Cranberry jelly

Cranberry jelly

Cranberry or currant 14, 14 sugar, 3 gelatine, citric acid of 0.1

Berries to sort, wash, and then rub or press on the extractor; the resulting juice is put in a porcelain or earthenware dish in the cold. The remaining mass pour hot water and cook for 10 minutes.

Cooked, drain the broth, dissolve in it the sugar, re-heat to boiling, remove from the surface of the syrup foam, to enter prepared gelatin and stir until it dissolves. 

Then the sugar-gelatin syrup to connect with berry juice, to filter, pour into molds and cool.

In the jelly of currants to enhance the taste, you can add a small amount of citric acid.


2 Comments Add yours

  1. I simply love cranberries. I bet this would freeze well too! Thanks for the recipe!


  2. VET LEOW says:

    Home made jam is always good! Thanks for the recipe!


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