cranberry juice recipe

Cranberries in particular does not require advertising, as has long been known that this berry has amazing properties. It contains almost all vitamins necessary to man (B1, B2, K, PP), including a large amount of vitamin C, which plays an important role in enhancing the body's defenses. Different cranberries also excellent mineral composition - is iodine, potassium, calcium, magnesium, phosphorus, and a number of other important trace elements and organic acids. In short, the right recipe for cranberry juice will allow you to cook a great vitamin drink, which will strengthen the immune system and add health to all your household. Cranberry juice recipe which you will find below, for sure will be enjoyed by all.

At cranberries have another interesting feature, for which she was always appreciated in Russia: they have a rejuvenating effect. In many regions of Russia called Rejuvenating cranberry berries. And it's not just words, but the most that neither is true information. These berries a lot of antioxidants, which help to rejuvenate.

The advantages of berries should also include their high safety: cranberries - it's probably the only berry that no problem can maintain its high consumer quality during the year. Moreover, these berries, even frozen completely retains all the vitamins and minerals.

Cranberry - is not just a berry, it is also a medicine. It strengthens blood vessels, normalizes the amount of bad cholesterol, prevents the formation of blood clots and kidney stones and urinary bladder. In short, you want to preserve youth and health - drink cranberry juice!

To prepare the drink, and the right not to destroy the vitamins necessary to comply with certain conditions. The most important thing to be learned: you can not boil the juice. Therefore, you first need to crush berries through a sieve, and the remaining cake boiled with sugar, cool and only then to combine with the juice. It is a drink made from cranberries would benefit the most.

Cranberry juice


  • 2 cups cranberries
  • 2.5 liters of water
  • half a cup of sugar

Cooking method:

Berries are carefully sort, wash and chop. As advised many sources, it is best to rub the berries with a wooden spoon in a porcelain or glass dish. The process is long, tedious and unpleasant. Given these circumstances, we propose to grind the cranberries in a blender. Then you squeeze the juice and the remaining cake fill with sugar, add water and boil for 5 minutes.

The broth to cool, mix with the juice, add sugar to taste, if you will find a sour drink. The main thing - do not overdo it with a sweet taste.

 Cranberry Recipe

Cranberry juice with honey


  • 2 cups cranberries
  • 2.5 liters of water
  • honey to taste

Cooking method:

Enumerated and washed berries chop, squeeze the juice. Oil cake cover with water and boil for 5 minutes. Cool, drain and combine with the juice. Add honey to taste.

This kind of Morse cranberry be an ideal vitamin drink, as there contains only natural ingredients. This drink can also be called energy, as both honey and cranberries contain many biologically active substances.

 Vitamin drink or cranberry juice - recipe

We recommend that read: Recipe berry jelly

 stewed apples

We are spoiled packaged juices "any longer." And we have had enough, and began to realize that they are not so natural and, as we would like. So you want something real, vitamins, and useful. So maybe and cooked fruit compote? For example, stewed apples, which we have winter and summer abound (in stores or in your own garden). Especially good apple compote in the summer heat: moderately tart, light, refreshing ...

Here are just a cook compotes, many of us have forgotten how (oh, these stores juice!). So we remember the old skills or learn new nemudrenyh art of cooking apple compote.

Traditional apple compote

Minimum products and efforts, maximum pleasure and profit - that is a traditional apple compote.

Main ingredients:

  • Apples (as you want)
  • Water (as pour)
  • Sugar (as love)


How to cook stewed apples? Fresh apples carefully, I shall be exempt from the rigid core and seeds, cut into slices. Bulk apples in a saucepan and fill with cold water. Pour more water, the more compote cook. The more apples put, the richer will compote. Ideally, the apples should occupy one third to half of the pot.

Put the pot on an open fire and wait. Once compote boils, quickly turn off the fire and cover pan with a lid. Give apple compote cool completely. After that, take out the apples from him, and the compote filter. At least add sugar (to taste).


In the past, our resourceful grandmothers and great-grandmothers of apples left over from the compote, prepared stuffing for sweet pies. Apples are a bit squeezed, mixed with starch, sugar and cinnamon and baked wonderful fragrant apple pie.

 how to cook fruit compote of apples

Seasonal apple compote

Compote of apples can be "improved" seasonal berries and fruit: strawberries, raspberries, plums, cherries, pears, cranberries, blueberries, apricots. Yes, anything! Even oranges and tangerines (winter), easily suitable for apple compote.


  • Apples (three quarters Compote mix)
  • Seasonal fruits and berries (quarter Compote mix)
  • Water (full pan)
  • Sugar (at your option)


To prepare compote of apples seasonal No special requirements. Prepare it as traditional. The only condition - in compote of apples should be more than other fruits. But the exact amount of additional ingredients vary themselves. But! The rich taste of berries or fruit, the less they put in apple compote that they themselves did not break the taste of apples.


If the taste of apple compote you seem bland in ready (but still hot) compote add something spicy or flavorful. Depending on your tastes this can be: a slice of lemon, a tablespoon of red or green tea, a pinch of vanilla, spicy clove seeds, a few leaves of mint.

As you can see, compote of apples - a recipe for every season! In winter, it can be drunk hot (instead of tea), but in the heat - holodnenky (even ice). Fortunately, we have apples, and winter and summer!

 Apple compote for any season

We strongly recommend to read: How to cook cherry jelly

 how to make kvass

How nice on a hot summer day, drink a mug of cold kvass! It is wonderfully thirst quenching, invigorating and suggests that life - beautiful! What kind of drink - kvass? How to cook it? I want to learn the recipes of kvass or, for example, how to make a brew made from oats? What are the recipes of kvass? All these questions you will find the answer here.

Kvass has long enjoyed in Russia. He drank with relish and boyars, and simple peasants. So that popular at all times, sour drink came to the present day. It turns out he was a result of lactic acid fermentation of rye flour and bread. The basis for making kvass is a malt - barley or rye. There are many varieties of kvass.

Leavened bread varieties

In the good old days of every woman had her own recipe of kvass, which was very proud. Its cellar has always had a certain margin of this wonderful drink. Traditional brew a sour taste and contains a small proportion of alcohol. For its preparation used bread crumbs, as well as extracts of fruits and berries with honey or sugar. Kvass fermentation proceeds at a temperature between twenty and 30 degrees. Therefore, this drink was originally kept in a warm place, and then when you want to stop the fermentation process is transferred to a cool place. It should not miss this moment, and the kvass can get overly acidic. Store it in a cellar or refrigerator in a sealed container. Let's try to make a brew and we:

Kvass in Russian

This drink has a strong sweet-sour taste.


  • 1 kg rye bread,
  • 40 g yeast
  • 100 g of sugar,
  • 100g raisins
  • 6 L of water.


Rye bread cut into slices, which are dry in the oven, lightly browned. Put them in a pot, pour boiling water, cover. So leave for 7 hours. The liquid is then drained and drain. Yeast is diluted with warm water, pour into the strained liquid, add sugar. For fermentation in a warm place for 10 hours. The resulting brew is necessary to filter, pour into bottles, which previously put the raisins. Bottles close tightly and store in a cool place in a horizontal position.

Home-brew recipe

Drink this recipe is obtained with a delicate taste of currant and cooling mint.


  • 500 g rye crackers,
  • 300 g of sugar,
  • 50 grams of raisins,
  • 10 black currant leaves,
  • 5 g mint (except pepper)
  • 10 g yeast
  • 6 L of water.


In a preheated oven to dry rye crackers, put them in boiling water and infuse 11 hours. In a separate pan boil the leaves of mint and currant, too, let it brew. Infusions together, add sugar, yeast and leave diluted 6 hours to ferment in a warm place. Then remove the appeared foam and pour into bottles, each of which add raisins. Cover tightly. After two or three days kvass is ready.

Cranberry kvass

It has a pleasant taste of cranberry, very vitamin drink.


  • 1 kg of cranberries,
  • 500 g of sugar,
  • 30 g yeast
  • 4 L of water.


Cranberries bust, removing debris, rinse, dry and rub through a colander. Scrap obtained to put in a pot and cover with water, boil for 15 minutes. Cool. Strain. Add sugar and boil again. Obtained previously cranberry juice combine with broth, pour the diluted yeast in warm water. All carefully stir and put in a warm place for fermentation. The resulting brew to bottle that for a day to put in a cool place. A useful drink is ready.

 how to make a brew made from oats

Kvass white - oat

Kvass from oat, a light, almost white. But it is the perfect drink to quench your thirst and to prepare hash. Kvass from oat slightly inferior kvass.


  • half-liter jar of oats,
  • 4 tablespoons of sugar.


Oats can be purchased in the market or in shops with agricultural products. Oats rinse thoroughly in several waters. Absorb in three-liter jar. Add the sugar and cover with cold drinking water, which is not necessarily boil. All this is left to ferment for four days at room temperature. The first portion of kvass obtained tasty enough, so it is better to pour. Oats also re-fill with fresh water, again for him to add four tablespoons of sugar and leave to ferment for 3 to 5 days. The longer the brew ferments, the acid and stronger it becomes. After drinking this portion of kvass, oats can be used for the next. So it can not be changed until the end of the summer.

Note: If the room is hot, the brew can come in the form of jelly. Nothing wrong. Just it should be drained and pour oats again with fresh water, add sugar and then fermented to remove it in a cool place.

Banana kvass

Now you will learn how to make banana brew. It sounds a bit strange, but it turns out delicious drink, which is very fond of children.


  • 3 kg of peeled bananas (better overripe)
  • 30 g yeast
  • 5 liters of water.


Very soft, overripe bananas are peeled, cut into small pieces. Warm all 5 liters of water, remove from heat. Dissolve yeast in a small amount of warm water and pour them into the heated water. Stir. The lower the water with the yeast sliced ​​bananas, stir, cover and a day in a warm dark place. After that, open the container, remove the foam that appears on kvass. Strain and pour into a clean bottle or jar. It is advisable to repeat the procedure straining twice. Next, the bottles and remove the cork in a cool place for two days. After that, you can eat a banana brew.

Strong brew malt

To prepare this drink is suitable, wheat, barley or rye malt, which is sold in the store. If you wish to prepare a brew for hash, you'd better not choose roasted malt. To prepare the usual sweet kvass dark roasted malt is required.


Based on 1 liter of water required:

  • 1 cup malt
  • 100 g of sugar,
  • 10 g yeast.


It is necessary to prepare leavened wort. In an enamel saucepan malt is brewed with boiling water. Infused 30 minutes. Then topped warm water to the required volume, added sugar and yeast diluted. In this state, all is left for 11 hours in a warm place for fermentation. Optionally, add the raisins, a handful of berries or mint leaves. After the brew ferment well, it is removed in a cool place to leave at night. Kvass is ready. Before use, it is desirable to drain.

Kvass blackcurrant

Pleasant cooling drink with taste of currants. But it turns sour, to make it more sweet, to the finished brew, you can add sugar.


  • 2 liters of water,
  • 500 g of black currant,
  • 20 black currant leaves,
  • 20 grams of fresh yeast (or half a teaspoon dried)
  • 1 cup of sugar.


Wash berries, mash and put in a 3-liter jar, add sugar. Within 5 minutes to boil two liters of water currant leaves. The boiling broth, along with leaves pour into a jar with berries. Cool to warm state, remove the leaves, add diluted yeast, leave at room temperature. When the drink away the smell of yeast, then it is ready. This occurs approximately for two to seven days, which depends on the room temperature. Ready brew strain through a thick cloth, pour into bottles and store in the refrigerator.

Bon Appetit!

 How to brew? Home Recipes

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