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Cranberry jelly
To make cranberry jelly, keeping the vitamins as high as possible, first squeeze the juice from the berries, which is poured into the jelly at the end of cooking. Thus, the juice is not boiled, and cranberry jelly not only acquires a rich taste, but also becomes an unusually useful vitamin drink.
cranberries - 250 g, sugar - 250 g, potato starch - 3 tbsp. spoons
How to make cranberry jelly: Cranberries are sorted, well washed with cold drinking water, kneaded with a wooden pestle in non-oxidizable dishes. Juice is squeezed from the strained mass, poured into dishes and put on the cold. The mezga is poured with hot water (on the 1 part of the mezga - 5-6 parts of water), brought to a boil and boiled at low heat for 5-6 minutes, then filtered. Part of the decoction is cooled and starch is diluted. Sugar is put into the rest of the decoction and boiled for 3-5 minutes until the sugar is completely dissolved. Diluted starch is poured into the obtained syrup, mixed, brought to a boil, but not boiled, the rest of the juice is poured and mixed well. To prevent a film from forming on the surface of cranberry jelly, it is covered with sugar powder and cooled.
