Content
- Boil cranberries in a variety of ways
- Basic recipe for classic cranberry jam
- Cranberry sauce with savory dishes
- Basic recipe for cranberry jelly
- Tips & Tricks
Boil cranberries in a variety of ways
The red, about one to two centimeters thick cranberries are real all-rounder. They can be boiled and used in very different ways, we present some of the best recipes here.
Basic recipe for classic cranberry jam
Carefully wash the cranberries and mix in a saucepan with the jelly sugar. Boil the mixture and boil for several minutes until the mixture gels. Then immediately fill in the prepared glasses and close the lid airtight. You can vary the basic recipe at will and add other fruits and / or alcohol. Cranberry marmalade tastes very delicious in a composition with pears, cinnamon and amaretto, with sweet apples or in a multi-fruit jam.
Cranberry sauce with savory dishes
Similar to the jam, you can also prepare a cranberry sauce that goes well with savory venison or cheese dishes. In this regard, you can use the cranberry similar to cranberries, after all, the heather plants are even related to each other.
500 grams of fresh cranberries
250 grams of sugar
300 milliliters of water
Juice of a lemon
Put the berries with the water in a large saucepan and simmer the mixture. Add the lemon juice after about 10 minutes. Only now does the sugar come into the pot. Let the mixture cook for about five minutes, stirring constantly. Then fill in prepared twist-off glasses. Incidentally, you can also prepare the sauce with 350 milliliters of orange juice instead of water and lemon. There also fits some grated orange peel and a cinnamon stick very well. This variant also tastes fantastic as a compote.
Basic recipe for cranberry jelly
600 grams of fresh and washed cranberries
900 milliliters of water
1000 grams of sugar
Before you make the jelly, you must first get the cranberry juice: To do so, put the berries with the water and boil the mixture for about 15 to 20 minutes. The cranberries should be very soft now. Take a large cheesecloth, fold it once and hang it in a large pot. Put the boiled berries in the cloth and let it drain for about 12 hours. Then you can mix the berry juice and the sugar, bring to a boil and simmer again for about 20 minutes. Now fill the still hot jelly into prepared glasses and seal them well.
Tips & Tricks
The next time you make Sunday roast and prepare the sauce, add two spoonfuls of cranberry jelly - this tastes great with almost all meat dishes!