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Video: Cherry Jelly. Step-by-step Recipe With Photo
2024 Author: Ava Durham | [email protected]. Last modified: 2023-12-17 00:23
A thick, delicate dessert, or a drink with a pleasant, silky taste, cherry jelly is a worthy alternative to compotes and fruit drinks. Kissel can immediately quench both thirst and hunger - a very nutritious dish due to the starch content. And 1000 years ago, when jelly appeared, they were made from flour: wheat, rye, pea or oat.
The name "jelly" comes from the Old Slavonic word "kysel", meaning "sour", "fermented", since the very first jelly was prepared with sourdough. Flour jelly turned out to be thick, and they ate it as a separate dish, adding meat broth or vegetable oil, milk or a sweet honey drink. Much later, when potatoes and potato starch appeared in our latitudes, they began to prepare sweet jelly with berries and fruits and serve them as a dessert.
In the summer heat, fruit and berry jelly go with a bang! Cherry jelly turns out to be very tasty, sour-sweet, which we will cook today. According to the same recipe, replacing cherries with other seasonal berries, you can cook a variety of jelly: strawberry, raspberry, currant … Each of them will have useful features! The properties of the jelly depend on which berry it is prepared from.
Blueberry will make your eyesight like an eagle and will have a positive effect on digestion. Diet apple, plus, is rich in iron and vitamins. Cranberry contains acetylsalicylic and ascorbic acids - nothing more than aspirin and vitamin C, therefore it is an effective (and tasty!) Remedy for colds. And cherry jelly is a good antiseptic that improves the respiratory tract. So, if you happen to catch a summer cold under the air conditioner or in a draft, prepare cherry jelly. But even better - be healthy and make a delicious dessert just for fun!
Ingredients for cherry jelly:
For 500-600 ml of water:
- 300-400 g cherries;
- 3-4 tbsp Sahara;
- 1-2 tbsp potato starch.
You can adjust the amount of sugar and starch to your liking. If cherries are sour, and you like them sweeter, take more sugar; if the berries are sweet and you want a drink with sourness - a little less.
To cook liquid, drinking jelly - 1 tablespoon of starch is enough for 0.5 liters of water; and if you want a thick jelly like jelly, take 2 spoons. If you take even more potato flour, you get the Kiselnye Shore dessert, which can be cut with a knife. Children may like this option: if you pour a thick jelly into a deep wide plate, and when it hardens, cut out different figures with cookie cutters and pour milk there, it will turn out just like in a fairy tale.
Cherry jelly preparation:
Rinse the cherries under running water in a colander, peel them off. If you are not in a hurry, it is better to clean them of seeds as well - it will be much more pleasant to eat berries in ready-made jelly.
Pour water into an enamel saucepan, a little (leave a quarter of a glass). Bring water to a boil in a saucepan, add cherries and sugar.
Cook over medium heat until the color of the drink becomes bright, saturated.
Meanwhile, pouring the starch into a cup, pour the remaining water into it. Stir thoroughly so that there are no lumps left, and the starch is completely dissolved.
Immediately pour the starch dissolved in water into the boiling compote with constant stirring. If you have diluted the starch in advance, then before pouring it into the cherries, stir again, since after standing, the starch settles to the bottom and can pick up in lumps.
Stir the jelly well and boil it until it boils - you will see how it thickens and begins to gurgle. So it's done!
Pour cherry jelly into bowls or cups and wait until it cools down - you can burn yourself with a thick hot drink, so be careful and try it yourself before offering it to the kids.
And for a cup of cherry kissel, it's great to bake sweet pies with cherries. Cherry jelly is ready. Bon Appetit
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