folk remedies are used, the main ones of which are herbal ingredients. Rose hips are a storehouse of vitamins that are beneficial to the body. It is rich in vitamin C - the main antioxidant and immunostimulant. The diuretic properties of this plant help remove heavy toxins during colds and viral diseases.

Kissel made from rosehip decoction is best suited for young children and patients who cannot eat aggressive, difficult-to-digest foods. To prepare it you will need:

sugar - 25 g;
starch - 10 g;
dry rose hips - 20 g;
water - 200 ml.

Yield: 1 glass of drink.

Preparation

Boil the chopped rose hips in a covered saucepan for 10 minutes.
Leave the decoction for 4 hours. Filter.
Stir 3 tbsp. l. water with starch.
Add sugar to the rest of the broth and carefully add starch, stirring. If it boils, turn off the stove.
Drink warm.

Since the drink has a strong diuretic effect, it is better not to give it to children at night.

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.

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:

The berries are laid out on a sieve, and a container is placed underneath to drain the juice.
When the cranberries are completely defrosted, wipe them, and place the pulp in a bowl of boiling water and boil for 10 minutes.
Pour out one glass; when it cools down, we will dilute the starch in it.
Pour the squeezed juice into the compote, add granulated sugar, and bring to a boil.
Dissolve the starch, pour it in a thin stream while constantly stirring into the pan with compote.
Bring to the first bubbles, remove from heat.
Pour into glasses (don't forget to put a spoon so the glass doesn't burst).
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.

Children's species

Frozen berry jelly for children is prepared from juice without adding water. This way there will be a lot of vitamins and microelements left in the drink. In addition, the children's version of the drink is often prepared with a very small amount of starch by increasing the density of the concentration using berry puree. Children are advised to prepare a dish of medium or liquid consistency.

Berry jelly is introduced into the baby's diet very carefully, starting with small portions. If within 1-2 days there are no negative deviations in the baby’s condition, you can introduce jelly into the menu on an ongoing basis in the amount prescribed by a children’s nutrition specialist.

Fruit and berry jelly for children is prepared from non-acidic varieties so as not to irritate the intestinal mucosa, so the following recipe for “Berry jelly” from frozen strawberries is perfect:

First, the syrup is prepared by boiling 6 tbsp in 2 liters of water. l. Sahara.
Throw 500 g of strawberries into boiling syrup. Boil.
Remove the soft fruits and put them through a blender to make a puree. Then grind it, removing the seeds.
Dilute 2 tbsp in 0.5 cups of cold water. l. potato starch.
Put the syrup on the fire and when it boils, carefully add the starch mixture in a thin stream, stirring.
Then pour in the strawberry puree and bring to a boil, boil for 1 minute, without stopping stirring the jelly.
Serve warm.

You can cook strawberry jelly in a similar way.

Experienced chefs, giving recommendations on how to cook jelly from frozen berries, advise people who have poor tolerance to potato starch to replace it with corn starch. This is often done when preparing children's drinks. But, at the same time, it should be taken into account that it will not make the finished dish transparent, but, on the contrary, causes cloudiness. This type of product is no longer suitable for berry, but milk-oat and other jelly.

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.

Different types - same benefits

Many people mistakenly believe that jelly made from fresh berries is healthy, but that made from frozen ones is not. To dispel doubts about nutritional value and beneficial properties, we note that when frozen, products do not lose their quality, provided they are frozen correctly. Persimmon, for example, completely improves its nutritional value and taste only after freezing.

In addition, the calorie content of jelly made from fresh or frozen berries varies from 50 to 360 kcal per 100 g of finished drink. For example, cranberry has a calorie content of 55.4 kcal, milk has 100 kcal, and briquetted powdered fruit and berry concentrate has 358 kcal.

Even concentrates in packs have many benefits. GOST - “Fruit and berry jelly”, which is typical for the production of powder concentrates, indicates the permissible standards for the content of sucrose, citric acid, etc. in the product. According to GOST, the basis of this product is only high-quality raw materials, so you should not think that jelly in briquettes is a low-quality version of the product.

The components in different jelly are rich in:

vitamin A, C, E, PP, group B;
minerals;
carbohydrates;
squirrel;
fat

Each type differs significantly in nutritional parameters, but has undoubted benefits for the body. These drinks are especially useful for people suffering from gastrointestinal diseases, young children, patients who are forced to adhere to a diet, as well as patients who have undergone severe operations on the digestive organs.

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.