Kissel from cranberry

Kissel is quite popular in Russia and nearby countries, as this drink was invented by Russians. But even far beyond this state you can be offered various options of a tasty and healthy drink. And although he is familiar to many, not everyone knows some of the special secrets of his cooking.

Kissel is a drink that is made from natural juice or jam. By the way, the cranberry jelly belongs to one of the most nutritious and healthy drinks in the world. The fact is that with the juice of this amazing berry the body receives not only extremely useful vitamin C, but also many other elements, vitamins and minerals. But the cranberry jelly, as well as from any other berry, requires freshly squeezed juice. Only in this way can you save as much as possible from fresh berries. Although freshly frozen berries are also suitable; However, in order to obtain juice, they must be thawed.

How to make a jelly from a cranberry certainly know in Siberia, where it, in general, and grows. She needs special climatic conditions. By the way, allergic reactions to it are not uncommon; And they are not related to the fact that the berry does not belong to the region where the person lives, but because its juice is very rich in taste and color. Kissel from cranberries should be bright red. Although, if you cook it from not quite ripe berries, then the color may become pale or even disappear when cooking. To avoid this, add some lemon juice or citric acid to the cranberry jelly.

How to cook a jelly from a cranberry is a simple question, the answers to which a few. Firstly, it can be prepared from squeezed concentrated juice. Secondly, you can prepare cranberry juice, which will dilute the concentration somewhat, but it will be just as tasty. Cranberry juice is cooked by peeling cranberries with boiling water or boiling it a little in a small amount of water and squeezing, crushing berries, get mors. The procedure is repeated several times, so there is a lot of morpha.

So, how to cook a jelly from a cranberry?

To begin with, squeeze the juice from the cranberry (1.5 cups) and leave it in a cool place in a bowl that is not prone to oxidation. So the juice will retain all its properties, while we prepare everything else. What remains after pressing the juice, you need to pour hot water and boil for about 5 minutes. Further, what has happened, it is necessary to strain and wipe through a fine sieve. So the cranberry will give all the juice that it contains, and the beneficial substances from the skin will pass into boiling water. Then, about 3/4 cup of sugar is poured into the resulting liquid and foam is removed after boiling. At this time, you need to prepare the starch. It is done this way: 1.5 cups of starch from potatoes are bred in a small amount of cold water, then filtered and poured into a boiling liquid with a thin trickle. All this is brought to a boil, stirring constantly. After the jelly has begun to boil, cold cranberry juice is added to it.

Of course, this is not the only recipe for a jelly from a cranberry. You can just crush berries (preferably use dishes and tools that do not oxidize), then dilute with water in an amount of 5 parts, and the sixth - leave for starch. The main part bring to a boil together with the syrup, then a thin stream of pour starch, which is diluted in part of the juice and filtered. Again bring the whole jelly to a boil, stir it constantly. Then you can pour into molded dishes and cool.

By the way, if you add more than starch in the kissel, then it will look like dessert and it can be cut into portions or immediately poured into molds and eat after cooling with a spoon. And if starch is not enough, the viscosity of the jelly will be very small. This drink is more like a rich compote.

So we learned how to make a jelly from a cranberry. If you show your imagination, then you can combine it with other types of this dessert, for example, with layers, by preparing a thick kissel.

Tasty and useful to you drinks!