In Russia, this berry began to be used in the XVI century. In the villages, Cranberry was usually kept in a dark, ventilated place or in a barrel with water. Now they prefer to freeze, as it practically does not lose vitamins and does not change the taste. Before freezing the berries, you need to carefully go through, remove leaves and twigs. Then rinse thoroughly under running water. If there is no confidence as a berry, then you need to dial a large saucepan of water and put in it cranberry. Those berries that do not float on the surface are bad. Then the cranberry should be dried, posted on a towel. Dry berries must be put on a board or a flat plate in one layer so that they are simultaneously frozen. If the cranberry is immediately folded into the bag, then berries can deform, let juice or stick into one com. When the berries are inhabited, they can be folded into the package, removing air from it. Keep frozen cranberries for more than a year.
Frozen cranberries stored for more than a year
Photo: pixabay.com/ru.
Cranberry sauce
Ingredients: 1 glass of cranberries (fresh or frozen), ½ cup of grape juice, ⅓ Sugar glasses, 3 cloves of garlic, nutmeg.
Cooking method: Cranberry go through, if it is fresh, and wash well. Put in a saucepan with a thick bottom. Fall as a bride with sugar and pour grape juice. Bring the mass to a boil on a small fire, constantly stirring. Give the mass to get away ten minutes. If it will get thick, you can add water or juice. Remove the saucepan from the fire and leave to a complete cooling. Then add garlic to sauce to be passed through garlic catcake. Beat the sauce mixer. Add at the request of a nutmeg. Mix.
Cranberry Mousse with Glock
Photo: pixabay.com/ru.
Cranberry Mousse with Glock
Ingredients: 1 cup of cranberries (fresh or frozen), 1 cup of sugar, 3 tbsp. Manki.
Cooking method: Cranberry in a deep bowl turn into a puree. This can be made for a fork or pusher. Pour the berries ⅓ Glass of boiling water. Stir and straighten through fine sieve. The remains of berries (cake) lay out in a large saucepan, pour 2 water glasses and boil 3-5 minutes. Liquid strain and cook the semolina porridge on it until thickening. Then add to the shank ¾ glasses or a glass of sugar. Cook, constantly stirring, before dissolving sugar. Remove the saucepan from the fire. When porridge cools, pour into it the resulting cranberry juice. Mix. Beat the cranberry porridge by a blender until the mass become magnificent. Decay mousse in the creams, decorate cranberry berries and mint leaves.