Frozen cranberry jelly

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to cook jelly from frozen cranberries? Prepare your food. Remove the cranberries from the refrigerator in advance so that they are completely defrosted. If possible, defrost berries in the refrigerator. This is long, but as delicate as possible. What starch is suitable for jelly? Any. Take a little less potato - three level spoons, a little more corn - three and a half spoons.

2. STEP 2

   

   Rinse the defrosted cranberries under cold running water and place in a sieve to drain.

3. STEP 3

   

   Grind the berries in any way. I punched them with an immersion blender, you can spin them in a chopper or just mash them with a masher. You should get a puree mass.

4. STEP 4

   

   Rub the resulting puree through a sieve. This is a fairly easy process, don't be intimidated. The cake will remain in the sieve, and the cranberry juice with pulp will remain in the bowl. Alternatively, you can squeeze the cranberry puree through several layers of cheesecloth.

5. STEP 5

   

   Place the pulp in a saucepan and add 5 cups of clean cold water (1.25 liters). One remaining glass will be needed for starch. The amount of water in this recipe was adjusted very precisely, I didn’t have to add or subtract, it was very convenient.

6. STEP 6

   

   Place the cranberry juice in the refrigerator for now.

7. STEP 7

   

   Place a saucepan with water and cake on the fire, bring to a boil and boil for 5 minutes over medium heat.

8. STEP 8

   

   Then strain the resulting broth, discard the cake, and return the strained liquid to the pan.

9. STEP 9

   

   Bring the jelly base to a boil again and pour sugar into it. Boil the broth until the sugar dissolves.

10. STEP 10

    

    Pour the remaining glass of water over the starch. Mix well. Do this just before pouring as the starch will settle to the bottom. While stirring constantly, pour the diluted starch into the base. Over low heat, wait for the jelly to boil and immediately turn it off. Leave the jelly to cool, you can even pour it into a jug to make the process go faster. Stir the jelly periodically, then foam will not form on it.

11. STEP 11

    

    When the jelly has cooled to a warm state, pour in the reserved juice. Stir. This way you will preserve the maximum amount of nutrients and vitamins contained in cranberries, which would be destroyed by high temperatures. Serve the jelly warm or cooled. Bon appetit!

Comments on the recipe

Natalia M

18.11.2023

4.5

In our family, I’m the only one who likes jelly, so I reduced the number of servings to two. It was just enough for me twice). This time I made vitamin jelly from frozen cranberries. I was surprised that such a small amount of berries gave a very rich color and taste. I blended the cranberries with an immersion blender and it turned out to be a homogeneous paste. After rubbing, I received a rich cranberry puree, which gave the jelly brightness and a boost of vitamins. I used cornstarch, but I used it in heaps, because I like my jelly thicker. After adding starch, the jelly quickly thickens, so you need to stir it quickly. In my opinion, the cranberry jelly turned out perfect! It is quite sweet, slightly tart, very aromatic! And what a benefit!