- Kissel from frozen raspberries and cranberries
- Kissel from frozen sea-buckthorn
- Vitamin jelly from frozen berries
- Kissel from frozen strawberries
- Helpful Tips
Naturally, with fresh berries and fruits, neither their frozen version nor canned can match. Nevertheless, they have one undeniable advantage. For example, from seasonal berries and fruits you can brew jelly and compotes in long-known combinations. A combination of these are due to the maturation of specific fruits. After all, by the time of the ripening of the plums, the cherry is already descending, and the strawberry will not wait for the same blackcurrant or gooseberry. And in places where you can collect fresh cranberries, you will never grow apricots. So, to cook fresh berries from cranberry-apricot compote or strawberry-cherry kissel is very problematic. But you can cook this jelly from frozen berries without problems!
Of course, we are not pioneers. Our predecessors also harvested vitamins for future use, but they did it differently. They more and more jams cooked and dried apples, pears, cherries and plums. And what do we have? Yes, go to any supermarket! There you have cherry and plum, and cranberries, and cranberries, and currants, and strawberries … And all this in a freshly frozen form. And you can not go to the store, and harvest seasonal berries for future use, freezing them yourself. Then you can definitely cook such a jelly, as you wish, having invented your own recipe. Or you can choose a recipe from the suggestions.
Kissel from frozen raspberries and cranberries
A surprisingly pleasant combination of sour cranberries and sweet aromatic raspberries. By the way, this recipe for making jelly from frozen berries can be used as a base. Similarly, you can then boil the jelly from cherries, cranberries or plums.
- Cranberry – 1 glass;
- Raspberry – 1 glass;
- Potato starch – 3 tablespoons;
- Water – 4 liters;
- Sugar – at its discretion.
Pour the water into the pan, put it on the stove and let it boil. In the boiling water pour frozen berries and cook for about ten to fifteen minutes. After that, filter the resulting berry compote and put sugar in it. Berries can be thrown in – they will not be needed any more. Again, put the broth on the fire, and while it boils, we dilute the starch with cold water.
But now the most interesting. As soon as the broth boils, we reduce the fire and begin to stir the contents of the pan with a spoon in a circle. At the same time, a thin trickle is poured into a saucepan of diluted starch. On your eyes, the broth will begin to turn into a viscous transparent kissel. Cook it for another two minutes and turn off the fire. Our beautiful, fragrant and delicious kissel from frozen berries is ready!
Kissel from frozen sea-buckthorn
We offer you the recipe of a truly Russian drink from sea-buckthorn. This drink is brewed very simply, though the recipe for its preparation is somewhat different from the previous one.
- 1 glass of sea-buckthorn berries;
- Incomplete glass of sugar;
- 2 tablespoons of potato starch.
- 3 or 2.5 glasses of water.
Berries are washed and slightly defrosted. They should not melt at all, but should be soft enough to be crushed. So, we spread the sea-buckthorn in a bowl and crush them with a usual crust for mash. You can grind the berries in a blender.
Now take a pot of suitable volume, pour water into it and put sugar. We put water on the fire and let it boil. In boiling water we spread crushed berries, and then we add starch diluted in cold water. Stir and boil the jelly for three minutes. That’s all. Our jelly is ready!
Vitamin jelly from frozen berries
Another recipe for jelly from sea-buckthorn, but this time we will supplement it with other useful berries.
- Half a glass of cranberry;
- Half a glass of cranberries;
- 1 glass of sea-buckthorn;
- 1 cup of sugar;
- 3 tablespoons of potato starch.
- 4 liters of water.
Pour the water into a saucepan and put it on the fire. While the water boils, we wash frozen berries. Cranberries and cranberries are left whole, and the sea buckthorn is mashed in puree. We make starch with cold water. When the water boils, put in a saucepan of cranberries and cranberries and cook berries for ten minutes. After that we filter the broth, we throw out the berries, and again put the pot on the fire and put in the broth sugar and sea-buckthorn puree. Again, we wait for the boiling of the broth and, stirring it, we introduce diluted starch. Boil the boiled jelly cook for no longer than five minutes. Cool and take the sample.
Kissel from frozen strawberries
The recipe is from a series of classic. And given that we will boil a jelly from frozen strawberries, it is also his simplified version.
- 400 grams of frozen strawberries;
- 6 tablespoons of sugar;
- 2 tablespoons of potato starch;
- 2 liters (approximately) of water.
This jelly is prepared very, very simply. First, pour the water into a saucepan and put it on the stove. Add sugar and wait for the water to boil. After that, put all the berries in a pan, wait for the boil of water again and immediately remove the strawberries. Now we shift the strawberries into a blender and turn it into puree, and dilute the starch with cold water. In a boiling broth, continuously stirring it, we first introduce diluted starch, and then add the strawberry puree. We mix it, let the jelly boil and turn off the fire. We serve completely chilled.
- If you only cook jelly from sweet berries, then add a little citric acid to it. Kissel will get better.
- The density of the jelly depends on the amount of starch. The more you put it, the thicker the kissel will turn out.
- Kissel from frozen berries does not like prolonged boiling. After the addition of starch, the jelly can be cooked for no longer than five minutes, otherwise it will turn out to be very liquid.
It’s so easy and quick to cook a delicious berry jelly. And the frozen berries enable us to experiment with the tastes and enjoy this pleasant and useful drink even after the berry season has passed. Just do not forget that you need to cook with pleasure. Enjoy your appetite and success in the culinary field!
We advise you to read: Kissel milky: the recipe of preparation