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What can be made from cranberries, compote, jam, cranberry juice, fruit juice

Cranberries pureed with sugar

Selected and washed berries are kept in boiling water for 8-10 minutes, placed in a colander, allowed to drain and rubbed through a sieve. The resulting puree is mixed with granulated sugar, heated to 90°C and poured into dry jars. Cover with lids, pasteurize for 20 minutes and roll up. Store in a dark and cool place.

Products: 1 kg of cranberries and granulated sugar.

Cranberry compote

The cranberries are washed, allowed to drain, placed in dry jars and filled with hot syrup. Cover with lids, pasteurize for 10 minutes and roll up.

Products: per liter jar: 600 g cranberries, 200 g granulated sugar, 200 ml water.

Cranberries in their own juice

Selected and washed berries are kept in a colander for 10 minutes to remove water and placed in jars. Fill with freshly squeezed juice and pasteurize: half-liter jars for 5-6 minutes, three-liter jars for 20 minutes. Roll up the lids and store in a cool place.

Products: 7 kg cranberries, 3 liters of cranberry juice.

Cranberry jam preparation

Cranberries are kept in boiling water for 1-2 minutes, drained in a colander and allowed to drain. Pour into boiling syrup and cook until tender over low heat, skimming off the foam. Vanillin is added at the end of cooking.

Products: 1 kg of cranberries, 1.5 kg of granulated sugar, 1-2 glasses of water, vanilla to taste.

Cranberry juice with honey

Selected and blanched cranberries are mashed and boiled in water for 5-10 minutes. Remove from heat, strain, add honey to the broth, cool at room temperature for 1-2 hours and put in the refrigerator. Fruit juice is served chilled.

Products: 1 cup cranberries, 2 tbsp. spoons of honey, 1 liter of water.

How to make cranberry at home

The berries are mashed together with granulated sugar, poured with vodka and, covered with a lid, left for 12 hours. Place on fire, heat until hot (but do not boil!), cool, filter, bottle and seal.

Ingredients: 200 g cranberries, 150 g granulated sugar, 0.5 liters of vodka.

Making cranberry jelly

Juice is squeezed out of selected and blanched cranberries. The pomace is poured with water and boiled for 5 minutes. The broth is filtered, cooled, and diluted starch is added. Bring to a boil, add granulated sugar, and when the water boils, remove from heat and pour in juice.

Products: 120 g cranberries, 140 g granulated sugar, 45 g potato starch, 3 glasses of water.

How to make cranberry kvass

Blanched berries are kneaded, poured with water and boiled for 10 minutes. Strain, add granulated sugar, cool. Add the yeast, mix, cover with a lid and leave for three days in a cool place.

Products: 1 kg of cranberries, 2 cups of granulated sugar, 10 g of yeast, 4 liters of water.

Cranberries in powdered sugar, recipe

Beat egg whites with powdered sugar, add lemon juice and continue beating until the mixture becomes thick. Dip large cranberries in it, sprinkle with dry powdered sugar, place in one row on a greased dish and allow to dry.

Products: 1 kg cranberries, 1 cup powdered sugar, 2 egg whites, 0.5 tbsp. spoons of lemon juice.

Cranberry is a tasty and healthy berry that grows in the swamp. This is a low evergreen plant with shoots about 30 cm long. A lot can be said about the beneficial properties of cranberries; it is not for nothing that they are used both for the preparation of medicines and for food.

General information and chemical composition

Both the leaves and berries of cranberries are used for medicinal purposes, and there are still more useful substances in its fruits than in the leaves. Typically, cranberries are harvested in the fall when they are fully ripe. But cranberries can survive the winter; in the spring they become even tastier, but by this time there are fewer vitamins left in the berries, and they do not last long.

The best time to harvest cranberries is in October, when the berries are juicy, thin-skinned, and dark red in color. If cranberries are collected during frost, they are stored frozen.

The berries contain a lot of benzoic acid, so they retain their freshness for a long time without heat treatment or preservatives.

Cranberries contain a lot of citric acid, which is why they are called northern lemon. There are also benzoic, ursulic, chlorogenic, malic acids, tannins, fructose, glucose and sucrose.

Cranberries contain sufficient amounts of pectin, vitamins C, group B, K1, flavonoids, betaine, phenolic acids, anthocyanins, leukoanthocyanins, and catechins. Of the micro- and macroelements, cranberries contain phosphorus, potassium, calcium, iron, manganese, copper, molybdenum, iodine, magnesium, boron, cobalt, nickel, tin, lead, titanium, silver, chromium, zinc.

Beneficial features

Thanks to this set of useful substances, cranberries are used as a medicinal, vitamin and tonic. It has anti-inflammatory, diuretic, bactericidal, anti-scorbutic, and anti-sclerotic properties.

Cranberries are useful for hypertension, metabolic disorders, weakened immunity, frequent colds, gastritis with low acidity, sore throat, inflammation of the kidneys, bladder, and urinary tract.

Cranberry increases the acidity of urine, so it is considered a good preventive measure that prevents the formation of kidney stones.

Due to the high content of iron and phosphorus, beak berries are useful for anemia, they improve blood composition and activate blood circulation.

Cranberry increases visual acuity, helps cure glaucoma and other eye diseases, improves conditions with rheumatism and arthritis, Addison's disease, diabetes, acts as an antiemetic

Cranberry helps in the treatment of baldness, urticaria, vitiligo, psoriasis. Cranberries are especially necessary for cancer, thrombophlebitis, tuberculosis, and vasculitis.

Cranberries can be used to treat bedsores, remove age spots, and be used as an insecticidal remedy for head lice.

Cranberry juice can be used to treat wounds from burns and skin diseases, and can be used to make an ointment. And for anemia and inflammation of the female organs, it is useful to drink juice with sugar or honey.

Cranberries also have contraindications. So, for gastritis with high acidity, it can be consumed only in small doses. The same applies to use for peptic ulcers of the gastrointestinal tract, especially during an exacerbation. Cranberries are contraindicated for acute inflammation in the intestines, stomach, and liver; for these diseases, cranberries are used together with other fruits or medicinal herbs. And yet, in cranberry medicines, the benefits significantly outweigh the harm, especially if taken in accordance with the dosage.

Storage

To preserve the beneficial properties of cranberries, several methods are used, including drying, freezing, soaking, and drying. Without heat treatment, cranberries are stored in a dark, cool place with good ventilation, while direct sunlight on the berries must be prevented. Store berries in plastic or wooden trays and bags.

All useful substances are preserved in soaked cranberries; to do this, the berries are washed, sorted, placed in a glass or wooden bowl, and filled with cold water. The top of the container is covered with parchment and a lid with a weight. Sometimes a little sugar, salt, and spices are added to the water.

Dried cranberries look like raisins. The berries are sorted, washed, poured with sugar syrup, cooked over low heat for 10-15 minutes, then cooled, removed from the syrup and transferred to a baking sheet covered with parchment. The baking sheet is placed in the oven, heated to 60 degrees for 3 hours, after which the parchment is changed, and the baking sheet is again placed in the oven for 6 hours.

Drying cranberries occurs as follows: pour 400 grams of berries into a frying pan and pour in 200 ml of cold water, bring to a boil, and keep on medium heat for 5 minutes. Then cool the berries and place them on a baking sheet covered with parchment.

The baking sheet is placed in the oven and dried at a temperature of 65 degrees for about 9 hours. At the same time, the parchment is changed every 2-3 hours so that the moisture evaporates faster.

Cranberries preserved in this way are suitable for preparing fruit drinks and other dishes.

Folk recipes

Cranberry infusions, tinctures and decoctions are not at all difficult to make at home; these easy-to-prepare and healthy remedies taste good, especially if you drink them with sugar or honey. They can also be given to small children, but in limited quantities. To prepare tasty and healthy drinks and remedies, cranberries are used separately or mixed with other products and medicinal herbs. The recipes below tell you how to prepare preparations from berries and cranberry leaves.

Recipe 1.

Cranberry decoction for hypertension. Mash 2 cups of cranberries, add 1 cup of water, half a cup of sugar, put on fire and bring to a boil. Remove from heat, let it brew, drink instead of tea, diluting it with water. It is not necessary to strain.

Recipe 2.

Infusion for atherosclerosis, hypertension, gastritis with low acidity, colitis, metabolic disorders. 10 berries and 1 tbsp. Place crushed cranberry leaves in a thermos and pour 200 ml of boiling water. Leave for 4 hours, strain, add a little boiled water, divide into 3 parts, drink throughout the day, regardless of meals.

Recipe 3.

Infusion for joint pain due to rheumatism and arthritis. 4 tbsp. Grind cranberries with 2 tbsp. sugar, pour 600 ml of boiling water, leave for 30 minutes. Drink 1 glass three times a day an hour after meals. Course – 10 days.

Recipe 4.

Cranberry infusion for shortness of breath. 1 tbsp. crushed leaves, pour 200 ml of boiling water, leave for half an hour, drink with honey or sugar.

Recipe 5.

Make a mixture of crushed cranberry leaves and fruits. Take 2 tbsp. mixture, pour 400 ml of hot water, simmer for 10 minutes over low heat. Then remove from heat, cool and strain. Drink the prepared decoction 100 ml 4-5 times a day for diarrhea.

Recipe 6.

Infusion for glomerulonephritis. 1 tbsp. Grind the berries, pour a glass of boiling water, leave for 2-3 hours, drink in 2-3 doses. You don't have to strain it.

Recipe 7.

To rinse open wounds, cranberries need to be boiled. 1 tbsp. pour a glass of boiling water over the berries, bring to a boil, boil for 2-3 minutes, cool and filter. The decoction is used as a disinfectant and antiseptic.

Recipe 8.

Tea for loss of strength, nervous exhaustion, colds. Pour some black or green tea into the teapot and add 1 tbsp. mashed cranberries, add 1 tbsp. sugar, pour boiling water. You can drink without measure, like regular tea.

Recipe 9.

The remedy for hypertension is cranberries with honey. Grind 1 cup of cranberries in a mortar, add 1 cup of honey, mix everything thoroughly. You need 2-3 tsp of the mixture. with tea after meals.

Recipe 10.

Honey with cranberry juice for rheumatism, flu, cough, sore throat, bronchitis, radiation sickness. Mix cranberry juice and honey in equal proportions. Take the product according to this regimen: the first week – 3 times a day, 100 ml; second week – 100 ml twice a day; third week – 100 ml once a day. It is necessary to carry out 2 courses of treatment per year.

Recipe 11.

Sore throat remedy. Mix 200 ml cranberry juice with 3 tbsp. honey, gargle with the mixture 2-3 times a day, and after gargling, drink 2-3 tbsp. mixtures.

Recipe 12.

Cranberry juice for cystitis. Grind 500 grams of cranberries in a juicer, add 2 liters of water, a glass of sugar and cook over low heat for 1 minute. Cool, drink without straining, 1-1.5 liters per day, regardless of food.

Recipe 13.

To prevent cystitis, it is enough to eat 3-4 tbsp. berries every day, making them into fruit drink, jelly, or a mixture with sugar and honey.

Recipe 14.

Cranberry juice for cystitis. Place 500 grams of berries in a Teflon pan, put on low heat, add 600 ml of water, 1 tsp. lemon juice. Bring to a boil and cook for 15 minutes until all the berries burst.

Then remove from heat, grind the berries through a sieve, add a pinch of salt. Pour the juice into a container into which you have previously poured ¼ cup of sugar. Mix the juice with sugar, put it in the refrigerator for 30 minutes, drink 100 ml for cystitis. The juice prepared according to this recipe can be used for the kidneys and as an antipyretic.

Recipe 15.

Migraine remedy. Mix cranberry and potato juices in equal proportions, drink 50 ml 3 times a day, 20-30 minutes before meals.

Recipe 16.

For vascular spasms and hypertension, mix freshly prepared beet and cranberry juices in equal quantities and drink in the same way as in the previous recipe.

Recipe 17.

Cranberry tincture with alcohol. To prepare it you will need 600 grams of fresh berries, 500 ml of vodka or alcohol, 500 grams of sugar, 400 ml of water. The berries are ground, mixed with sugar and alcohol, covered with a lid, and placed in a dark place for 30-40 days. After this period, filter and store in the refrigerator.

Cranberry tincture is a good way to strengthen the immune system, improve appetite and reduce fever.

Recipe 18.

Cognac tincture. For 500 ml of cognac you will need 250 grams of berries, 150 ml of water, 150 grams of sugar. The berries are poured with hot water, sugar is added, crushed with a masher, poured with cognac, stirred, infused in a warm place for 3 hours, filtered. You can drink the tincture as a dessert drink, or as a remedy to increase appetite and strengthen the immune system.

Recipe 19.

Vitamin, general strengthening agent. To prepare it, you need to take 1 glass of cranberries, raisins, peeled walnuts, honey, 500 grams of dried apricots and 1 lemon. All components are passed through a meat grinder; the seeds are first removed from the lemon, but the zest is not peeled. Add honey to the mixture and mix everything. Place in a cool place. Adults take 1 tbsp. morning and evening, children - 1 dessert spoon.

Recipe 20.

Cranberry for the kidneys – to treat nephritis you need to make cranberry kvass. To do this, pour 500 grams of berries with 2 liters of water, add 3 cups of sugar, and bring to a boil. Remove from heat, add 50 grams of dry yeast. Place the container with the drink in a warm place. After 24 hours, the kvass is filtered and put in the refrigerator. To treat your kidneys, you need to drink 3 glasses of kvass a day.

A beautiful low-growing shrub grows, which in early autumn bursts into flames with hundreds of small rubies. This is a cranberry - a berry rich in all kinds of vitamins and microelements, healthy and simply very tasty. The “internal vitamin” world of this berry is incredibly diverse: ascorbic and benzoic acid, citric and quinic, ursolic and malic, vitamin PP, B (the whole group), K, pectins and glycosides, sugars and much more.

Benefit

Perhaps it is this rich combination of vitamins and organic substances that has allowed cranberries to take a leading place among garden and forest berries. It was its beneficial properties that allowed it to take the pedestal and be known as a natural cure for many diseases. For weakened and sick organisms, this berry is simply irreplaceable, mandatory and indicated in all recipes.

However, for an ordinary healthy person, cranberries will not be superfluous in the diet. It boosts immunity, removes harmful substances from the body, helps fight colds and prevent more dangerous diseases. But few housewives know what can be done with cranberries in order to stock up on medicinal berries for the winter and preserve the benefits hidden by nature inside them. Today we will tell you how to properly harvest this berry and what reserves from it can be preserved for the winter.

Storage without preservation

First, let's figure out what you can do with fresh cranberries, besides canning. Our ancestors simply stored cranberries in a cold cellar, carefully sorting out and removing rotten berries and drying the good ones. It is recommended to scatter the berries in a loose layer so that they are well ventilated. Previously, the berries were stored in senets, scattered directly on the floor. But in urban housing conditions, of course, this option will not work. And in this case, you won’t have to expect long-term storage. Cranberries with this method tend to wither and dry out, which is completely undesirable.

Freezing

What can you do with cranberries if you have a large freezer? Of course, deep freeze the berries. This is the second, but most popular way to preserve all the benefits nature contains in this berry. For storage in the freezer, it is better to choose those berries that have already been exposed to frost under natural conditions. As a rule, experienced gardeners wait until the first light frost catches the cranberries, and only after that the berries are picked.

Before freezing, it is recommended to sort out the cranberries and carefully inspect them for rotten spoiled berries. Then rinse, spread on a clean kitchen towel in a thin layer and let dry naturally. After this, we pack the clean and dry berries into bags and store them in the freezer. If you have very ripe berries, then for freezing it is better to choose not cellophane bags, but a plastic container with a lid.

Frozen berry jam

What can you make from frozen cranberries? There are a lot of options: compotes, juices, fruit drinks, jam and purees. But today we will prepare an amazingly tasty and incredibly healthy cranberry jam. It will not contain any unnecessary ingredients. Sugar and berries - that’s the whole secret of making a tender, melt-in-your-mouth and amazingly aromatic jam.

The proportions of the products in this recipe are 1*1, that is, per kilogram of sugar you will need to take the same mass of berries. Frozen berries should be given time to thaw on their own. No microwave ovens!

Place the berries in a large container with a thick bottom and stacks (it is best to take a cauldron for pilaf) and pour in the required amount of granulated sugar. Place the blender into the mixture and grind until smooth. Next, dissolve the sugar by placing the pan on the stove and letting the berry mixture simmer over low heat for five to seven minutes.

All that remains is to remove the container from the heat and, carefully transferring with a spoon, rub the hot berries through a sieve. We no longer need cranberry peels and seeds. The result should be translucent cranberry jam. When it hardens, it will resemble a pliable aromatic jelly.

Soaked cranberries

If you have large supplies of healthy berries, then you can not only dry or freeze them, but also soak them. Since ancient times, people have known what can be made from lingonberries and cranberries. The berries were sorted, poured into large ones and filled to the top with ice-cold well water. Some heavy weight was placed on top and the berries were left alone for a month or two.

Nowadays, of course, no one uses tubs and barrels to store berries, but the method of soaking cranberries still exists today. For storage, ordinary glass jars with a capacity of three liters are used. The berry is sorted, washed and poured into a jar. Pour in water or special syrup (1 liter of water, a pinch of salt, a spoonful of sugar, 2 cloves, a pinch of cinnamon).

Dried berries

What else can you do with fresh cranberries? A very popular option is drying. The process is carried out using a special kitchen unit for drying berries, vegetables and mushrooms or the old fashioned way - in the oven. To dry the berries in the oven, you must first rinse them and then boil them for a couple of minutes in boiling water. Next, spread the foil on a baking sheet, scatter the berries and put them in the oven for 4-5 hours. Remember that the layer should not be very thick. Every 30-40 minutes you need to monitor the berries by turning them over.

When the drying is finished, don’t hesitate to remove the berries. At room temperature, it should cool down and “reach” within another 1-2 hours. And after all these manipulations, we put the cranberries into glass jars for storage.

Cranberry compote

If you are a fan of canning and are wondering what you can do with cranberries for the winter, then you will like the option of making compotes. The task is simple, quick and does not require any special expenses.

The classic recipe for cranberry compote is characterized by the following set of products:

• Berry - one kilogram.
• Granulated sugar - 550-650 grams.
• Water - 1.5 liters.

Preparation

As with other storage methods, before cooking the compote, it is recommended to carefully sort out the cranberries, removing bad berries. We rinse them under running water using a colander. Now put the berries in a saucepan, add water, add sugar and do not turn on the heat, but let it sit. Ten minutes is enough for the cranberries to swell. Now you can turn on the heat and cook the berries for compote. It will quickly release all the beneficial juice contained inside and, therefore, useful substances and vitamins.

As soon as the water begins to boil, time it for five minutes. Then turn off the gas and let the compote cool slightly. During this time, you can prepare the jars. It is recommended to wash them thoroughly with soda and sterilize them. If you like berries in compotes, then you can leave them. If not, then remove the cranberries with a slotted spoon, pour healthy water into the jars and roll up the lids.

What can you do with cranberries if you are a lover of compotes? There are a lot of options and combinations:

Jam

What can you do with cranberries for the winter if you are a lover of sweet preparations? Of course, jam. We suggest you prepare very healthy and fortified jam from berries, walnuts and apples. It can be served with pancakes, pancakes, or used as a filling for pies, pies, bagels, croissants, sweet pizza, etc.

Required Ingredients

• Cranberries - 1 kg.
• Two glasses of water.
• 1.5 kg of sugar.
• One large green apple.
• A handful of chopped walnuts.

How to cook

As in the case of making jam, the berries for jam need to be clean, processed, free from rotten or unripe “brethren”. To make the cranberries soft and release their healthy juice faster, they should be blanched in hot water for ten minutes.

While the berries are “resting” in boiling water, prepare the syrup. Pour two glasses of water into a deep saucepan, add sugar and place on medium heat. Bring to a boil, wait for the sugar to dissolve. Turn off the heat and add the berries to the pan. Cook over low heat for about ten minutes. This will be enough for the jam to harden later, and for the berry not to lose its beneficial qualities due to exposure to high temperature. At the last stage of cooking, you can add a few slices of apple and a handful of chopped walnuts. Also, lemon zest or even a whole fruit, cut into large pieces, will work great in this jam.

What can you make from twisted cranberries?

A very popular recipe is grated or ground cranberries with sugar. Such a preparation will be perfectly stored for a long time, and the berry will not lose its beneficial qualities, since it will not be subjected to heat treatment at all.

The recipe requires one kilogram of granulated sugar and the same amount of washed and dried berries. Cranberries should be pureed. A meat grinder, food processor or blender can help with this process. The twisted cranberries are covered with sugar and left for two hours at room temperature. All that remains is to put it in jars and store it in the refrigerator or cellar.

What can be made from cranberries. Preparations for fighting colds

We have already talked a lot about what can be made from cranberries. There are still a lot of recipes left in stock. Very quick to prepare and healthy, the preparation is made from cranberries and honey. A jar of such natural medicine will be just a lifesaver during the period of colds. Two or three spoons of cranberries with honey at breakfast and tea, and your immune system will say a firm no to the flu and ARVI.

The cooking process in this case is very similar to the previous one, only instead of sugar, honey is added to the twisted cranberries in a 1/1 ratio. You can grind the berries using a blender, gradually adding honey. This way the mass will be more homogeneous. Pour it into jars. Store in the cold.

Juices

Another option for preparing cranberries for the winter is making juice. The berries must be thoroughly washed. It is recommended to sort them out, discarding bad cranberries. For preparation, take two kilograms of berries and 0.5 liters of water. Pour the berries into the water and, after bringing to a boil, immediately turn off. This is done so that the cranberries soften, and it is easier and faster to squeeze the juice out of them.

Press the juice using regular gauze. It will quickly separate the pulp. Bring the resulting healthy liquid to a boil again, cook with sugar (to taste) for three to five minutes. Pour the resulting juice into sterilized jars and seal with metal lids using a key.

Pouring

In conclusion, I would like to offer you a healthy and very tasty drink, which is obtained from cranberries through fermentation. This is the answer for those who don’t know what can be done with cranberries, for those who don’t like sweet jams or preserves.

The liqueur is prepared from 750 g of sugar, a liter of water and a kilogram of berries. The fruits should be mashed with a spoon or masher, put into a bottle with a narrow neck, pour water and add granulated sugar.

Mix the ingredients in a bottle and wrap it with gauze. Leave the drink for several days. After 48 hours, making sure that the fermentation process has begun, we put a medical glove on the neck. We make several holes in it that will allow air to escape. In this state, the liqueur “rests” for another 40-45 days. Next, we filter the liquid, removing the berry pulp, and pour it into storage containers.

Now you know what preparations you can make from cranberries for the winter. If you have the opportunity to buy this most useful berry at the market or pick it up in the nearest forest, then do not neglect this opportunity. It will take you minimal time to prepare, but the benefits will be enormous.

What can you make from cranberries? This discreet, but very healthy berry is sold briskly in markets and supermarkets throughout the winter. And often housewives would be happy to buy it, the price is affordable, but how to use fresh cranberries? And it happens that even frozen cranberries cannot be used. I decided that I had enough of enduring such injustice. Read all cranberry recipes in one article!

How to cook cranberries in sugar

I would like to offer a recipe for a healthy and tasty dessert - cranberries in sugar, or rather, cranberries glazed with powdered sugar and protein. You can dry such homemade “sweets” either in the oven or in an electric dryer. And most importantly, there is no need to store cranberries in sugar for a long time. You can cook it a little from time to time so that you don’t get tired of it.

Ingredients:

• 2 cups fresh cranberries;
• 1 egg (use only white);
• 1 cup powdered sugar.

Preparation:

Wash the cranberries, sort them, place the firm, whole berries on a paper towel to dry. Sprinkle powdered sugar in an even layer onto a large platter. In a bowl, whisk the egg white. Dip each berry into the beaten egg white, then roll in the powder thoroughly. A berry coated in protein and sugar should make a sweet white ball:) Dry these balls first at room temperature (for an hour or two), then place the cranberries in the oven or electric dryer. When using the dryer, follow the instructions. In the oven, dry the berries in sugar at a temperature of 45-50 degrees with the door open.

Cranberry jelly

Both fresh and frozen berries are suitable for making jelly. And yes, you can use regular potato starch. I don’t see the need to look for a more expensive corn one. The type of starch does not affect the taste of the finished cranberry jelly.

Ingredients:

• 450 grams of cranberries;
• 3 liters of water + 2 glasses for preparing starch solution;
• 1 cup of sugar;
• 6 tablespoons starch.

Preparation:

Wash and sort the cranberries. Broken ones can be used, rotten ones cannot. If you have frozen berries, defrost them first, then remove any obviously spoiled ones and you can move on. Using an immersion blender, puree the cranberries, then press them through a metal sieve. Leave the resulting juice for now, and fill the berry cake with drinking water. Place on the stove, after boiling, add sugar and cook for 10 minutes. Strain the broth through a thick sieve, discard the cake, and boil the broth again. Dissolve the starch in two glasses of water, pour it into the pan in a thin stream, stir to prevent the formation of lumps. As soon as the jelly boils, pour in the cranberry juice, remove the pan from the heat and cool under the lid. You can store the jelly for 1-2 days in the refrigerator.

Cranberry juice

The preparation of fruit juice differs from the jelly recipe only in that less sugar is added to it and no starch is added at all. Let's take a closer look at how to make cranberry juice.

Ingredients:

• 4 cups cranberries;
• 2 liters of water;
• half a glass of sugar or a little more.

I don't recommend making the drink too sweet. Sweetness will reduce all its advantages to zero. Instead of sugar, you can add honey to the chilled fruit drink to taste.

Preparation:

Sort through the berries, rinse them, pour them into a colander, then place them in a saucepan and mash with a wooden masher. Rub through a sieve (alternatively, squeeze out, wrapping the berry mass in gauze folded in four). Place the resulting juice in the refrigerator, and fill the pulp with water, placing it in the same pan where you mashed the berries a moment earlier. Bring to a boil, stir well, then strain and bring to a boil again. Add sugar to the pan with the berry broth, stir until completely dissolved. Wait for it to boil, after 3-4 minutes remove the future fruit drink from the heat, and after half an hour pour cranberry juice into it from the refrigerator. Fresh or frozen cranberry juice is a great thirst quencher.

Cranberry and lingonberry compote

Of course, these berries are similar. They are so similar that you can make compote from cranberries alone and not add lingonberries. And yet I will give you a recipe for making cranberry and lingonberry compote.

Ingredients:

• 2 cups cranberries;
• 2 cups lingonberries;
• 3 liters of water;
• sugar to taste;
• cinnamon stick optional.

Preparation:

Wash the berries, discard any rotten ones that are unsuitable for processing. Place the rest in a saucepan and cover with water. Cook after boiling for 20 minutes with a cinnamon stick, then add sugar to taste. Remove the stick, strain the compote, and discard the berries. Bring the compote to a boil again and let it brew under the lid.

Cranberry juice

Cranberry juice is very useful, especially in the cold season. It contains a number of substances that strengthen the immune system and help the body fight viruses. To prepare cranberry juice for the winter, you will need a fairly large amount of berries.

Ingredients:

• 4 kg of fresh cranberries;
• 4 glasses of water;
• sugar to taste.

You can also preserve the juice in the form of a concentrate (without water), but in this case it will need to be diluted before use due to the high acid content in the product.

Preparation:

Sort through the washed fresh berries, grind them using a blender, heat until almost boiling, stirring, then rub through a sieve. Pour the juice into a saucepan and heat until almost boiling. Separately, boil the required amount of water, remove from heat and cool slightly. Pour slightly cooled boiled water into the heated cranberry juice. Add sugar, stir until dissolved, bring to the first signs of boiling and pour into sterile jars. Roll up and turn the jars upside down. No additional processing is required.

Cranberry tincture with vodka at home

The season for preparing tinctures, as a rule, begins immediately after the winemaking season. Among the many wonderful recipes, cranberry tincture stands out. Klyukovka with vodka or alcohol is the most popular among others. And this is not surprising. The wonderful taste and ease of preparing cranberries makes lovers of tinctures and liqueurs return to this recipe year after year. This tincture is prepared from fresh or frozen berries. The result invariably pleases everyone who has tried cranberry vodka liqueur at least once.

Ingredients:

• 1 cup cranberries;
• 2 tablespoons granulated sugar;
• 50 ml of water for making syrup;
• 2 glasses of any vodka.

Preparation:

Clean the cranberries from debris, sort them, and rinse them under the tap. Place in a colander to drain off excess liquid. Crush the berries using a wooden masher, place in a container for making tincture and fill with vodka. This could be a bottle with a cork and a wide neck. Mix by shaking the bottle slightly, seal tightly, and leave in a warm, dark place for 2 weeks. After passing this stage, open the tincture and strain through cheesecloth several times. For finer cleaning, it is advisable to use a cotton filter: place cotton wool between two layers of gauze and pass cranberry tincture through it. You can stop here - the tincture is ready for use. If it seems very sour, you can add 2 tablespoons of sugar (no more). But it is not advisable to directly dissolve sugar in the tincture. It is better to initially dissolve granulated sugar in hot water, thereby preparing a syrup, and only then mix it with cranberry vodka tincture.

Cranberries pureed with sugar

Cranberries mashed with sugar retain all the beneficial properties of fresh berries, because this recipe does not involve cooking. The sufficient proportion of sugar to berries for reliable storage is 1:1.

Ingredients:

• 2 kg fresh cranberries;
• 2 kg granulated sugar.

Preparation:

As usual, sort the berries, rinse and dry. Then put them in a container convenient for grinding, turn them into a homogeneous puree with a regular blender, add sugar and stir until dissolved. The stirring spoon should be wooden. Pour boiling water over it before stirring the sugar into the cranberry mixture. Separately, pour boiling water over clean jars and lids. Place the pureed cranberries into jars, close them with lids, after half an hour, when the glass has cooled down well, put the glass containers in the refrigerator. The mashed berry mixture with sugar will also keep well frozen.

Cranberry jam

I make cranberry jam with the addition of apples. So it's actually cranberry-apple jam.

Ingredients:

• 2 cups fresh or frozen cranberries;
• 1 kg apples;
• 1 kg sugar;
• lemon or orange zest, optional.

Preparation:

Thaw cranberries if using frozen ones. Fresh ones just need to be washed and sorted. Pass them through a meat grinder, then rub through a sieve. Finely chop the apples, add sugar, stir, add the berry mass. Now you can start cooking. Heat the fruit and berry mixture over medium heat, cook until the apple pieces soften, remembering to stir it all with a wooden spoon. When the apples begin to boil, remove the future jam from the heat. Stir, cool slightly and grind thoroughly with an immersion blender. As soon as there is a homogeneous fruit and berry mass in the pan, start cooking it again. Now this must be done, focusing on signs of thickening of the jam. Be careful - during the cooking process, the cranberry-apple mixture “spits” hot, so take care of your hands and do not forget that the thickening jam must be stirred constantly, without taking breaks. Otherwise it will burn. Before removing the finished product from the heat, add orange (preferably) or lemon zest to taste. Stir again, wait for a new boil after adding the zest and place the cranberry jam into clean, dry jars, previously washed with hot water. Roll up with sterile lids. Thanks to long-term cooking, the product is perfectly stored and thickens further during storage.

Five-minute fresh cranberry jam

Ingredients:

• 1 kg cranberries;
• 800 grams of sugar;
• 2 glasses of water.

Preparation:

To make five-minute cranberry jam, rinse and sort the berries, then leave them to dry on a paper towel. Meanwhile, cook sugar syrup from two glasses of water and eight hundred grams of sugar. When the syrup boils, cook it for 5 minutes. Then pour the berries into the pan with the syrup, bring to a boil again and leave to rest for half an hour. Without wasting any time, process the jars and lids. Bring the cranberries in syrup to a boil over medium heat, cook for 5-7 minutes, pour hot into storage containers for five minutes and roll up.

Frozen cranberry jam with orange juice

A fairly popular winter dessert recipe, because during the cold season there is no shortage of oranges and frozen cranberries.

Ingredients:

• 2 cups frozen cranberries;
• 1 cup of sugar;
• 1 large ripe orange.

Preparation:

To make this delicious dessert jam, defrost the berries and sprinkle them with granulated sugar. Leave for an hour, then wash the orange, squeeze the juice out of it and add to the bowl for making jam. Stir, bring the sweet cranberry mass to a boil, simmer over low heat for half an hour. Pour the boiling jam into a clean jar, close it with a nylon lid, when it cools down, place it in the refrigerator. A few spoons of this jam for tea is an excellent vitamin supplement to your diet. Another way to make jam from frozen berries is this: after defrosting the cranberries, twist them with sugar, add orange juice and cook until thickened. Pour into jars and close with clean lids.

Cranberry marshmallows

A little sourness from cranberries, moderate sweetness, fluffy, airy texture - this is exactly what you expect from a delicacy called marshmallow. Want to make cranberry marshmallows at home?

Ingredients:

Fruit base:

• 150 grams of applesauce;
• 50 grams of cranberry puree;
• 200 grams of sugar;
• 1 egg white.

• 80 ml water
• 220 grams of sugar;
• 10 grams of agar-agar.

Preparation:

First make the applesauce. Cut the apples in half. Remove the center and peel, cut each half into 2 more pieces. Place the apples in a baking dish. Bake in the oven for 1 hour at 160ºC. Cool the baked apples. Blend them with an immersion blender and rub through a sieve.

Prepare cranberry puree. Blend the washed, selected cranberries with an immersion blender. Rub the berry puree through a sieve to remove the skin.

Now you can cook the marshmallows themselves. Mix applesauce with cranberry. Add sugar, mix thoroughly. Mix apple-cranberry puree with half the egg white and beat with a mixer. When the mass has increased in volume and lightened, add the remaining half of the egg white and continue beating for a few more minutes.

Mix water and agar-agar in a saucepan. Place the pan with the agar solution over low heat. When the agar-agar swells and the mass begins to thicken, add sugar. Mix thoroughly. Cook the syrup over medium heat until 110°C for about 5 minutes. Pour the hot syrup into the whipping fruit base. The mass will increase in volume and begin to thicken. Beat for about 5-7 minutes after this.

While the base for the marshmallows is being whipped, prepare the parchment on which you will place the marshmallows and a pastry bag with a nozzle. For this quantity of products I needed 2 large pastry bags. When the marshmallow mixture was ready, I filled both piping bags at once so that while I was pipetting the first batch of marshmallows, the rest wouldn't start to set in the mixer bowl. This is important because agar-agar begins to harden already at 40 degrees.

Leave the marshmallows overnight so that they dry out a little. Sprinkle with powdered sugar. If desired, you can combine the cranberry marshmallow halves.

Try also cooking

Cranberry fruits are a valuable medicinal and food product. The beneficial properties of red berries have been studied for many years. In Rus', the benefits of sour fruit were mentioned back in the 16th century in Domostroy. Its juice was then used to treat scurvy, cough, fever, and to treat wounds and cuts. During the study, not only a list of diseases for which it can have a positive effect on the body was compiled, but also a number of contraindications. Zhuravina grows in Russia, Europe, and the USA. For Americans, it is a festive berry that is traditionally served with various dishes on Thanksgiving Day.

What is cranberry

An evergreen plant from the Heather family, a shrub with small, thin shoots up to 30 cm long - cranberry, called “northern lemon”, cranberry, zheravika. The berries of the wild plant are red, spherical, up to 1 cm in diameter. Certain varieties that have been bred by breeders have fruits of about 2 cm. The marsh plant begins to bloom in late May - early June, and the fruit is harvested in mid-September and continues until winter. Translation from Latin means “sour ball”. Unlike other shrubs, this evergreen bogweed, Vaccinium, lives for more than 100 years.

Swampweed berries are eaten fresh, frozen, dried, soaked, or dried. If stored properly, whole, ripe fruits can be stored until late spring. It grows well in forest, tundra and mossy swampy soils. More than 20 varieties grow in Karelia, including large-fruited ones. The evergreen swampweed grows throughout Russia, Ukraine, Europe, Canada, the North of the USA, and Alaska.

Useful properties of berries

Northern fruits have long been considered medicinal due to their high concentration of vitamins, minerals and trace elements. Before describing their benefits, it is necessary to point out that if you have a stomach ulcer, it is not recommended to eat them. Healing properties of sour berries:

• Increased content of antioxidants that protect cells from the harmful effects of free radicals that cause premature aging, cardiovascular diseases and cancer.
• The presence of vitamins B, C, PP, iodine, magnesium, potassium, calcium, phosphorus, and iron in berries has a positive effect on the functioning of the cardiovascular, immune, nervous systems, gastrointestinal tract, and musculoskeletal system.
• The fruits have an antiviral and antipyretic effect, fight infections, and remove toxins and allergens from the body. Juice of berries with honey helps remove phlegm, soften the throat, increase immunity, performance, and brain activity.
• It has a diuretic effect, but does not flush potassium from the body, which strengthens blood vessels.
• Reduces blood pressure, normalizes cholesterol levels, strengthens the walls of blood vessels.
• Enhances the effect of antibiotics due to the high content of phytoncides.
• It is useful for containing bioflavonoids, which enhance the activity of food enzymes, destroy bacteria, stimulate the immune system, slow down the aging process, and eliminate free radicals.
• Benzoic acid contained in the fruit has an antimicrobial effect.
• Useful for maintaining the health of the heart, thyroid gland, gastrointestinal tract, nervous, reproductive systems, creating red blood cells, antibodies, improving the appearance of hair, skin and nails.
• A high concentration of potassium has a positive effect on the condition of blood vessels, capillaries, kidneys, muscles, and the genitourinary system.
• Juice compresses are used for rashes, irritation, skin inflammation, itching, and eczema.

What can you make from cranberries?

Northern lemon goes well with both sweet and meat dishes; it is difficult to find a product with which it cannot make friends. Recipes using sour fruits diversify the home menu, cranberry dishes:

• granola with apples, dried fruits and northern berries;
• salsa;
• cocktails: vitamin juice, juice, jelly;
• baked goods: muffins, pancakes, pancakes, pies, cakes, bread, etc.;
• cranberry oil;
• sorbet, mousse;
• sauce;
• meatballs, meatballs;
• salad;
• jam;
• vitamin candies, etc.

Preparations for the treatment and prevention of diseases

To preserve the beneficial properties of berries for a long time, it is better to choose those that were picked before frost, but had time to ripen on the branch. Fruits that are picked unripe will not be stored for a long time, but they are inferior in nutritional value to ripe ones. A whole, undamaged “severyak” is well stored in a dark, cool place for up to three months, and if you put it in jars and fill it with cold distilled water, the shelf life increases to eight months. It is recommended to change the water in this preparation every 2-3 weeks.

In the process of harvesting fruits for the winter, it is not recommended to heat them, because At the same time, beneficial properties are lost and vitamins are destroyed. All valuable qualities, including vitamin C, will be preserved for a long time by mashed with granulated sugar. To make it, fresh berries are carefully sorted, mixed with sugar in a ratio of 1 to 1, and left for several hours so that they release juice. Then they crush everything with a submersible blender or pound with a wooden mortar. Place in sterile dry jars and store in the refrigerator or cellar.

You can make an effective remedy for a sore throat: mix cranberry and beet juice, honey and vodka in equal quantities. Leave the mixture for three days. Use 1 tbsp. l. three times a day. Sour cranberry tea tones, gives strength, energy, increases productivity. It’s very simple to make - put a handful of fruits in a mug, crush and add honey to taste, pour hot water.

An effective remedy for the treatment and prevention of colds is cranberry juice. To make medicine, you need to take three glasses of northern fruits, mash and squeeze out the juice, straining through a sieve. Pour the remaining cake into 2-2.5 liters of boiling water, add sugar to taste, bring to a boil, remove from heat, and leave to brew. After cooling, strain and add the juice drained earlier.

Baking with cranberries

Bright red “severyak” is ideal for preparing delicious desserts that can be prepared almost all year round, because... it keeps well. Fresh fruits appear on shelves in early autumn and are sold until late spring, while frozen ones are available all year round. The berries are rich in pectin, thanks to which they can be used to make excellent fillings for pies, cakes, strong jelly, and thick jam. For your child, you can make a cupcake from cranberries that you can cook with him. For this you will need the following ingredients:

• flour – 250 g;
• butter or margarine – 160 g;
• sugar – 1 tbsp;
• eggs – 2-3 pcs.;
• milk – 130 ml;
• sour cream – 3 tbsp. l.;
• cranberries – 270 g;
• orange – 0.5 pcs.;
• baking powder – 2 tsp;
• salt - a pinch.

First you need to squeeze the juice out of half an orange and grate the zest. Place the fruits, half the sugar, 70 ml of water and the resulting juice in a saucepan. Simmer over low heat for 15 minutes until the berries soften, remove from heat and cool. Then beat the butter and remaining sugar until white, add the eggs one at a time. Continuing to beat, add sifted flour, milk, sour cream, and orange zest one by one. Pour the dough into a greased springform pan and smooth with a spatula. Then pour in the filling. Bake at 175 degrees for 40-50 minutes. Cool in pan.

Another great recipe that is perfect for a snack at work or school is vitamin cereal-nut bars. To make them you will need:

• cereal mixture – 250 g;
• honey – 100 ml;
• chocolate – 200 g;
• nuts – 150 g;
• pumpkin seeds – 70 g;
• northern fruits – 100 g;
• raisins – 50 g;
• dried fruits to taste – 100 g.

First you need to grind nuts, seeds, dried fruits, mix everything with flakes and bogwort fruits. Heat honey and carefully mix with dry ingredients. Transfer the resulting mass into a greased form and compact well. Bake for 30 minutes at 180°C, until golden brown. Cool the resulting cake well and turn it out onto a tray. Melt the chocolate in the microwave and pour it over the future bars. Place in the refrigerator for 1 hour, then cut into portions.

Soaked and dried berries

There are many ways to preserve northern lemon for the winter, including drying and soaking. Dried berries lose a little in vitamins, but are stored much longer than fresh ones. The drying technology is simple - the fruits must be sorted, washed and dried, and spread in a thin layer on a baking sheet. Everything is sent to the oven at a temperature of up to 70 ° C for 7-10 hours. Another way to make the product is to dry it in the sun. You can spread the berries out, or string them on a rope and hang them in a ventilated, sunny place.

The maximum benefit is preserved in the soaked berry, which is prepared with a minimum of cost and effort. All you need is a crane and distilled water. To prevent fermentation, the fruits need to be sorted, removing damaged ones, and rinsing them in water. Next, pour into jars, fill with water, cover with a lid and take out to a cool, dark place. In this form it can be stored for up to a year.

Sauces for main courses

Beef, lamb, duck, goose, turkey and even game go well with cranberry sauce, which is good for its sweet and sour taste and aroma that awakens the appetite. All kinds of spices, herbs, onions, garlic, citrus zest, ginger, and honey are added to it. One of the simplest recipes is red sour berry salsa, which can be easily made from the following ingredients:

• cranberries - 2 tbsp.;
• granulated sugar – 50 g;
• lemon juice – 3 tbsp. l.;
• fresh ginger – 1 tbsp. l.;
• greens – 4 tbsp. l.

Pour all the ingredients into the bowl of a blender and grind to a paste. Add salt and pepper to taste. It goes well with pork and other meats, as well as with cheese and cottage cheese. Another quick sauce recipe is cranberry-onion sauce, which is prepared in the same way as the first one, except that instead of ginger, blanched onions are added and the whole mixture is boiled for 10 minutes. Zherevik sauce can be prepared from your favorite ingredients, adding herbs and spices, and it will sparkle with a new taste and aroma.

Juices and drinks

Various drinks are prepared from crane: juice, jelly, fruit drink, compote, liqueur, tincture, kvass, liqueur and even wine. Marsh berry juice is good to make from fresh or frozen fruits. For 200 grams of berries you need to take 0.5 cups of granulated sugar and 1 liter of water. The zheravika needs to be mashed, the juice squeezed out of it, the resulting cake is poured with water, sugar is added and brought to a boil. Then cool, strain and mix with juice. Morse is ready to drink.

Cranberry compote is a tasty and healthy drink. For the classic recipe you will need 250 g of crane, 1.5 liters of water and 0.5 cups of sugar. First you need to sort and wash the berries, pour water into a cooking pot, and add the fruits to boiling water in order to preserve maximum vitamins. Boil for 5 minutes, add sugar, remove from heat, leave to steep until cool. After this, the berries are removed with a slotted spoon.

Freshly squeezed juice from sour “severyak” is a source of vitamins and minerals contained in the fruit, which have a positive effect on the functioning of the whole body. In order to make this drink, you need to take ripe berries, crush them and squeeze out the juice using cheesecloth or a fine sieve. A juicer is also perfect for this purpose, which will greatly facilitate the process. A fresh drink has healing properties, so it is recommended to prepare it in small portions.

Cranberry Recipes

Healthy northern lemon goes well with a variety of dishes. The berry is good for making fruit drinks, juice, compote, to which you can add apples, pears, pumpkin - our traditional autumn fruits and vegetables. From pureed fruits it is good to make an exquisite jelly, a thick filling for pies, muffins and buns. The variety of cranberry sauce recipes will not leave any culinary connoisseur indifferent, as the berry goes perfectly with game, pork, beef, and lamb. The fruits are added to tea, cookies, casseroles, salads, sauerkraut and many other recipes.

Homemade fruit drink

• Time: 50 min.
• Number of servings: 5-6 persons.
• Calorie content of the dish: 23 kcal per 100 g.
• Purpose: for breakfast, afternoon snack.
• Cuisine: Russian.
• Difficulty: easy.

Mothers and grandmothers used this recipe to prepare fruit juice when their children showed the first signs of a cold. Years have passed, but the recipe is still relevant. The main advantage of zherevika is the ability to store it fresh for several months, and in the freezer for up to one year. You can pamper your family with a fresh vitamin drink all year round.

Ingredients:

• cranberries - 2 tbsp.;
• water – 1 l;
• honey or granulated sugar - to taste;
• juice of half a lemon.

Cooking method:

1. Rub the berries through a sieve, place the remaining cake in a saucepan, add water, and bring to a boil.
2. Remove from heat and leave until cool.
3. Strain the broth and mix with squeezed cranberry juice.
4. Add granulated sugar and lemon to taste.

Cranberry tincture recipe

• Time: 60 minutes preparation, 7 days infusion.
• Number of servings: 10 persons.
• Calorie content of the dish: 190 kcal per 100 g.
• Purpose: drinks.
• Cuisine: Russian.
• Difficulty: easy.

Homemade alcoholic drink based on vodka and crane - tincture. Some recipes contain sugar as an ingredient, some use herbs, such as lemon balm. The basic recipe for preparing an alcoholic drink can be made at your own discretion, add your favorite ingredients, remove your least favorite ones. Homemade northern lemon tincture should be stored in the refrigerator for up to one year.

Ingredients:

• cranberries – 300 g;
• vodka or cognac – 0.5 l;
• water – 200 ml.

Cooking method:

1. Wash the berries, sort and dry. Place in a 1-1.5 liter jar. Crush until smooth.
2. Pour vodka or cognac, distilled water and stir.
3. Cover the jar with a lid and leave for 7-10 days in a cool, dark place.
4. Then the drink must be filtered through several layers of gauze.
5. To make the drink sweeter, you need to add sugar to the tincture to taste.

Shortbread cranberry pie

• Time: 90 minutes.
• Number of servings: 6-7 persons.
• Calorie content of the dish: 364 kcal per 100 g.
• Purpose: for dessert.
• Cuisine: Russian.
• Difficulty: medium.

You can make various pies, cakes, pastries and muffins from swamp berries. Shortbread dough goes well with light sourness. The sweetness of the cake can be adjusted by the amount of added sugar. Geravica can be used both fresh and frozen, and even soaked. You can add cinnamon, citrus zest, ginger, and other spices to the filling.

Ingredients:

• flour – 350 g;
• frozen butter – 300 g;
• sugar – 1 tbsp;
• eggs – 3 pcs.;
• salt - a pinch;
• cranberries – 0.5 kg;
• sugar – 200 g;
• whipped cream for serving - to taste.

Cooking method:

1. Cut the butter into small cubes, mix with flour, salt and sugar. Grind the mixture until you get crumbs.
2. Then add the eggs one at a time, stirring the dough each time until smooth.
3. Knead into a tight shortbread dough, wrap in cling film, and place in the refrigerator for 40-60 minutes.
4. Mix cranberries with sugar, simmer over low heat for 10-15 minutes until the skin of the berry bursts. Cool the resulting mass.
5. It is necessary to roll out a layer of dough 2-3 cm larger than the baking pan and cover it with baking paper. Transfer the dough to the pan, trim off excess around the edges if necessary. Make 10-15 punctures in the dough with a fork.
6. Bake the pie base at 185°C for 5-10 minutes until the dough is golden brown. Remove and cool the resulting cake slightly.
7. Pour breadcrumbs into the pie filling. Their quantity depends on the thickness of the cranberry jam; they should absorb excess liquid. If the filling is moderately thick, then you can make it without them.
8. Pour the zherevika with sugar into the pie and place in the oven for 10-15 minutes until fully cooked.
9. Serve with whipped cream.

• Time: 2 hours 30 min.
• Number of servings: 10 persons.
• Calorie content of the dish: 312 kcal per 100 g.
• Purpose: for dessert.
• Cuisine: Russian.
• Difficulty: easy.

Sweets called “cranberries in sugar” are not only a very tasty and original dessert, but also a healthy preparation that will not cause harm, but only benefit, especially in the autumn-winter season, when there is a risk of catching a cold. Children eat this delicacy with pleasure, without even knowing what the candies are made of. Due to the lack of heat treatment, the crane retains all its beneficial properties.

Ingredients:

• cranberries – 1 kg;
• egg white – 2 pcs.;
• powdered sugar – 1 kg.

Cooking method:

1. Prepare the cranberries - clean them of debris, rinse them, and dry them well.
2. Lightly beat the whites with a whisk and mix them with the berries.
3. Place them in a colander and allow excess protein to drain.
4. Alternately, roll the zherevik in powdered sugar in small portions.
5. Place on baking paper, dry at room temperature for 2.5-3 hours, or in the oven at 50°C for 30 minutes.
6. If desired, you can repeat steps 4-5 to get a denser layer of powdered sugar.
7. Place candies in airtight containers.

Lingonberry-cranberry jelly

• Time: 60 min.
• Number of servings: 2 persons.
• Calorie content of the dish: 53 kcal per 100 g.
• Purpose: for dessert.
• Cuisine: Russian.
• Difficulty: easy.

A traditional Russian drink - jelly made from crane and lingonberries, or any other berries - will decorate both everyday and festive tables in any family. An essential component of this drink is starch, thanks to which it acquires a jelly-like form. The more starch you add to the drink, the thicker it will be. Fresh or frozen fruits or cranberry juice are added to homemade jelly, thanks to this the maximum benefits of the bogwort are preserved.

Ingredients:

• cranberries, lingonberries – 150 g;
• sugar – 100 g;
• potato starch - 1 tbsp. l.;
• water – 650 ml.

Cooking method:

1. Sort the berries and rinse well. Rub through a sieve, squeeze out the juice and put in the refrigerator.
2. Transfer the pulp into a cooking container, add hot water, and cook over medium heat for 5 minutes. Strain through cheesecloth or a sieve.
3. Add sugar to the resulting broth and bring to a boil again, skimming off the foam.
4. In a separate bowl, dilute the starch with cold water so that there are no lumps. Pour starch into the boiling berry syrup in a thin stream, stirring constantly with a wooden spatula. Bring to a boil and remove from heat.
5. Add squeezed berry juice to the hot jelly and mix well. Lingonberry-cranberry jelly is ready.

Sauerkraut with cranberries

• Time: 2 hours 30 minutes.
• Number of servings: 10 persons.
• Calorie content of the dish: 47 kcal per 100 g.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty: easy.

Sauerkraut with northern lemon is an easy-to-prepare and inexpensive product that contains almost all the vitamins B, A, C, K, as well as antioxidants and minerals necessary for human health. All these components strengthen the immune system and prevent premature aging. With regular consumption of sauerkraut with marsh berries, cells are enriched with nutrients, which promotes their regeneration.

Ingredients:

• white cabbage – 3 kg;
• carrots – 200 g;
• cranberries – 200 g;
• dill seeds – 10 g;
• sugar – 1 tbsp. l.;
• salt – 75 g;
• bay leaf – 3-4 pcs.;
• black pepper - a pinch.

Cooking method:

1. Remove the top leaves from the cabbage and rinse. Chop into thin strips, avoiding the stalk.
2. Grate the carrots on a coarse grater.
3. Sort and rinse the berries.
4. Sprinkle chopped vegetables with salt, sugar, dill seeds, and pepper. Mash and mix with your hands until juice appears.
5. Place a bay leaf at the bottom of the container for sauerkraut. Lay the cabbage in layers, sprinkling it with red fruits and bay leaves.
6. Tamp the cabbage so that it releases juice, put pressure on it and cover with gauze.
7. Leave in a warm place for 3-4 days.
8. Transfer the finished cabbage into jars and cover with nylon lids.
9. Store in a cool, dark place. Serve with vegetable oil, onions and herbs.

Puff pastries with berry filling

• Time: 60 minutes.
• Calorie content of the dish: 250 kcal per 100 g.
• Purpose: for dessert.
• Cuisine: Russian.
• Difficulty: medium.

Zhuravina is a real storehouse of vitamins, which is why it is used to prepare various dishes, including baking from puff pastry. Puff pastries with berry filling are a recipe from the “guests on the doorstep” category. The dish is prepared quickly and easily, and the result is delicious pies that are much better and healthier than the store-bought equivalent. You can make puff pastry yourself, or you can buy it at the store. Below is a recipe for cranberry puffs made from ready-made puff pastry.

Ingredients:

• puff pastry – 0.5 kg;
• berries – 200 g;
• sugar – 3-4 tbsp. l.;
• starch - 1 tbsp. l.;
• egg yolk – 1 pc.

Cooking method:

1. Cover the berries with sugar and starch. Leave for 30 minutes.
2. Roll out the dough into a layer 3 mm thick, cut it into rectangles.
3. Place a spoonful of berries on each piece of dough, draining the juice first.
4. Then you need to fold the rectangle in half and seal the edges of the pie with a fork.
5. Line a baking sheet with parchment and place puff pastries on it. Brush them with egg yolk.
6. Bake in an oven preheated to 180°C for 20-30 minutes.

Sweet and sour cranberry sauce for meat

• Time: 30 minutes.
• Number of servings: 3-4 persons.
• Calorie content of the dish: 153 kcal per 100 g.
• Purpose: sauce.
• Cuisine: Russian, American.
• Difficulty: easy.

To get the right sauce with exquisite taste, color and aroma, it is recommended to use only fresh berries. Unripe fruits will add unnecessary bitterness to the dish. The classic sweet and sour red sauce recipe is easy to make with berries that are first boiled until they burst. Then the rest of the ingredients are added, which can be added or removed as desired.

Ingredients:

• cranberries – 500 g;
• onion – 100 g;
• sugar – 200 g;
• apple cider vinegar – 150 ml;
• cinnamon - a pinch;
• cloves - to taste;
• salt, pepper - to taste;
• garlic powder – 1/3 tsp;
• water – 1 tbsp.

Cooking method:

1. Place the berries and chopped onions in a saucepan, add water, bring to a boil over low heat, and simmer for 7-10 minutes.
2. Beat the resulting mass with a blender, add spices and vinegar.
3. Place on the fire and simmer over low heat for 10 minutes until the sauce is smooth.
4. Serve chilled with any type of meat.

Cranberries for the winter without cooking

• Time: 30 minutes.
• Number of servings: 4-5 persons.
• Calorie content of the dish: 212 kcal per 100 g.
• Purpose: for dessert.
• Cuisine: Russian.
• Difficulty: easy.

The benefits of red swamp fruits have been known for a long time, but only fresh berries have healing properties, because... During heat treatment, most of the vitamins and microelements are destroyed. One of the gentlest recipes for preparing it for the winter is considered “cold jam”. Making berries mashed with sugar is simple and quick, but there are some nuances. Heat treatment destroys pathogenic microflora, thereby increasing the shelf life of canned products. Preparations that are made without cooking require strict adherence to the recipe.

Ingredients:

• cranberries – 1 kg;
• sugar – 1 kg.

Cooking method:

1. All berries must be carefully examined and spoiled ones removed. Rinse them in running water and dry well with a paper towel. There should be no moisture on the fruits.
2. Jars for preparation must be sterilized.
3. Geravika can be pureed in a blender, twisted in a meat grinder or rubbed through a sieve.
4. Sprinkle the resulting puree with sugar, cover with gauze and leave for 10-12 hours.
5. Then mix the jam well, pour into sterile jars and close with a lid.
6. This dish should be stored in the refrigerator or basement.

Cranberry salad

• Time: 30 minutes.
• Number of servings: 2 persons.
• Calorie content of the dish: 32 kcal per 100 g.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty: easy.

White cabbage salad with cranberries is not only a healthy vitamin product, but also a dietary recipe. The calorie content of this dish is only 32 kcal per 100 g of product. The salad is perfect for those people who fast or are vegetarians. Red fruits and cabbage are two fundamental ingredients, and the remaining components can be replaced. Instead of vegetable oil, use low-fat sour cream or Greek yogurt.