- The thick jelly of fresh cherries
- Sweet and sour cherry jelly
- Cherry and apple pudding with cinnamon
In the old jelly longer belonged to the main dishes. His cooked oatmeal with the addition of fermented cereal, so he had a little sour taste. The food consumed with black bread. Over time, the beverage has undergone several significant changes. Today, every single recipe for it - is a spectacle of different ingredients and combinations. This "sea" culinary tips everyone can find "their" drink.
For example, children like most fruit and berry jelly, but the most useful is dairy. Due to the consistency of the starch can be any beverage. If you want to achieve density, take about 60 grams of a thickener, and a tablespoon give a slight jelly-like. Right now we offer undergo basic training - you learn to cook jelly, cherry, just by using these tips.
The thick jelly of fresh cherries
In the summer of cherry jelly better to cook with fresh berries and fruits. This drink has a bright color, rich taste and a powerful boost of vitamins. In the cold season, of course, have to do frozen products. In this recipe include potato starch, and it is recommended to use. Some housewives are added corn thickener, but experts believe that it is more suitable for sauces, soufflés and biscuit dough. Optionally you can enter several kinds of berries, for example, to make a fool of cherries.
- slightly less than two liters of cold water
- six large spoonfuls of potato starch
- 400 grams of fresh cherries, pitted
- add sugar to taste
If you decide to make a fool of frozen cherries, first pour over it with warm water, or half an hour before cooking, remove from the refrigerator to the berries thawed. If necessary, remove them from the bones, then transfer to a saucepan and cover with water. Put on a quiet fire and bring the liquid to a boil. Then reduce the flame posaharite syrup to your taste. Boil jelly future need about ten to fifteen minutes. After this time, enter into a starch which before it can be dissolved in water. Pour the mixture in a thin stream while stirring constantly drink. Once it starts to boil vigorously and fairly thickens, turn off the heat and allow the syrup to cool.
Cherry jelly equally delicious both cold and hot. The next time you can add some fun to the recipe, adding two or three a handful of raspberries, currants or other berries. Want to decorate the drink before serving? There are many options: in each glass, add some grated almonds or chopped walnuts. Spice and orange peel give: cut it off with a thin strip of fruit, then sprinkle with freshly squeezed juice and sprinkle with sugar. Thanks karmelizirovannoy pelt drink will have an incredible aroma and taste. So do not be afraid to experiment!
Sweet and sour cherry jelly
We offer to evaluate another recipe. This time, we introduce the jelly of cherries a little citric acid. Firstly, this ingredient would give the drink a pleasant sweet-sour taste, and secondly, to help preserve the bright beautiful color. We used little starch - a tablespoon; if you want to cook a thick jelly, simply increase the amount of dry material in half to two times. Note that in the first case the syrup just need to bring to a boil and cook the second will have to drink a little longer - not less than ten minutes.
- 150 grams of ripe cherries
- four cups of warm water
- a small pinch of citric acid
- 3/4 cup sugar
- Seven grams of potato starch
Rinse the berries and remove their seeds. This can be done with a fork or use an ordinary paper clip. After Put bones in a pot and pour three cups of warm water. Send your dishes in a quiet fire and bring the liquid to a boil, then strain. The remaining pulp, sprinkle with sugar and store up to 60 minutes in the refrigerator. When the berries start up the juice, nectar drain, and return it to yourself cherry broth from bones. Boil it should be only on low heat, for no longer than a quarter of an hour. When you manage, rub the pulp through a fine sieve and place in a saucepan.
As you can see, this recipe is quite unusual, because often the bones are not involved in the preparation of jelly, and here is the opposite. The end result will delight you - will drink very tasty and fragrant. But first it should be brought to mind. Therefore, enter in the remaining sugar syrup and Boil it. Now, in a separate piala connect starch and 200 milliliters of water, stir well. The resulting solution pour a thin stream into the hot pudding and continue to work with a spoon. This also add diluted citric acid, and in the end - cherry juice. Hold pudding on fire for three minutes, then turn off the burner and let cool liquid. Before serving, pour warm drink in portions of the cup and two optional garnish with mint leaves. Bon Appetit!
Cherry and apple pudding with cinnamon
Boil the pudding in two ways. If you prefer the simplest option, so to speak, for the lazy, buy in the shop a special powder and follow the instructions. Usually it is sufficient to fill the dry solution of water and heat the mixture over low heat. This, of course, is very easy, but be aware that this drink is not very useful, because it consists entirely of certain preservatives, dyes, emulsifiers, and other substances that manufacturers add to their goods. Especially the "fast" jelly is contraindicated in children, so it's better to learn how to cook it yourself, the more that it is not as difficult as it seems at first glance. We offer master cherry-apple recipe.
- ground cinnamon - to taste (add no more than two teaspoons)
- half a cup of cherries, pitted
- potato starch - ten grams
- One large apple
- 1000 milliliters of water
- 30 grams sugar
If you are going to cook a drink made from dried cherries, pre-fill them with water for half an hour, and then for seven minutes on hold a quiet fire. Berries should soften, and if you are using fresh, just gently pull them out of the stone. Then, the washed apples remove core and cut the flesh into small cubes the same size. Pour fruit into a deep pan and cover with water.
Now put the dishes on the stove, including weak flame, heat the syrup. After pour into it sugar and cook for about ten minutes. Until the mixture begins to boil, dissolve in a glass of water, potato thickener here also add a pinch of cinnamon and mix the ingredients so that they were completely dissolved. Pour the solution into the boiling apple-cherry syrup, continuing to stir, or lumps can not be avoided.
Wait until the mixture comes to a boil, remove it from heat and immerse the bottom of the dishes in the sink with ice water. So drink to cool down much faster. As it cools to become thicker, moreover, hot cinnamon flavor and aroma more pronounced. Kissel has another feature: in the time its surface is covered with a thin film. To prevent this, drink sprinkled with a little sugar. However, some prefer it in its natural form, because everyone has his own taste.
Hopefully, at least one recipe is useful to you. Many people like stewed fruit, because they are perfectly quench thirst in hot weather and in winter hot drink from dried fruits warms not only the body but also the soul. If you want to diversify the menu, you can always add a little starch, and jelly is ready. Remember, the more fruits and berries, the richer and tastier drink. We wish you successful experiments and honey!