In the old days, cranberry jelly was a staple winter treat. Thick jelly was poured into clay bowls and eaten with wooden spoons. Nowadays it is customary to prepare a more liquid cranberry jelly, which is considered a drink and served in glasses or transparent cups. Cranberry colors the drink such a bright coral color that it would be a shame to hide it behind the thick walls of an opaque ceramic dish. Cranberry jelly tones, protects against colds, and “pacifies” headaches. Berry jelly has an advantage over fruit jelly - it has a “recognizable” rich taste.

Ingredients to prepare cranberry jelly:

  • cranberries – 400 g
  • water – 3 l
  • potato starch - 3 tbsp.
  • sugar – 180 g

Recipe cranberry jelly:

The cranberries for this recipe can be anything: fresh, frozen, dried. Both light pink and dark ruby ​​berries are suitable for jelly.

The berries are first washed and sorted.


If you cook jelly from whole cranberries, then the rich color will not appear in it. Many people don’t like berries with cracked shells floating in jelly. To achieve impeccable appearance and taste, cranberries are first crushed in a blender. The mode is set to medium so that the thin skin does not turn into an elusive suspension that is difficult to catch with a sieve.


Place ground cranberries in a saucepan, add 500 ml of water, and boil for 10 minutes. When the liquid has cooled slightly, filter it through a sieve. A homogeneous thick cranberry broth remains in the pan.


Pour the rest of the water into the pan, leaving 100 ml to dissolve the starch. Add sugar to cranberry jelly and boil for 10 minutes.


Pour cold water over the starch and stir. Make sure that any lumps disappear.

The dissolved starch is poured into the pan in a thin stream, not forgetting to stir the jelly. After this, the cranberry jelly is boiled for another 5 minutes. Prolonged boiling will lead to a gradual thickening of the drink.


Usually jelly is served chilled or kept at room temperature. But on a cold winter day it’s nice to enjoy scalding hot cranberry jelly. “Delicious company” for cranberry jelly would be hot donuts in powdered sugar or miniature crispy croissants made of puff pastry.


Bon appetit!

In the article we discuss how to make cranberry jelly, what beneficial properties it has and what are the most popular recipes. You will learn what thick jelly is and what it is served with, how to diversify the taste of the drink and how to make a children's dessert.

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:

  1. Use fresh, frozen or dried berries.
  2. 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.
  3. The amount of sugar depends on the acidity of the cranberries. Ripe and large fruits taste sweeter, while small and unripe berries taste sour.
  4. Sugar can be replaced with fructose, honey or agave syrup.
  5. When using a sweetener, use 2 times less sugar than sugar.
  6. To diversify the taste of the drink, add pink pepper, vanilla bean, cinnamon stick, citrus fruits or candied ginger to the main ingredients.
  7. 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:

  1. Rinse the cranberries and grind them in a blender, then strain through a sieve.
  2. 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.
  3. Strain the cranberry pulp again. Mix the resulting decoction with diluted berry juice. Bring the liquid to a boil and add sugar.
  4. Place starch in a bowl, add cold water and stir until no lumps disappear. Pour into the drink in a thin stream.
  5. Wait until the jelly comes to a boil. Stir the liquid constantly.
  6. 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:

  1. Pour the berries into a saucepan, add water to defrost, stir and put on fire for a few minutes.
  2. 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.
  3. Boil the drink for 5 minutes, then add sugar and stir.
  4. Dissolve starch in water, stir until smooth and add to the pan with the sweet berry broth. Warm through, but do not boil.
  5. 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:

  1. 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.
  2. Pour hot water over the cranberry pulp, add spices and cook for 10-15 minutes over low heat. Strain the liquid through cheesecloth.
  3. 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.
  4. 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.
  5. 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:

  1. 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.
  2. Peel the apples, remove the core and cut into cubes.
  3. Add sugar and apples to the berry broth.
  4. Cook the mixture until the apples become soft.
  5. Dilute the starch with cold water, pour a thin stream into the berry-fruit mixture and wait until it boils.
  6. 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:

  1. Wash the orange, dry it and remove a thin layer of zest using a grater.
  2. Sort the cranberries, rinse under running water and chop with a blender.
  3. Pour the berry juice into another container.
  4. 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.
  5. Strain the cranberry broth through several layers of gauze.
  6. 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.
  7. Bring the rest of the broth to a boil and pour in the diluted starch, stirring the liquid constantly. Add squeezed berry juice.
  8. When the jelly boils, cook it for 1 minute over low heat.
  9. 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:

What to remember

  1. Cranberry jelly helps with colds, gastritis and ulcers, vascular problems and decreased appetite.
  2. Before cooking cranberry jelly, grind the berries in a blender.
  3. The drink is prepared from both fresh and frozen berries.
  4. Thick cranberry jelly is an independent dessert that can be topped with sweet sauces, jam and whipped cream.
  5. Children under 3 years old should not eat fresh cranberries, but they can eat cranberry jelly.

One way to consume winter berries is to cook aromatic cranberry jelly. It is one of the most popular desserts. It is especially recommended for use by young children and nursing mothers, since the fruits are truly a storehouse of vitamins.

How to make cranberry jelly?

A dish filled with vitamins and healthy energy will appeal not only to children, but also to adults. Preparing cranberry jelly is not a troublesome process and will take a minimum of time, approximately 20 minutes. There are basic principles for preparing delicacies; by changing them slightly, you can create different variations of the dish.

Ingredients:

  • water - 2 l;
  • sugar - 3 tbsp. l.;
  • starch - 1 tbsp. l. without slide;
  • berries - 100 g.

Preparation

  1. Sort out the fruits, rinse, and crush with a wooden pestle.
  2. Squeeze out the juice and put it in a cool place.
  3. Place the pulp in a pan and fill it with hot liquid.
  4. Boil, then cool and strain again.
  5. Pour sand into the broth and bring to a boil again, skimming the foam from the surface.
  6. Make a starch mixture, pour in.
  7. Once brewed, pour in the cooled juice.
  8. Stir the cranberry jelly well again and serve.

There are a lot of recipes for cranberry jelly and they are all filled with vitamins. Any of them will certainly please your household and guests. Frozen cranberry jelly is considered one of the most successful. By stocking up on the berries, you can delight your loved ones with a healthy treat at any time of the year. Its advantage is the ability to regularly receive useful elements, and its taste is not inferior to fresh fruits.

Ingredients:

  • water - 2 l;
  • starch – 5 tbsp. l;
  • granulated sugar - to taste;
  • lemon juice optional.

Preparation

  1. Mix water and sweetener and make sweet syrup.
  2. Add the frozen component (do not defrost) and simmer over low heat for a couple of minutes.
  3. Stir, if there is not enough acid, you can pour in a small amount of lemon juice.
  4. Make a starch mixture and add to the resulting broth.
  5. Leave on the stove until it boils.

The drink is filled with vitamins and nutritional components and has a delicate aromatic taste. One of the ways to properly cook cranberry jelly is to make it thick. Thanks to its unusual soft consistency that envelops the walls of the stomach, thick cranberry jelly has a healing effect. The resulting consistency of the delicacy will allow you to use it as a full-fledged dessert that has increased nutritional value.

Ingredients:

  • fresh or frozen fruits – 100 g;
  • sugar – 100 g;
  • starch – 80 g;
  • water – 940 g.

Preparation

  1. Boil syrup from water and granulated sugar.
  2. Add the fruits and let it boil.
  3. Dissolve the starch mixture in water and pour into the total mixture.
  4. Boil.

Kissel from


The drink can be served either chilled or warm. For convenience in cooking, use the pureed main component; as a result, you can cook cranberry jelly, the recipe of which everyone can master. By spending a minimum of time, you can get a nutritious delicacy, rich in nutrients and capable of surprising even the most discerning gourmets.

Ingredients:

  • berry puree, grated with sugar - 2 cups;
  • water – 2 l;
  • starch - 2 tbsp. l.;
  • lemon acid.

Preparation

  1. Pour the mixture pureed with sugar into 3 cups of hot water and place the container on low heat and bring to a boil.
  2. Cool the contents and pass through a sieve to create a puree.
  3. Add a little citric acid and bring the mixture back to a boil.
  4. Pour in the starch mixture.
  5. Bring to a boil again and cool.

For those who are encountering the preparation of aromatic dishes for the first time, the question becomes relevant: how to cook jelly from cranberries and starch? This is extremely simple to do; even a novice cook can handle the process with ease, and the end result is a dessert that is a storehouse of vitamins. This method is recommended for those who have just decided to start supplementing their diet with this dish. The beauty is that you need a minimum of ingredients for cooking, and the taste will remain high.

Ingredients:

  • fruits – 2 cups;
  • water - 2 l;
  • starch – 5 tbsp. l;
  • sand - to taste.

Preparation

  1. Grind the fruits, squeeze out the juice and strain.
  2. Pour boiling water over the pulp, boil the pulp for 10-15 minutes, then strain.
  3. The broth is sweetened and boiled again.
  4. Pour in the diluted starch mixture and continue to cook for 6-8 minutes, then pour in the juice, stir and cool.

A fragrant liquid drink will be a great addition to any breakfast. To enjoy it throughout the year. This allows you to regularly prepare cranberry jelly, the recipe for which is incredibly simple. This cooking method will be indispensable for those who prefer a liquid drink, while the beneficial properties will be preserved, and the delicate taste will delight even sophisticated gourmets.

Ingredients:

  • frozen fruits – 2 cups;
  • water - 2 l;
  • starch – 5 tbsp. l;
  • sugar - to taste.

Preparation

  1. Boil syrup from water and sugar.
  2. Boil it with the main ingredient.
  3. Dilute the starch mixture in water and mix with the remaining ingredients.
  4. Boil.

Cranberry jelly - recipe for children


Many mothers carefully monitor the diet of their precious children, and therefore cranberry jelly for children is an integral part of children's breakfasts or lunches. After all, this drink is filled with vitamins that are so necessary for a growing body, and its taste will appeal to little fidgets and will bring them tangible benefits.

Cranberry jelly- a recipe for a very tasty and extremely healthy drink, especially in early spring, when there is clearly a lack of vitamins. According to the authoritative opinion of Western doctors, cranberries are one of the most beneficial foods for health. Cranberries contain antioxidants that protect body cells from premature aging and a number of serious diseases. Frozen cranberries can stay in the freezer for a whole year without losing their beneficial properties. Cranberries contain a large amount of B vitamins and minerals, and cranberries also help the body remove toxins that accumulate in us during a cold. This is why it is recommended to drink cranberry juice during colds.

We will not make cranberry jelly from frozen berries, and if you didn’t stock up on cranberries in the fall, you can now buy berries in many stores to make berry jelly.

Ingredients

  • 1 cup berries
  • 0.5 – 1 glass
  • 2 tbsp. (with a slide)
  • 2 liters of water

Cranberry jelly - recipe, how to cook

1. Berries need to be rinsed with water.

2. Pour water into the pan and immediately add cranberries and sugar. Place on the fire and cook for 10 minutes after boiling. During the cooking process, the berries need to be crushed with a spoon to “extract” more juice.

The berries can be put into the pan, already mashed, then you will need to cook them for 5 minutes, no longer necessary. This will make the jelly more “alive” and healthy.

3. Place a colander in a large cup and pour the cranberry broth into it. We throw away the cake, and pour the strained broth back into the pan and put it on the stove.

4. Stir the starch in half a glass of cold water and pour it in a thin stream into the boiling broth. Pour into the center of the pan, stirring constantly. It’s convenient to do this with two hands – pour with one hand, stir with the other hand.

5. As soon as the jelly boils, remove from heat and cool. You need to cool the jelly either under the lid or with constant stirring. This will protect it from the formation of a film that everyone dislikes.

Delicious sweet jelly, I have a love for this drink since childhood. And although some of us prefer other drinks as we age, I think we shouldn’t forget about jelly. Especially if it is brewed with your own hands and not from concentrates. So, I offer a cranberry jelly recipe made from frozen cranberries.

INGREDIENTS

  • Fresh or frozen cranberries - 300 g;
  • Sugar - from 6 to 10 tbsp. l. (here everyone likes it as they like: either sour or very sweet);
  • Potato starch - 2 tbsp. l.

COOKING

  1. First, put a pan of water (about 3 liters) on the fire and immediately pour the cranberries into it. (If the cranberries are from the swamp, then rinse them.)
  2. We wait until the water boils along with the berries.
  3. Meanwhile, dissolve the starch in a glass of cold water (200-250 g).
  4. If the water has boiled, we look at the condition of our berries. If all the cranberries burst, then filter the water through a fine sieve or cheesecloth, otherwise we will get porridge rather than jelly. If the berries are preserved, then simply remove them from the pan.
  5. We do not turn off the stove, the water should boil. Add sugar to the pan to taste.
  6. And now - the final and crucial moment. Slowly pour the starch dissolved in water into boiling water in a thin stream. At the same time, mix everything thoroughly so that no lumps form.
  7. As soon as everything is mixed, remove the pan from the heat, because the cranberry jelly is already ready!
  8. Now let's wait for our cranberry jelly to cool down. Once it cools down, serve and enjoy! Your kids will definitely love cranberry jelly. Bon appetit!

PS. By the way, homemade jelly can be made from any other berry (for example, blueberries, blueberries), the result will be no worse.

Watch the video below with another jelly recipe.