2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Kissel can be considered a national dish of Russian cuisine. Some other nations borrowed his recipe, but adapted it to their own tastes. Severe Germans add cloves to it, and romantic French people add vanillin. In ancient times, it was one of the favorite desserts - even in Russian fairy tales, milky rivers have jelly banks. Kissel from cranberries, the recipe of which is simple, did not appear immediately. At first, the drink was prepared from cereals, oatmeal is the most famous, but our ancestors ate pea, rye, and wheat jelly. They were sour in taste and had a not very attractive grayish color. Later, starch was added to them, and honey, berries, jam, syrups were used as a sweetener. It is useful for children - it is no coincidence that it was previously given to children for breakfast in kindergarten. It is recommended for people suffering from peptic ulcer, gastritis with high acidity. In Russia, cranberry was preferred to all other jelly.
Cranberry jelly. Recipe
In order to cook he althy cranberry jelly, you need to take berries, sugar, starch and water. First you needprepare sugar syrup. To do this, sugar is dissolved in cold water. The resulting solution is put on fire, brought to a boil, stirring frequently. Juice is squeezed out of cranberries. Next, a spoonful of starch is diluted in a glass of boiled chilled water, everything is thoroughly mixed. Pour the starch solution into the boiling sugar syrup, stirring at the same time. Turn off after a minute. Stir until the mass becomes thick, then pour in the cranberry juice.
Cranberry jelly for baby
Small children eat better if the dish is not only tasty, but also beautiful. For them, you can cook cranberry jelly "with snowflakes". To prepare it, you need to take a liter of water, a glass of cranberries, 8 tablespoons (those who do not like sweets can take less) granulated sugar, 5 tablespoons of potato starch, 1 tablespoon of powdered sugar.
How to cook cranberry jelly for babies
Wash cranberries, pour boiling water for a few minutes, drain it. Squeeze juice from softened berries. Pour cold water into a saucepan, add cranberry pulp, stir. Wait until it boils, cook for about 5 minutes. Then strain through a wire sieve. Add sugar to the resulting broth, bring to a boil again. Put potato starch in a glass, add water, stir. You should get 1 cup of starch solution, which should be poured into boiling sugar syrup in a thin stream. Remember to stir all the time to avoid lumps. With such proportions, the jelly turns out to be thick. Turn off the fire, let it cool down. minutesafter 10 add squeezed cranberry juice to the jelly. Mix well, refrigerate. At this time, take the bowls, moisten their sides with water, and then lower them into sugar, so that it seems that their walls are powdered with frost. Pour the cooled jelly into them, and put snowflakes from a thin layer of powdered sugar on top.
What is useful
Cranberry jelly, the recipe of which is simple, contains a large amount of acetylsalicylic and ascorbic acid, so it can be used for colds and flu. It can satisfy not only thirst, but also hunger. Cranberry jelly, the recipe of which was developed specifically for baby food and is described above, is tasty and he althy.
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