Cranberry jelly is great for improving the function of the gastrointestinal tract and digestive organs, but it’s not recommended for those with stomach ulcers or duodenal ulcers. For individuals with gastritis and high acidity, the high vitamin C content in cranberries can do more harm than good. To mitigate the acidity, it’s best to sweeten the jelly with honey.
Ingredients: 1 liter of water; 100 grams of fresh or frozen cranberries; ½ cup of honey; 2 tablespoons of potato starch.
Thaw the berries, rinse them, and place them in a sieve set over a bowl. Mash the cranberries with a pestle or wooden spoon, extracting the juice into a separate bowl.
Pour the resulting mass with water (set aside half a cup from the specified amount for diluting the starch), bring it to a boil, cook for 5 minutes, and strain through a fine sieve.
Bring the cranberry broth to a boil.
Dissolve the starch in half a cup of water and, while continuously stirring, pour it into the boiling broth in a thin stream. Bring it back to a boil, add the cranberry juice extracted at the beginning of the preparation, and immediately remove from heat. Allow the cranberry jelly to cool slightly and then stir in the liquid honey.
Life Hack
For a drink of medium thickness (semi-liquid consistency), you will need 2 tablespoons of potato starch for 4 cups of water. To make 1 liter of thick jelly, dissolve 3 tablespoons of potato starch in 1/5 of the liquid (200 ml). A ratio of 6 tablespoons of starch to 1 liter of water will yield a jelly consistency similar to soufflé.