In the old days, jelly was more of a staple fooddishes. It was cooked from oatmeal with the addition of fermented cereals, so it had a slightly sour taste. The dish was consumed with black bread. Over time, the drink has undergone several significant changes. Today, each individual recipe is a whole extravaganza of various ingredients and combinations. In this "sea" of culinary tips, everyone can find "their" drink. For example, children love fruit and berry kissels most of all, but milk ones are considered the most useful. Thanks to starch, the consistency of the drink can be any. If you want to achieve density, take about 60 grams of thickener, and a tablespoon will give only a slight jelly-like consistency. Right now, we suggest taking a young fighter's course - you will learn how to cook cherry kissel, simply using these tips.
A thick kissel of fresh cherries
In summer, it is better to cook cherry jelly from fresh ones.berries and fruits. This drink has a bright color, rich taste and is a powerful boost of vitamins. In the cold season, of course, you will have to make do with frozen products. This recipe includes potato starch, which is what is recommended to use. Some housewives add corn thickener, but experts believe that it is more suitable for sauces, soufflés and biscuit dough. If desired, you can add several types of berries, for example, make jelly from cherries and cherries. Ingredients:
- slightly less than two liters of cold water
- six large spoons of potato starch
- 400 grams of fresh cherries without pits
- add sugar to taste
Method of preparation:If you decide to make jelly from frozen cherries, first pour warm water over them or take them out of the refrigerator half an hour before cooking so that the berries can thaw. Remove the pits if necessary, then put them in a saucepan and fill with water. Put on low heat and bring the liquid to a boil. Then reduce the flame, sugar the syrup to your taste. The future jelly needs to be cooked for another ten to fifteen minutes. After the specified time, add starch, which should be dissolved in water beforehand. Pour the mixture in a thin stream, constantly stirring the drink. As soon as it begins to bubble vigorously and thickens enough, turn off the heat and leave the syrup to cool. Cherry jelly is equally tasty both cold and hot. Next time, you can diversify the recipe a little by adding two or three handfuls of raspberries, currants or other berries. Want to decorate the drink before serving? There are many variations: add some grated almonds or crushed walnuts to each glass. Orange zest will also add some piquancy: cut it off the fruit in a thin strip, then sprinkle with freshly squeezed juice and sprinkle with granulated sugar. Thanks to the carmelized peel, the drink will have an incredible aroma and taste. So don't be afraid to experiment!
Sweet and sour cherry kissel
We invite you to evaluate one more recipe.This time, we will add some citric acid to the cherry jelly. Firstly, this ingredient will give the drink a pleasant sweet and sour taste, and secondly, it will help preserve the bright, beautiful color. We used a little starch - just a tablespoon; if you want to make a thick jelly, just increase the amount of dry product by one and a half to two times. It should be taken into account that in the first case, the syrup only needs to be brought to a boil, and in the second case, the drink will have to be cooked a little longer - at least ten minutes. Ingredients:
- 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
For decoration:
- fresh mint - optional
Method of preparation:Wash the berries well and remove the pits. You can do this with a fork or use a regular paper clip. Then put the pits in a saucepan and pour in three glasses of warm water. Put the dishes on low heat and bring the liquid to a boil, then strain. Sprinkle the remaining pulp with granulated sugar and put it in the refrigerator for 60 minutes. When the berries release juice, drain the nectar and return the cherries to the pit broth. It should be cooked exclusively over low heat, no longer than a quarter of an hour. When you are done, rub the pulp through a fine sieve and put it in a saucepan. As you can see, this recipe is quite unusual, because often the pits are not involved in the process of making jelly, but here everything is the opposite. The end result will pleasantly surprise you - the drink will be very tasty and aromatic. But first, it should be brought to mind. Therefore, add the remaining sugar to the syrup and boil it. Now, in a separate bowl, combine the starch and 200 milliliters of water, stir well. Pour the resulting solution in a thin stream into the hot jelly and continue working with a spoon. Add the diluted citric acid and, at the very end, the cherry juice. Keep the jelly on the fire for another three minutes, then turn off the burner and cool the liquid. Before serving, pour the warm drink into portioned cups and, if desired, garnish with two mint leaves. Enjoy!
Cherry-apple jelly with cinnamon
There are two ways to cook jelly.If you prefer the simplest option, so to speak, for the lazy, buy a special powder at the nearest store and then follow the instructions. Usually it is enough to pour water into the dry solution and heat the mixture over low heat. This is, of course, very easy, but keep in mind that such a drink is not very healthy, because it consists entirely of preservatives, dyes, emulsifiers and other substances that manufacturers add to their products. Moreover, “quick” jelly is contraindicated for children, so it is better to learn how to make it yourself, especially since it is not as difficult as it seems at first glance. We suggest mastering the cherry-apple recipe. Ingredients:
- Ground cinnamon - to taste (add no more than two teaspoons)
- half cup of cherries without pits
- potato starch - ten grams
- one large apple
- 1000 milliliters of water
- 30 grams of sugar
Method of preparation:If you are going to make a drink from dried cherries, soak them in water for half an hour in advance, then keep them on low heat for seven minutes. The berries should soften, and if you are using fresh ones, just carefully remove the pits. Then remove the core from the washed apple, and cut the pulp into small cubes of the same size. Pour the fruit into a deep saucepan and fill it with water. Now put the dishes on the stove, turn on a low flame, heat the syrup. Then pour in granulated sugar and cook for about ten more minutes. While the mixture is boiling, dissolve the potato thickener in a glass of water, add a pinch of cinnamon here and mix the ingredients thoroughly so that they are completely dissolved. Pour the solution into the bubbling apple-cherry syrup, continuing to stir it, otherwise the formation of lumps cannot be avoided. Wait until the mixture boils, remove it from the stove and lower the bottom of the dish into a sink with ice water. This way the drink will cool much faster. As it cools, it will become thicker, and the taste and aroma of cinnamon is more pronounced when hot. Kissel has another feature: after a while, its surface becomes covered with a thin film. To prevent this, sprinkle the drink with a small amount of sugar. However, some people prefer it in its natural form, because everyone has their own taste. We hope that at least one recipe will be useful to you. Many people love compotes, because they perfectly quench thirst in hot weather, and in winter a hot drink made 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 the jelly is ready. Remember, the more fruits and berries, the richer and tastier the drink. We wish you successful jelly experiments! We recommend reading:
