Home made cranberries for winter - photos and cooking recipes

You can store a variety of fruits andvegetables, mushrooms and salads, in the form of compotes, jams, jams, pickles and marinades. There are many ways to twist - emergency, simply fast or conducted in the standard dimensional mode. The main task is not at all in the process of preparation or the desire to close as many cans as possible and set a record of procuring speed. It is much more important to determine the products and recipes of blanks. They should take into account the taste preferences of family members, be useful and make a full diet of winter nutrition.

One of the most worthy candidates for the wintervacancy in a high-quality diet is cranberry. It is worth it to take some space on the shelves allotted under the spin! This berry is endowed with extensive healing properties: it reduces fever, raises hemoglobin in the blood, promotes a better perception of the body by antibiotics. Harvesting cranberries for the winter has a number of beneficial qualities in terms of conservation practices:

• No special thermal or light conditions are required for storage;


• Easy to prepare, easy to prepare juices, compotes, mors, jam or jam;


• Ability to combine. Blanks of cranberries with sugar can be combined with any berries, fruits, cabbage and even mushrooms.

Cooking cranberry compote

1. If berries collected independently in the forest, then they must be carefully sorted and washed. 2

. Cook the syrup. In a liter of boiling water gradually pour 300-500 grams of sugar, depending on the sweetness of berries and taste preferences.

3. We fall asleep berries in jars, leaving about 1/6 of the space free. Here we fill the cooled syrup to the very top.

4. We roll up the cans with "cranberry" stuffing according to the standard procedure.

Cooking cranberry juice

1. Berries must be washed and discarded in a bulky colander.

2. We dip it into boiling water for 3-4 minutes.

3. We pull out cranberries and soften with a fork.

4. The squeezes are filled with water, which previously blanched berries.

5. We bring the berry mass to a boil and squeeze it again.

6. The resulting squeezes and syrup are mixed and brought to a boil.

7. We pour the ready mors on the sterilized jars and roll it until winter time.

We prepare jam from cranberries and blueberries

The next variant of cranberry spins for the winterpromises to be popular with children's audiences. It's about jam. Cranberries are one of the most useful and at the same time sour "forest gifts". In most cases, the first characteristic of the berry and encourages mothers to stock up on cranberry jam for the winter. But the natural sour taste of cranberries like not all children (and adults too).

Tasting of such berry jam endsoutraged cries of the child, the essence of which is to categorically forbid to feed themselves with such acids, even if they are a concentrate of vitamin C. It is easy to make sour jam more pleasant - just add another forest berry (for example, blueberry). Blueberry has an extensive list of useful vitamins, and its sweetness is promised to the child much more than a single cranberry taste.

Berries are washed and put in a small saucepanon the gas. We cook until spore-like holes appear on the surface of the water. On the gas put another saucepan, a little bigger. Here, as the water boils, we pour out the sugar. We spread the berries to the banks and fill them with a cool syrup. The ratio of syrup and berries to each jar is about 1: 5. We roll up the banks with the "cranberry-blueberry" stuffing according to the standard procedure before the winter time.

Author: Katerina Sergeenko