International kitchen

Cranberry jelly

Name: Cranberry jelly
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: International
Ingredients: 300g Cranberries; 2.5 litres Water; 4-8 tbsp Starch potato; 1/2 Lemon pc; 0.5-1 cup sugar

How to prepare "Kisel from cranberries": cranberry, Water, starch potatoes and lemon. Step-by-step recipe with a photo, 15 stages, the total time is 30 minutes.

PrepNot statedCook30 minServes2LevelMedium

Cook with confidence

Before you start

A quick setup makes the method easier to follow and keeps important steps from being missed.

Preparation checklist

Read all 9 method steps from beginning to end.
Measure and arrange all 5 listed ingredients.
Set aside about 30 minutes, based on the time recorded by the source.

Recipe notes & preparation tips

Read the full method before you begin and prepare all ingredients in advance.

Taste near the end of cooking and adjust the seasoning before serving.

Adapted from the source recipe's notes.

Step by step

Method

01
Tear the cranberry berries and strain the juice through the gauze. Or you can wipe the cranberry berries through a sieve.
02
Pour water into the pan and boil it. Throw the cranberry cakes into the boiling water. Also put in a pan slices of lemon along with the peel. Let the compote boil for 5-10 minutes.
03
To make the jelly transparent, strain the compote through a sieve. You can even strain through gauze.
04
Put the pot with the filtered compote back on the fire. Add the sugar and bring it to a boil.
05
Dilute starch in 1 glass of cold water.
06
Put cranberry juice in the compote.
07
In a thin stream, pour water with starch into the boiling compote. During infusion, constantly stir the liquid in the pan so that lumps do not form.
08
Without stopping stirring, bring the jelly to a boil and turn it off.
09
Delicious, healthy and vitamin cranberry jelly, ready!

Ready to serve

Serve the dish as directed and enjoy it while it is at its best.

Bon appétit — enjoy your meal!

Transparent sourcing

Source & licence

This recipe was adapted and reformatted from Osiyo.ru / Аймкук . Text: Used with permission. Image: Used with permission, credited to Irina Serdyuk; view original image record .