Cherry kissel. Kissel of frozen cherries and cranberries

Back in Ancient Russia, kissel was very popular; it was cooked using sour cereal sourdough. To date, the drink has not lost its popularity, but for the preparation of the hostess, potato and corn starch are most often used. Cherry jelly is a great option that allows you to enjoy a delicious, healthy drink, and besides, it is very easy to prepare it.

Beneficial features

Not every housewife knows about the beneficial properties of jelly. The drink has a beneficial effect on the gastrointestinal tract and the entire digestive system as a whole. It is able to envelop the walls of the stomach and relieve pain.

With increased acidity, the drink will help normalize this indicator. Cherry jelly has all the useful properties that the berry itself has. It contains many vitamins and minerals that the body needs for healthy, full functioning. Cherry has expectorant, antiseptic properties, it can be used to quench thirst, improve appetite.

Kissel from grated cherries

For those housewives who do not know how to cook cherry jelly, there is a simple and delicious drink recipe. To prepare it you will need:

• 0.3 kg of fresh berries;
• 1 liter of water;
• sugar -3 tbsp. l.;
• starch.

To prepare a thick jelly, you need 4 tbsp. l. starch per 1 liter of water, for liquid - 2 tbsp. l., medium consistency - 3 tbsp. l.

Thick cherry jelly recipe in plates, quick and easy to prepare:

1. Wash the berries, remove the seeds.
2. Grate the cherries using a sieve.
3. Pour the pulp with water and bring to a boil.
4. Mix starch with cold water.
5. Strain the resulting broth into a saucepan, put on high heat, add sugar and starch to it, pour water and bring to a boil.
6. When the water boils, you can pour the remaining cherry juice into it, hold the drink on fire for another 2-3 minutes.
7. Allow the drink to cool, pour into plates and can be served.

To make jelly as useful as possible, cherries should not be subjected to prolonged heat treatment, and the amount of sugar should be minimal.

How to make jelly from frozen cherries

Some housewives think that frozen cherry jelly is less useful, but this is not so. The berry preserves its aroma, usefulness and taste even when frozen. To prepare such a jelly you will need:

• 0.8 l of water;
• Frozen cherries - 0.3 kg;
• 2 tbsp. l. Sahara;
• 2 tbsp. l. starch.

Cherry kissel recipe, which is useful in winter, is prepared simply:

1. Without defrosting, lower the cherries into a pot of water.
2. Put on high heat, bring to a boil, boil for 10 minutes. While the berries are cooking, they must be pressed down so that they release the juice.
3. The resulting compote should be filtered and put on fire again, bring to a boil.
4. Mix starch with a fork with cold boiled water.
5. Pour the starch into the boiling drink, constantly stirring the cherry jelly in a thin stream so that lumps do not form.
6. Add sugar, stirring until completely dissolved.
7. Reduce the fire, and cook the jelly until a thick consistency is formed. If the drink is very liquid, then you can add more starch.
8. Serve cold or warm.

Cherry-raspberry jelly

For those housewives who do not know how to cook cherry jelly, such a recipe will be useful. After all, the method of preparation is very simple and takes little time. You should prepare:

• 2 cups cherries (fresh, frozen)
• 1 glass of fresh raspberries;
• sugar to taste;
• 2 liters of water;
• starch - 2-4 tbsp. l. depending on the desired density of the drink.

This cherry jelly, the recipe of which can be used both in summer and winter, is quite simple:

1. Put water on a strong fire, add sugar and cherries to it.
2. When the berries rise to the top, boil them for a few minutes.
3. During the preparation of the syrup, starch should be prepared. It should be diluted in half a glass of cold water, stirring until smooth.
4. If the jelly should be thick, then starch should be added 4 tsp. For an easy option, you only need 2-3 tbsp. l.;
5. Pour the starch in a thin stream, mixing thoroughly so that lumps do not form;
6. Add raspberries. It will help to diversify the taste, aroma of the drink.

It is better to serve such a drink warm to the table so that it contributes to the digestion process.

Delicious thick jelly dessert

The method of preparing this dessert is very simple, and the ingredients are available.

Compound

• kiwi - 1 pc.;
• cherries - 10 berries;
• pure water - 2 l;
• potato starch - 2 tbsp. l., if you take corn, you will need 4 tbsp. l.;
• 3 art. l. Sahara.

It is quite easy to prepare cherry kissel with kiwi:

1. Kiwi clean from the crust, cut into small pieces.
2. Using a sieve, grind the kiwi until a puree is formed and pour into a saucepan.
3. Add half a liter of water to the puree, put on medium heat and bring to a boil.
4. When the water boils, add cherries, sugar and mix the drink thoroughly.
5. It is better to keep the fire medium and constantly monitor that the contents of the pan do not boil too much.
6. While the compote is cooking, mix the starch with cold water.
7. Strain the compote.
8. Strained drink put on fire and bring to a boil;
9. When the drink boils, you can carefully pour in the starch, mixing the jelly well.
10. Add the remaining kiwi juice to the jelly and turn off the heat.
11. To prevent a thick crust from forming on the jelly, it is better to cover the pan with a lid.
12. Pour thick chilled jelly into plates, decorating it with a slice of kiwi, a cherry berry or a mint leaf.

Every housewife should know how to cook jelly from cherries. After all, this drink is very healthy and tasty. It will not only diversify the menu, cheer you up, but will also become an excellent prophylactic in the fight against various diseases.

Kissel is a very tasty dessert, known since ancient times. A thick drink can be prepared from a wide variety of products. In the summer, a refreshing cherry dessert is the best. Such a drink is not only tasty, but also healthy and nutritious. About how to cook cherry jelly correctly, and will be discussed in this article.

Composition and calories

The composition and calorie content of cherry jelly largely depend on the recipe according to which the dessert was prepared. The number of calories is primarily affected by the amount of sugar that was used in the recipe. For those who monitor their weight, it is best to use the version of jelly without granulated sugar.

The classic recipe for a thick cherry drink involves the use of 4 tablespoons of granulated sugar, 2 tablespoons of potato starch and 400 grams of cherries per 600 milliliters of water. The calorie content of such a dessert will be 67.8 kcal per 100 grams. If the cherry drink was brewed without the addition of granulated sugar, then its calorie content will be 51 kcal per 100 grams.

The chemical composition of jelly is determined by its constituent ingredients. Cherry contains a lot of vitamins and microelements, which are preserved even after the heat treatment of berries, if the cooking technology is followed correctly.

Thanks to the cherry, the following elements will be present in the jelly:

• vitamin C;
• antioxidants;
• ellagic acid;
• vitamin A;
• manganese;
• menadione;
• potassium;
• copper.

Another main component of cherry jelly is potato starch. It also contains a large number of useful substances. First of all, these are B vitamins, tocopherol and ascorbic acid.

Starch also contains a large amount of minerals, such as:

• potassium;
• phosphorus;
• magnesium;
• copper;
• iron;
• manganese;
• calcium;
• zinc;
• sodium.

Benefit and harm

In addition to excellent taste characteristics, cherry jelly is very useful for the body. Thanks to the content of cherries, the drink helps to eliminate toxins from the body. Kissel, depending on the amount of added starch, can be of different consistency: from liquid to thick. However, in any case, the drink will be viscous, due to which it can reduce pain during exacerbation of gastritis and ulcers, since when it enters the stomach, jelly envelops its walls.

Dessert has a positive effect not only on the stomach, but also on the intestines, normalizing its work. Also, the use of cherry jelly favorably affects the condition of the kidneys and the whole organism as a whole due to the high content of vitamins and minerals in the composition of the drink.

As for contraindications to the use of cherry jelly, first of all, the drink should not be drunk by people who are allergic to the components of the dessert. It is also not recommended to use kissel for diabetics and people who are overweight: the composition of the product from berries and starch contains a fairly large amount of carbohydrates, which can negatively affect health in diabetes and obesity.

Recipes

There are several options for making cherry jelly. They differ in ingredients and consistency. Dessert can be cooked not only from fresh berries, but also from frozen cherries, juice or even jam. According to the consistency, liquid, medium density and thick jelly are distinguished.

Classic variant

For the preparation of classic cherry jelly, only fresh berries are used. Preparing such a drink is not particularly difficult.

Let's consider this process step by step.

• Fresh berries must be washed well and it is desirable to remove the seeds. For 1 liter of water, 800 grams of peeled cherries are taken.
• Water is poured into the pan, while not adding half a glass. The liquid is brought to a boil, after which berries and granulated sugar (6–8 tablespoons) are placed in it. Compote is boiled over low heat for 7 minutes.
• In half a glass of water, it is necessary to dilute the starch from the potato. To obtain a liquid drink, 2 large spoons of potato starch are taken, medium density - 3, thick - 4. The starch mixture is added to the compote with constant stirring.
• Continuing to stir the drink, you need to bring it to a boil over low heat, after which it is removed from the stove. Kissel can be immediately poured into cups and allowed to cool slightly.

From frozen berries

A thick drink from berries can be prepared throughout the year if you freeze cherries in advance. With proper freezing and storage, berries do not lose their beneficial properties. There is no need to defrost the cherries before preparing the jelly. Two glasses of frozen berries are immediately poured with 800 milliliters of pure water and sent to the stove.

Compote is cooked on low heat for 10 minutes after boiling. After the specified time, the boiled berries are removed from the liquid and kneaded in any convenient way. If the cherry was pitted, then the easiest way is to chop it with a blender. The resulting mass is again laid in compote and mixed. Then filter with a sieve or gauze and put on the stove.

Sugar can be added if desired. Otherwise, the jelly will turn out sour. Dissolve 4 teaspoons of potato starch in a glass of cold water. The resulting mixture is gradually poured into the compote, while constantly stirring the jelly. After the drink boils, it is removed from the fire and allowed to brew under the lid for 15 minutes.

From jam

Kissel is prepared not only from frozen and fresh berries. You can also use cherry jam for cooking. In the first option, only the mass separated from the berries is used. Half a glass of such a cherry liquid goes to 1 liter of water.

The amount of starch depends on the desired consistency of jelly and can be from 2 to 4 tablespoons. Since cherry jam already has a sweet taste and contains sugar, additional granulated sugar can be omitted or added in a small amount if desired.

Water, without one glass, must be poured into an enamel pan and brought to a boil. Potato starch is diluted in a glass of cold water, after which it is poured into boiling water in a thin stream with constant stirring. After dissolving the starch mass, sugar and jam are placed in the pan. Kissel is boiled for 5 minutes, after which it needs to be given some time to infuse.

The second option for making jelly from cherry jam involves the use of fresh apples. For a liter of water, you need to take 3 medium or 2 large apples.

Fruits must be thoroughly washed, peeled and seeds removed. The peel of the fruit does not need to be thrown away immediately - it is also used in the preparation of a decoction. The peeled fruits are cut into small cubes (no more than 1 centimeter) and sprinkled with lemon juice or covered with sugar so that a brown coating does not form on the surface.

Water, without one glass of water, is poured into a bowl and put on the stove. Also put apple peel in the pan. The water with the skin is brought to a boil and simmered for 10 minutes over low heat. After the specified time, the broth must be filtered, and the peel of the apples should be discarded.

The broth is again put on the stove and pieces of apples are added to it. Cook compote for 5 minutes after boiling over low heat. After that, potato starch pre-diluted in a glass of water is poured into the pan.

The amount of starch, as in the first recipe with jam, will depend on the desired consistency of the dessert and can be from 2 to 4 large spoons. After adding the starch mixture, the jelly is brought to a boil and jam is added to it. The drink must still be boiled for 5 minutes with constant stirring.

The consistency of jelly is not affected by the cooking time after boiling, but by the amount and type of starch used. If, for comparison, we take drinks on potato and corn starch, which were added in the same amount, then the first will be thicker than the second. Therefore, if potato starch is indicated in the recipe, and it is necessary to replace it with corn starch so that the consistency of the jelly is the same, you should take the product in double the amount of the indicated bookmark rate.

For example, if the rate of laying a potato product is 2 tablespoons, then in the case of using corn starch, you need to add 4 tablespoons. The easiest way to make cherry jelly is to take the base in the form of juice. To obtain a dessert, starch is dissolved in chilled juice and brought to a boil on the stove.

There is another difference between the options for using potato and corn starch - this is the cooking time. If potato starch was used, then the jelly only needs to be brought to a boil and immediately removed from the stove. In the second case, the drink should be simmered for another 5 minutes after boiling.

When the jelly is cooked, a dense film may form on the surface when it cools. To avoid this, the dessert must be lightly sprinkled with sugar or powdered sugar.

Flour can be used instead of potato starch. It is better if it is a rye or oat product. In extreme cases, if the necessary ingredients were not at hand, you can also use wheat flour. One small spoon of starch is replaced by one tablespoon of flour without a slide.

For information on how to cook cherry jelly without sugar, see the video below.

Despite the fact that warming is only coming, cherry can be prepared now. A tasty and fragrant drink will appeal to both adults and children, and its preparation will not take much effort and time. We will talk about how to cook cherry jelly below.

Kissel from frozen cherries

Since there is no need to wait for fresh cherries at this time of the year, we will first consider the recipes for drinks from frozen cherries.

Ingredients:

• water - 2 l;
• frozen cherries - 1 tbsp.;
• starch - 2 tbsp. spoons;
• sugar - to taste.

Cooking

Making cherry pudding is easy. Bring one and a half liters of water to a boil and throw frozen cherries into it. We wait until the water boils a second time and reduce the fire. Boil the berries for 5 minutes.

While the cherries are cooking, let's take care of the starch solution. In a glass of cold water, dilute the starch, making sure that no lumps remain. Add the resulting solution to the boiled berries along with sugar and mix well, again making sure that lumps do not form in the drink. Bring the jelly to a boil and let it simmer for 3 minutes, after which the drink is removed from the heat and poured into cups.

If you like a more liquid jelly, then after adding the starch, you should not boil it additionally.

Thick cherry jelly

Cherry jelly itself is quite thick, but if you prefer viscous drinks, then use the following recipe. The secret of making such a jelly is in the proportion of starch, relative to the amount of water.

Ingredients:

• cherry - 1 tbsp.;
• water - 1 l;
• starch - 75-80 g;
• sugar - to taste.

Cooking

We separate the cherries from the seeds, puree them in a blender and squeeze the juice with a gauze bag (if you have a juicer, use it). Put the resulting cake in boiling water (250-300 ml will be enough) and boil for 5 minutes. Mix the finished solution with.

In the remaining volume of water, dilute the starch. We put the juice on the stove and bring to a boil, add sugar, syrup, or honey to taste, and then pour in a starch solution in a thin stream. Cook cherry jelly for 5-10 minutes, stirring constantly to avoid the formation of starch clots.

We cool the finished jelly and pour it into bowls, or deep saucers. Serve with cream or condensed milk. This kind of drink gels easily, so if you want to enjoy natural jelly without gelatin, pour the jelly into molds and leave to harden in the refrigerator.

Kissel is a delicious drink familiar to everyone since childhood, we drank it in kindergartens, schools, and at home our mothers and grandmothers prepared it for us. Kissel can be prepared from ready-made dry jelly, it used to be sold in briquettes, now you can increasingly find dry jelly by weight. But I will tell you how to cook jelly with starch. And as a dye and flavor, you can use any fruits or berries, both fresh and frozen, there are a lot of them in our freezer since the summer. Earlier I told you how to cook uzvar, you can also use dried fruits for jelly: apples, raisins, dried apricots, prunes, etc. Take the recipe into service, this vitamin drink will be relevant in the cold season or warm on a cold winter day. Frozen cherries will give a beautiful color, slightly sour and tart taste to the drink, I will add sugar to the jelly, but you can do without it.

Ingredients for making cherry jelly with starch:

• frozen cherries - 200 grams,
• potato starch - 3 tbsp. spoons,
• granulated sugar - 3 - 5 tbsp. spoons
• water - 1 liter.

Cherry jelly recipe with photo

Boil water, leave half a glass for starch dilution, and add frozen cherries and granulated sugar to it. Stir. Cook compote over medium heat for 5 minutes. In the remaining water, it should be cold, dilute the starch. Stir it until completely dissolved. At this stage, you can strain the compote and remove the cherries, this is optional. Pour the thick starch liquid in a thin stream into the boiling cherry compote, while stirring the mass so that lumps do not form. Vary the density of jelly by decreasing or increasing the amount of starch. Cook the jelly over medium heat, stirring until it boils, but do not boil it, otherwise the jelly will become liquid. Serve the finished jelly hot or cool it completely and pour it into glasses and serve it on the table. Cook delicious dishes with us.

Do you think frozen berry jelly is a dessert or a drink? In fact, this delicacy can be attributed to one and the other category. And all because jelly can be made both liquid, like a drink, and a thick dessert, which is consumed with a spoon.

The secret of density regulation lies in starch, more precisely in its quantity. Wanting to get a thick tasty jelly from frozen berries, add more starch and vice versa.

To prepare jelly, you can use different berries, but preference should still be given to sour ones. After all, real jelly should have a rich sour taste that can be diluted with sugar. I used frozen cherries. The drink from it turns out not only tasty, but delicious!

Recipe Information

Cooking method: cooking .

Total cooking time: 15 minutes.

Servings: 4 .

Ingredients:

• water - 800 ml
• frozen cherry - 300 g
• sugar - 2-3 tbsp. l.
• potato starch - 2-4 tbsp. l.

Cooking method:

On a note:

• To prepare jelly, you can use potato or corn starch.
• But keep in mind that the latter is less viscous, so you need to add more potato.
• Kissel can also be prepared from other fresh or frozen berries - raspberries, currants, blackberries, blueberries and other berries with a rich taste. You can also combine them to achieve a more attractive color and taste.