1. Cranberry jam for the winter.
Ingredients:
1 kg cranberries (weight after cleaning)
20 dag of sugar
150 ml water or orange juice (without pulp)
optionally a piece of fresh vanilla pod.
Throw sorted and washed cranberries into boiling water and blanch for 2–3 minutes (time counted from the moment the water starts to boil). Strain, prepare syrup from the water:
Pour water into a saucepan, add sugar and heat, stirring. When the sugar is completely dissolved, pour cranberries into the boiling liquid, cook for 10 minutes on medium heat, stirring and removing the foam. Reduce the flame, you can add a piece of vanilla pod.
Cover the saucepan and cook for 20–30 minutes. Pour the hot cranberry jam (without the vanilla pod) into jars, wipe their rims, and seal tightly with boiled but dry lids. Leave the jars upside down to cool. Sweetened cranberry preserves for the winter do not need to be pasteurized.
2. Cranberry jam with apples and nuts, sugar-free.
Ingredients:
1 kg of cranberries (weight after cleaning)
1 kg sweet apples (weight after cleaning)
a cup of peeled walnuts
lemon
water
Throw healthy fresh nut kernels into boiling water and cook for fifteen minutes.
Remove from water, cool, peel and roughly chop. Wash, peel, core and slice apples. Transfer to a heated saucepan, add 2–3 tablespoons of water.
Add the nuts, cover, and simmer for 20 minutes. Stir in the cranberries, crush them warm with a wooden stick, add the lemon juice (without the pulp) and simmer for 20 minutes.
Pour the cranberry and apple jam into jars, wipe their rims, seal tightly with boiled but dry lids. Place the jars upside down to cool.
Store homemade cranberry preserves without sugar in a dark and cool place.
The nuts can be replaced with chopped almonds or omitted altogether.
3. Homemade cranberry jelly
Ingredients:
1 cup cranberries
1 1/2 cups boiled water
4 teaspoons of sugar
2 heaped teaspoons of potato flour
Crush the cranberries and strain them in a sieve. Pour boiling water over the majority of the puree and cook, adding sugar. Mix the potato flour with cold water, then pour the solution into a pot, stirring constantly. After boiling, reduce the heat and add the remaining puree, stirring constantly. The jelly poured into salad bowls can be poured with juice.
4. Cranberries ground with sugar to strengthen.
Ingredients:
1 kg of cranberries (weight after cleaning)
20 dag powdered sugar
Put clean cranberries into boiling water and blanch for 4-7 minutes (count the time from the moment the water starts to boil, the boiling water should just cover the fruit). Drain the water, transfer the blanched fruit to a saucepan, cover with sugar and crush with a wooden stick. Heat slowly, stirring until the sugar dissolves completely, then just bring to a boil. Quickly transfer the cranberries ground with sugar to jars, wipe their rims. Seal the jars tightly and place upside down to cool.
Advice:
The water that is drained can be used later to prepare a drink or to sour other preserves. Cranberries can be mixed with sugar and ground in a blender, but they are then less durable.
5. Cranberry jam with lemon.
Ingredients:
500 g cranberries
1/3 cup of water
3/4 cup of sugar
1 lemon
Add water, sugar, cranberries to the pot and fry for a few minutes. Grate the zest of half a lemon, squeeze the juice and add to the whole. Cook until almost all the water evaporates. Transfer the hot broth to jars, seal tightly and place upside down.
6. Cranberry and apple jam.
Ingredients:
400 g fresh or frozen cranberries
400g sugar
large apple 250g
Place the cranberries in a pot, add the same amount of sugar as the fruit, and fry over medium heat. After 40 minutes, add the peeled and finely diced apple to the cranberry jam. Pour the hot broth into jars, seal tightly, and turn upside down.
7. Homemade cranberry juice.
Ingredients:
1 kg of cranberries
1 liter of water
150g sugar
Freshly squeezed cranberry juice is the healthiest. Juice is squeezed from raw fruit in a juicer or juice extractor. Cover the fruit with sugar and leave for a few hours. Pour water over it and cook on low heat, but do not bring it to a boil. Strain after cooling. Pour into sterilized jars and turn upside down.
8. Cranberry sauce with pineapple and cinnamon.
Ingredients (6-8 servings):
500g fresh cranberries
1 can of pineapple (pineapple + juice)
1 cup of orange juice
1 cinnamon bark or 1/2 teaspoon ground
1 teaspoon gingerbread spice
grated peel of 1 orange
3 tablespoons of honey
5-6 teaspoons of sugar to taste
optional:
2 tablespoons of orange jam
1/4 cup of wine
1 teaspoon grated ginger
Rinse the cranberries, put them in a large, wide pot, and set it on high heat. Add finely chopped pineapple with juice, half a glass of orange juice (keep the rest), cinnamon and gingerbread spice, orange peel, honey and sugar. Optionally, you can add orange jam, wine and ginger.
Bring to a boil, cover and cook for about 45 minutes on moderate heat until the cranberries are soft and the juice is thick, or if it is thin, you can evaporate it. Season with more sugar if necessary. Remove the cinnamon and put it in jars, seal immediately. The sauce can be kept in the fridge for a week. The jars can be canned, then the sauce can be kept even longer.
9. Whole cranberries without sugar for winter.
Pour the prepared cranberries into a jar, pour boiling water over them. After 3-5 minutes, pour the water out of the jar into a pot, bring to a boil and pour it over the cranberries again. The water should reach the edge of the jar opening. Quickly, tightly close the jars. To store sugar-free cranberries for a long time, place the jars in a saucepan with warm water and heat over medium heat. When the water starts to ripple slightly, reduce the heat, heat small jars for 5 minutes, half-liter jars for 8 minutes, liter jars for 12 minutes. After this time, remove them and place them upside down to cool .
