Cranberry Jelly
3 servings
25 minutes
Cranberry jelly is an exquisite dessert reflecting European traditions of making light and refreshing sweets. Cranberries, known for their sweet and sour notes, give the jelly a rich and vibrant flavor that is beautifully complemented by its delicate texture. Historically, this recipe is linked to the northern regions of Europe where cranberries served not only as a treat but also as a valuable source of vitamins in winter. Cranberry jelly features a balance of sweetness and pleasant tartness, while its ruby hue makes it particularly appealing. It can be served as a standalone dessert or paired with ice cream and whipped cream, creating unique flavor combinations. It’s an ideal choice for festive tables or cozy home gatherings.
1
Before preparing the jelly, it is necessary to thaw the cranberries. After thawing, we wash the berries in a colander and let the water drain.
- Cranberry: 250 g
2
Pour 1 cup of boiling water over the gelatin.
- Gelatin: 1 tablespoon
3
In a deep bowl with high sides, we mash the cranberries (a potato masher can be used). The resulting cranberry juice is carefully strained through a sieve into a separate container. If desired, the mashing process can be repeated or the remaining cranberries can be thoroughly squeezed through cheesecloth.
4
Pour the cranberry juice into an enamel pot, add 1 cup of hot water, and boil for 6-8 minutes.
- Water: 2 glasss
5
We strain the hot broth from the cranberry squeezings through a sieve. A colander won't work for this purpose — the jelly will turn out cloudy with various bits and twigs.
6
We throw the pulp in the trash can, return the cranberry broth to the pot, add sugar, and stir until fully dissolved. We keep a small flame under the pot.
- Sugar: 100 g
7
Pour the gelatin solution into the cranberry broth and mix well until a uniform consistency is achieved.
- Gelatin: 1 tablespoon
8
Turn off the stove. Add the previously squeezed cranberry juice, mix, and pour into molds or cups. Let everything cool at room temperature.
- Cranberry: 250 g
9
Place the cooled containers with future jelly in the refrigerator. It will take 10-12 hours for the jelly to set, so it's more convenient to make it in the evening and put it in the cold overnight.