Cranberry jelly can be made from fresh berries in season or frozen at any time of the year. By changing additional ingredients to the main composition, each time give a new taste to this healthy-tasting and bright-looking drink.
One of the possible recipes for cranberry jelly is given - simplified and semi-liquid; for medium density, increase the amount of starch by one and a half times, and for very thick jelly - twice. Select the amount of sugar depending on the acidity of the cranberry, large and ripe berries are sweeter, and if unripe or small berries come across, they are sour.
- General \ asset cooking time: 30 minutes \ 10 minutes
- Servings Per Container: 4 Servings
- Caloric value (100g): 49 kcal
- Cost: very economical
How to make cranberry jelly
- Cranberries - 1 tbsp (200 ml)
- Water - 1 liter per ton 1 glass for starch
- Sugar - 5 tablespoons or to taste
- Starch - 1.5 tbsp
- Spices - optional
For a variety of cranberry jelly flavor, additional ingredients can be added to the main ingredients: vanilla pod or vanilla sugar, cinnamon stick, pink pepper, cardamom box, star anise star, fresh ginger root, or candied ginger. Citrus slices or slices, as well as candied citrus fruits, for example, orange or lemon or thin slices of zest ...
The listed ingredients can be added one at a time or in combination with each other to your liking. I will tell you that the spices are in harmony with each other, as well as almost everything goes well with citrus fruits.
For the brightness of the color of jelly in public catering, grains of citric acid are added to cranberry and other berry jelly, but I would not recommend that.
In addition to sugar, honey or natural syrups, such as agave syrup, are added to the jelly. Kissel can be cooked with sweeteners, the amountwhich is usually taken in half less than it would be sugar.
For jelly from the beak, potato starch is equally recommended, but corn starch is also suitable, which is more useful, however, more high-calorie and more expensive.
Be sure to sort out fresh or frozen cranberries and then wash with cold water to reduce the amount of limescale during cooking.
In the jelly recipe recommended for public catering establishments, juice is first squeezed out of the berries, then the remaining cake is boiled in water with sugar for quite a long time for 10-15 minutes, then filtered, starch is added to the resulting broth. The squeezed juice is returned and the jelly is boiled until tender.
For the home version, I propose the simplifications that are possible, because for the family we cook much less quantities than in canteens. Simply chop the berries with a pusher or vertical dipping knife in a blender in a bowl orsaucepan or just in a blender bowl.
It is not necessary to completely defrost frozen berries before chopping.
Add sugar and selected additives to the resulting mass. I have vanilla and ginger: half a vanilla pod, or rather its empty shells, those already without seeds that were used for another dish and two thin slices of fresh ginger root.
Pour in boiling water and let it brew for 10-20 minutes.
Then strain the mass. Use a strainer and small meshes or lay a strainer with gauze so that the cranberry seeds do not get into the future jelly.
Put the pot with the resulting hot fruit drink (cranberry water) back on the stove, when it starts to boil, prepare the starch.
Dissolve the required amount of starch in cold water and stir
Things to know (Q&A)
What is the difference between cranberry sauce and cranberry jelly?
Cranberry sauce can be served either as a gooey liquid or as a solid jelly. The jellied version is solid enough to retain the shape of the container in which it's placed whereas the sauce version is much more fluid. The difference between the fluid sauce and the jelly versions comes down to pectin .
What is cranberry jelly made of?
This homemade cranberry jelly is easy to make with only 3 ingredients ( fresh cranberries, water, sugar ) and is so much better than the canned stuff. When it comes to Thanksgiving, I find that everyone has one dish that they couldn't live without.
How do you make cranberry gel sauce?
To make 2 1/4 cups of cranberry sauce, boil together 1 cup water and 1 cup sugar until the sugar is dissolved, stirring occasionally. Add 3 cups fresh cranberries and simmer, stirring occasionally until the berries are translucent. Continue to simmer until roughly half the berries pop open and release their pectin.
How do you thicken cranberry Jam?
Try reducing the sauce down even further so more of the liquid cooks off and the mixture thickens. If that doesn't work, add a thickener like gelatin, pectin or a cornstarch slurry (cornstarch whisked into juice or water).
Is cranberry jelly good for you?
The antioxidants, again, are powerful agents for a healthy and long life, potentially protecting you from developing cancer . The compounds found in cranberry sauce can help shield you from free radical damage that can foster cancer growth, the National Cancer Institute says. 23
What can you substitute for jellied cranberry sauce?
Cranberry sauce or cranberry jam is a sauce or relish made out of cranberries, commonly served as a condiment or a side dish with Thanksgiving dinner in North America and Christmas dinner in the United Kingdom and Canada.
What is the cranberry jelly called?
What's inside? One of the most popular brands of canned cranberry sauce is, of course, Ocean Spray. Their jellied cranberry sauce is made with cranberries, high fructose corn syrup, corn syrup, and water . 13
How do you make cranberry sauce into gel?
If you want a cranberry mold that holds its shape, continue to boil the mixture so that more pectin is released from the fruit, additional water evaporates, and the sauce becomes thick enough to set into a firm gel.
How do you use canned cranberry jelly?
The traditional way to serve canned cranberry sauce is to slice the cylinder into rounds and arrange them on a platter. Go a step further by adding a garnish like sugared rosemary or candied ginger. Or, cook the canned sauce with orange juice and zest for a citrusy take on a holiday standby.
How do you thicken cranberry jelly?
Try reducing the sauce down even further so more of the liquid cooks off and the mixture thickens. If that doesn't work, add a thickener like gelatin , pectin or a cornstarch slurry (cornstarch whisked into juice or water).
How long does it take for cranberry sauce to gel?
2 Things to Know About Pectin When Making Cranberry Sauce
Pectin needs both sugar and acid to gel properly. That's how we get a sauce that has body and texture. Pectin requires time. Cook the cranberries for at least 10 minutes or until they burst to release their full gelling power.