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Video: Cranberries, Mashed With Sugar. Step-by-step Recipe With Photo
Did you think that harvesting fresh berries is possible only in summer? Imagine that in the winter season, you can also harvest vitamin berry supplies that will be useful all year round. What kind of berries are stored in winter for summer? "Red and sour, grew in the swamps …" Guess? Of course, these are cranberries, which are harvested from September to early spring.
It's time to stock up on this healthy berry, because lovers of “acidic vitamins” (much more effective than pharmacy vitamin complexes) always have excellent appetite and strong immunity! And all thanks to the bactericidal, anti-inflammatory and immunostimulating properties of cranberries.
Cranberry has antipyretic properties, protects against colds and infections; helps not only with respiratory infections, but also with cystitis - a couple of servings of cranberry juice can eliminate the incipient discomfort. Small red berries harbor a treasure trove of vitamins, antioxidants and organic acids, including benzoic acid, which is a natural preservative. Therefore, mashed cranberries are well stored.
Of course, it is best to eat fresh cranberries - for example, with honey, or powdered sugar. But this is in season, and I want to stock up on a wonderful berry for the whole year. I prefer berries mashed with sugar - they are much healthier than jam, since they do not undergo heat treatment, preserving the maximum of useful substances. Therefore, the best way to harvest cranberries, lingonberries, blueberries, currants is to wipe with sugar. And more natural and less time consuming than cooking. The simpler thing is to freeze the berries. But cranberries rubbed with sugar are an excellent base for different recipes: you can make delicious cranberry juice, filling for buns and pies, spread for bread and pancakes from it. It is very tasty and healthy to eat it just like that with tea, like jam.
Cooking time: 20 minutes
Ingredients for cranberries, pureed with sugar
The ratio of berries and sugar is 1: 2, that is, for 100 g of cranberries, 200 g of sugar.
Method for preparing cranberries, mashed with sugar
Rinse cranberries in clean cold water and drain into a colander to drain the water. Then, for better drying, you can pour them on a thick paper towel (thin napkins are not suitable, as the paper will get wet and stick to the berries).
Pour pure cranberries into a bowl, add sugar and grind with a wooden spoon. Dishes and kitchen utensils that are used to prepare berries grated with sugar should not be metal. Otherwise, when cranberry juice comes into contact with metal, oxidation will begin, as a result of which not only vitamins are destroyed, but also unhealthy compounds may arise. Therefore, you should not use a meat grinder or blender with metal knives to facilitate the process of rubbing berries. Of course, rubbing cranberries by hand with a wooden spoon takes longer, but it is safer and healthier. An enamel, glass, or ceramic bowl will work.
When almost all the cranberries are grated, the stock is ready. If a dozen or two berries remain intact, the preparation will still be well stored, and it will turn out even more interesting when a sour "fireworks" is caught in the sweet and sour jam!
We use sterile, clean and dry glass containers with screw lids to store the grated cranberries. Fill the jars not to the top, since the sugar will dissolve in the berry juice for some time, respectively, the level in the jar will rise and if you pour a full jar, the workpiece may escape from under the lid. Therefore, we fill the jars to ¾ of the height.
We store mashed cranberries with sugar in a cool place or in the refrigerator.
Pour 200 ml of warm (not hot, to preserve vitamins) boiled water into a cup, add 2 teaspoons of grated cranberries (plus or minus a spoon, to taste). Stir and taste. We regulate the acidity and sweetness of the drink by adding honey or lemon juice. You can strain the fruit drink so that the berry skins do not come across in the drink.