Cranberries and preparations from it. Harvesting cranberries for the winter: simple recipes without cooking

Hello dear readers. Each of us is trying to prepare as many healthy berries as possible for the winter so that we are less sick in winter. When we talk about berry preservation, what comes to our mind first? Of course, aromatic jam, which will become the best substitute for the usual sweets in the cold season. Regular jam is perceived by us more as a sweetness than as a source of nutrients. This is partly true, because any jam during cooking lends itself to heat treatment, which is why the berries lose most of their vitamins. But there is always an alternative, right? Probably everyone has heard about the benefits of cranberries, but not everyone knows how to properly prepare it for the winter so that it will be useful all year round. It will prove to be the best medicine for colds, and also act as its prevention.

Today we will talk about different ways preparation of canned cranberries. There are ways to prepare canned cranberry that do not require the process of boiling berries, which means that all of it useful material will be saved.

What do we know about cranberries? Remember how my mother used to cook us fresh cranberry juice which tasted a little sour and we always asked mom to sweeten the drink. Cranberries were kept only in case someone in the family caught a cold.

In general, this berry is known precisely because of its anti-cold properties, which more than once saved us from possible complications.

Why cranberries are useful - vitamins

As you may have guessed, a fairly large amount of ascorbic acid is concentrated in the cranberry berry, which, in fact, helps to prevent colds. And this happens by strengthening immune system, which in the fall can just weaken great.

In addition, it also stores such useful substances in its composition:

Organic acids (ascorbic, including).
Sucrose, which contains a very small amount, which means that this berry is considered dietary.
B vitamins, which are an indispensable component in regulating the work of all body systems.

Cranberries are known precisely high content vitamin C, the concentration of which is equal to the amount of ascorbic acid in lemon.

It is unlikely that you can eat all the lemon in one go, but the same amount of cranberries will be eaten in a matter of minutes.

The fact is that cranberries contain a small percentage of sucrose, which is just such a "softener" of that very useful acid.

Lemon, in turn, does not contain sucrose, which is why sometimes it is so difficult for us to eat it with a calm face.

In addition, cranberries are quite gentle on the stomach, so that the acidity level will not be disturbed.

Some time ago, cranberries were used exclusively in the form of fresh fruit drink or traditional jam.

But today this berry is considered the heart of everyone vegetable salad, and is even used as an addition to baked duck.

What can we say about conservation? Surely, some changes have appeared here, which will help us prepare the preservation so that all the useful substances of the berry are preserved. By the way, in order to keep the freshness of the cranberries on long time, it is not necessary to immediately engage in canning.

Cranberries for the winter - blank recipes

Any housewife tries to prepare as much as possible cranberry berries for the winter in order to protect your family from unexpected colds... And each of them prepares conservation in its own special way.

Each of the methods is good in its own way, but the level of nutrient content in each of them will be different.

Of course, cranberry jam will seem much tastier to you than sour fruit drink, but think for yourself, after all, fresh berries are always healthier, right?

But giving up sweet jam is not so easy, and no one is forcing you to do this. Nevertheless, some of the vitamins are retained in it, so you should not immediately discard this option.

To prepare such a winter harvest, you need to select only the largest berries, because during the cooking process their shape will be preserved.

So, we wash the selected berries into warm water, after which we wait until all the moisture has evaporated.

We spread the berries and sugar in pre-sterilized jars. Layers fresh berries will replace a certain amount of sugar, which will help our cranberries preserve for a long time.

For greater spaciousness, with laying out a new layer, the jar needs to be shaken a little. Thus, the interaction process granulated sugar with cranberries will speed up significantly.

The largest amount of sugar should be on the top layer. This must be done so that the sugar completely covers last layer berries, because this is how cranberries can maintain their freshness.

Cranberry with honey

To prepare such a yummy it is necessary to get rid of the "garbage" from the berries, then rinse them thoroughly and grind them to a puree state.

This can be done either with a meat grinder or simply by killing them in a blender.

The resulting puree is mixed with the same amount of honey, while it is advisable to use liquid honey. Thus, you can achieve the desired consistency much faster.

Such a product must be stored in the refrigerator, somewhere on one of the shelves. Such a medicine will be used infrequently, but only during illness.

Cranberry puree

For the preparation of this type of preparation, we need only juicy berries, which means that they must be fully ripe.

Already washed berries must be chopped with a blender, then add the same amount of sugar and stir it all.

We leave our mixture for a day so that the sugar is completely dissolved. After the lapse of time, the already homogeneous puree should be refrigerated.

Grated cranberries

In order to prepare such a blank, you need just frozen cranberries, and the frost itself must freeze it.

Such berries are not only riper than usual, but also much softer, which will only help us achieve a uniform consistency.

There are two cooking methods with only slight differences.

We wash our raw materials in the form of cranberries, and immediately separate large berries from small ones. Moreover, the second kneading is much easier, and this can be done with a simple fork. From such a grated cranberry, we only need its juice. Large berries should become a real decoration for future conservation.

We take whole berries and fill them with juice, which we got from small berries. Then we heat up the whole thing, but do not bring it to a boil (this is how we can save all the vitamins).

We lay out the resulting mixture on sterilized jars, and then close them. Next, you should start sterilizing the cans with the contents (for about ten minutes).

Selected ripe cranberries are placed in a saucepan and put on low heat until the juice comes out. Since cranberries are juicy berries, there will be a lot of juice, respectively. When the juice level completely covers all the berries, you need to immediately remove the pan from the heat and let the contents cool. Then we put our mixture in each jar, sterilize and roll up.

Uncooked cranberries

Remember how grandmother scattered red berries on the bedspread that she placed in the basement. And we were always surprised how these healthy berries could keep their fresh appearance for such a long time.

Moreover, they could be stored almost all winter, thanks to which one could enjoy fresh fruit drinks even in the most severe frost.

The main thing is to provide the berries with just a cold room so that they do not deteriorate. Here it is important to monitor their condition, and not to allow a strong drop in temperature.

Of course, frozen berries will retain their taste and nutrients for a while, but winter is famous for its sharp temperature drops.

Therefore, it will last until the first melting of the ice, along with which our cranberries will defrost. After all, it is then that you will have to use all the berries at one time, since the thawed berry will begin to deteriorate quickly enough.

And this is due to the fact that with defrosting of the berry, a certain amount of moisture will remain on its surface. As we know, moisture contributes to the rapid deterioration of any fresh product.

It is unlikely that it will be possible to store cranberries in the apartment for a long time, so we will have to resort to freezing the berries using the freezer.

Usually we wait for the cranberries to ripen completely, so that all essential vitamins... And quite often, this time falls just on the first frost. What to do in this case?

Until the first morning rays of the sun begin to "melt" the frozen cranberries, you need to quickly pick off all of its berries.

After that, right on the spot, it is better to immediately sort out the berries, because bringing it into a warm room is quite dangerous. In these few minutes, it can begin to melt, along with which it will begin to lose its beneficial properties.

Therefore, immediately after you have left only edible berries, you must immediately place them in a certain vessel. It can be a simple dish that will be closed with a tight lid, or a tight plastic bag with a fastener.

Since this berry has already been frozen by the frost itself, even after being in a warm room for a while, it may thaw a little.

And this can cause the berries to stick together, which is why some problems may arise with their future defrosting.

But if you managed to collect the cranberries before the onset of frost, then you can carefully sort the berries, and do not rush anywhere. After that, you need to immediately rinse them and leave them for a while so that they dry.

When excess moisture evaporates, you should distribute the cranberries in several containers and place in the freezer.

Soaked cranberries

Previously, people did not have such a luxury as a refrigerator, which means they had to come up with ways to preserve food for a long time.

Cranberries were considered one of the most effective drugs for the treatment of colds, so it was important to prepare at least a small amount of such a remedy in order to survive the winter.

Soaked cranberries simple cold water, moreover, an oak barrel, which was tightly closed, served as a vessel for this procedure.

Such a precious remedy was put in the coldest place in the house, most often it was the pantry. Thus, the cranberry remained in constant coolness, which means that all its beneficial properties remained with it.

Now, such an operation is unlikely to be done in a city apartment, right? Therefore, there are several alternative ways preservation of the freshness of such a product.

Fresh cranberries must be sorted out by selecting only ripe and undamaged berries. "Selected" berries must be thoroughly washed, and then distributed over glass jars, and fill with cool water. Banks should be sterilized in advance. Next, we close each can with a tight plastic cover and put it on the bottom shelf of the refrigerator.

In order to get rid of excess acid, you can pour cranberries with sweet syrup. Usually, this method is done specifically for children who refuse sour berries.

For a kilogram of fresh cranberries, you need only a tablespoon of sugar, which must be dissolved in two glasses of water.

Our syrup should boil until the granulated sugar is completely dissolved. After our sweet water cools down, you can immediately pour the prepared berries with it.

By the way, if you are a spice lover, then you will definitely like the idea of adding a little cinnamon or ginger to the prepared syrup. And those who like spice can add a little black pepper to such a cranberry mixture.

Cranberries for the winter - compote recipe

This drink will be an appropriate treat at any time of the year. Due to its acidity, in summer time it will help quench your thirst.

And if you add a little mint and ice to it, then it will be simply impossible to tear yourself away from such a cocktail.

To prepare a three-liter jar of such a compote, you will need some fresh cranberries, which must be washed and dried.

Already in warmed-up jars, you need to put fresh berries, and pour sugar syrup, the proportions of which will be equal to one to one.

Banks must be immediately closed with lids and sterilized at a temperature of one hundred degrees. If it is a liter jar, then the sterilization time should be up to half an hour.

Kissel based on frozen berries

To prepare it, you need to sort out one and a half cups of berries that you have frozen in advance. Why did we choose frozen berries?

Because after defrosting they will be much softer than fresh ones, and this is exactly what we need. After all, the first thing we will do is to grind them.

After that, gauze will come in handy, in which we will put our mashed potatoes in order to get as much juice out of it as possible.

In no case are we throwing away the cake, since we will still need it as a basis for future jelly.

Place the remaining cake in a saucepan with water, and boil the whole thing for about five minutes. Next, we need to get rid of the remnants of the berries, so we filter the resulting broth.

We put the resulting liquid on the fire again, but with the addition of a glass of sugar and cranberry juice.

We reduce the fire to the minimum, and immediately add four tablespoons of starch (we dilute it with water in advance).

We boil the whole thing for about three minutes, and give our jelly a rest. That's all, you can enjoy cranberry jelly even in winter.

Thanks to several simple ways harvesting such berries as cranberries, you will provide your body with a constant supply of nutrients, thanks to which your immunity will be ready for any difficulties.

See, preserving cranberries isn't necessarily just jam. Of course, no one will refuse such yummy food either, but you can diversify your diet with other types of preservation.

By using such cranberry preparations, you can not only protect yourself from colds, but also treat them if they occur.

And of course, you can just enjoy unforgettable taste cranberries, without thinking about any sores there.

Read my interesting articles:

Delicious blanks for you! Cook with love and pleasure! Let the cranberry preparations for the winter delight you in winter.

The indisputable benefits of cranberries encourage home cooks to take care of its presence on the table not only during the harvesting season, but also in winter. We bring to your attention the best recipes for preserving bright red berries. Harvesting without lengthy cooking, delicious compote and jelly, recipe sweet cranberries in sugar. The harvesting methods we have collected are distinguished by minimal heat treatment, which allows you to preserve all the nutrients of the miracle berry.

Cranberries on the table - medicines from the table

In the cold climatic zone of Russia and Europe, in swamps and on moist forest soil, a silvery shrub with fiery red dots spreads along the ground. Cranberries have a pronounced sour taste, you won't eat a lot of them. And it is not necessary, because each tiny berry is unique in its composition:

rich complex of organic acids;
pectin substances;
sugars, glycosides;
vitamins of group B, PP, K.

The health-promoting spectrum of cranberries is very wide; it is used for a number of serious diseases. Therefore, we can safely say that periodic consumption of red berries helps to forget about medications.

This berry is not only useful, but also tasty in the form of drinks and jams, as an additive to vegetable and meat dishes.

How to prepare cranberries without boiling

Recipes for harvesting miracle berries for the winter differ in a significant variety and creative approaches hostesses and cooks. One of the basic principles of canning is minimal heat treatment or lack thereof. Soaked berries, for example, are harvested by simply pouring clean cold water over the cranberries.

It's a paradox, but you can "cook" cranberry jam without boiling. To do this, you need a kilogram of cranberries and the same amount of sugar:

It is necessary to clean the berries from twigs, leaves and other debris.
Rinse well under running water, dry on a paper towel.
Mix cranberries with half of the prepared sugar and grind with a wooden crush so that the sugar completely dissolves. A blender is not suitable for this purpose, since the acids contained in the berries can react with the metal.
Sterilize several cans, place a ready-made aromatic mixture, cover with the remaining sugar.
Close with metal or plastic lids and take to a cold place.

In winter, such a jam saturated with vitamins will be indispensable for compotes and cranberry fruit drinks, and just for drinking with tea during acute respiratory diseases.

Attention! Cranberries differ from other berries harvested for the winter without boiling in that they do not have to be stored in the refrigerator. Just a cool place is enough. The fact is that the composition of a healthy berry contains citric and benzoic acids, which prevents it from deteriorating.

Freeze cranberry recipe

For preparing salads and vegetables, pickling cabbage and creating sweet and sour, savory and hot sauces in winter, cranberries preserved in the freezer are useful. Usually, for this, a fully ripe berry is used, harvested after the first frost.

Advice. To strengthen the immune system and increase the tone of the body, it is recommended to use 100 grams. cranberries a week.

There are 2 recipes for freezing peat "sourness".

The first option involves the use of berries of any size, whole and slightly crushed. They are washed and put into portioned containers, then frozen.

For the second method, it is advisable to prepare large, whole berries. The washed cranberries are thoroughly dried and sprinkled in a thin layer on a tray. After 2-3 hours, the red lights, placed in the freezer, are ready to be poured into a plastic container. On the lid of each food container, stick a leaflet with the date of freezing and the name of the product. These berries will decorate any dish!

Dried cranberries support immunity in winter

Experts recommend another way to harvest cranberries for the winter. It was actively used by our ancestors. Berries scattered on a flat surface used to last for months. To do this, they did not need to be processed, it was enough just to find a dry, cool place in the house.

Attention! Dry berries in the oven for 5-6 hours at a temperature of about 70 ° C. It is necessary to turn the fire berries from time to time to dry evenly. This is not possible in an apartment with central heating, so the cranberries are simply dried in the oven and then placed in hermetically sealed storage containers.

Sugar-coated cranberries are a favorite treat for children

Candied cranberries are also considered a simple recipe for peat berries, ground with sugar (this option is given above). But we have selected one more for you interesting way harvesting cranberries. Candied berries look like candy and are popular with kids. Sometimes - this is the only way to get the baby to eat "vitamin".

For cooking you will need:

500 gr. cranberries;
the same amount of sugar, or a little more;
water.

How to cook properly:

To wash and sort out the peat wealth. Pierce each berry with a toothpick.
In an enamel saucepan, boil water with most of the sugar so that it completely dissolves.
After cooling, pour the berries with the resulting syrup, cover and refrigerate overnight.
The next day, drain the syrup (it can be used separately) and wait for the berries to dry.
Dip each cranberry in sugar so that it is completely covered with it.

The treat for children is kept in the refrigerator, but, alas, the shelf life of this dish does not exceed two weeks. However, candied cranberries are eaten much earlier.

We will cook cranberry compote without worries

For cooking fragrant compote from cranberries you need a saucepan and water. Culinary experts advise against using large amounts of sugar. Perhaps a drink without sugar, or with a small amount of it, will seem more refreshing and invigorating to you. How to cook cranberry compote correctly?

Boil water with added sugar to taste.
Dip the cranberries into the syrup, wait for the second boil and immediately turn off the drink. Compote is ready.
Before harvesting for the winter, cranberries are boiled for 5-10 minutes. and rolled up in pre-prepared sterile balloons.

Advice. To add a spicy touch, you can add cloves, vanilla or cinnamon to the drink before the drink is ready.

Cranberry compotes will amaze original taste if you add any berries and fruits to them. Apples, currants, raspberries, cherries, rose hips, sea buckthorn, raisins, dried apricots are suitable.

How to make delicate cranberry jelly?

There is nothing complicated in making jelly, according to this recipe sweet drink with sourness is prepared in 15 minutes. You need to collect the required ingredients:

3 tbsp. frozen berries;
1.5 l. water;
5 tbsp. l. starch;
1 tbsp. Sahara.

To make cranberry jelly you need starch, water and sugar

Action steps:

Bring the pot of water to a boil.
Add sugar and keep on fire for 5 minutes. after boiling.
While the starch is dissolved in water, strain the resulting compote.
Put the drink without berries on the oven again. After the appearance of bubbles, slowly, in a thin stream, pour in the starch and mix the jelly well.
Turn off immediately when signs of boiling appear.

In the article we discuss cranberries for the winter, recipes for cooking with and without boiling, for serving with sweet and meat dishes. You will learn how to make delicious homemade jam and jam, cranberry compote, sauce and marmalade, and what to consider when preparing sauerkraut with cranberries.

You can save cranberries for the winter frozen or as delicious blanks If you want to save cranberries for the winter in fresh, freeze it. Use berries harvested in early autumn or after the first frost. In the first case, the cranberries are still unripe, but strong, and it is convenient to sort them out. Before harvesting berries, they are left to ripen in a bright room with good ventilation. In the second case, the cranberries are tasty and sweet. But before storing the cranberries for the winter, they need to be quickly processed and frozen, as they can wrinkle.

Basic rules for freezing cranberries:

Sort out the berries, remove damaged and spoiled ones.
Wash with plenty of cool water, wait for it to drain, sprinkle the cranberries on a towel and pat dry.
If the berries are ripe, arrange them in plastic containers.
If you are freezing unripe fruits, sprinkle them in small portions in plastic bags and wrap with a flat briquette.
Place the bags in the freezer and select the fast freeze setting.
The temperature when storing cranberries for the winter should not rise above -18 ° C.
If the berries are thawed, they must be processed immediately.

Soaked cranberries for the winter

To prepare soaked cranberries for the winter, use unripe berries harvested in early autumn and berries slightly frozen in the frost. Make the workpiece in glass or enamel dishes.

You will need:

cranberries - 5 kg;
granulated sugar - 5 tablespoons;
salt - 1 tablespoon;
water - 2.5 liters.

How to cook:

Rinse the berries with cold water, pour into a saucepan and shake.
Pour water into a separate bowl, add sugar and salt and boil.
Cool the resulting syrup and add to the berries.
Refrigerate cranberries.
Sprinkle sugar over the dish 2 hours before serving.

Calorie content:

Calorie content per 100 gr. product 20.3 Kcal.

Cranberries for the winter in their own juice

If you are looking for a way to make cranberries for the winter without cooking them, try the berry recipe in own juice... Only fruits harvested after the first frost are suitable for the recipe. They are juicy, ripe, and easy to juice. Store cranberries in sterilized jars. The sterilization time depends on their volume - 10 minutes for ½ liter dishes and 15 minutes for 1 liter dishes.

You will need:

cranberries - 2.65 kg.

How to cook:

Mash 1.5 kg of berries with a crush or chop in a blender.
Heat the mass over low heat and strain through several layers of cheesecloth.
Pour the resulting juice into enamel pot.
Add the remaining berries to the juice and heat, but do not boil.
Lay out the workpiece in hot sterile jars, put them in a water bath and cover with boiled lids.
After 10-15 minutes, wrap the jars in a warm cloth.

Calorie content:

Calorie content per 100 gr. product 21.2 Kcal.

Cranberries, mashed with sugar for the winter

Mashed cranberries for the winter retain their beneficial properties, since they are not heat-treated... However, due to the lack of cooking, its shelf life is reduced. To prolong the shelf life of cranberries mashed with sugar for the winter, follow the recipe unchanged and take into account the following recommendations:

Always sort out the berries, removing spoiled and rotten fruits.
Rinse the cranberries thoroughly.
Dry the berries before processing so that not a drop of moisture remains. Otherwise, you will create an environment in the jar favorable for the reproduction of microorganisms.
Banks must be dry and sterilized.
Store this workpiece in the refrigerator or other cool place.

Before preparing cranberries for the winter with sugar, classic recipe, keep in mind that the taste of the dish is sweet and sour. If you have a sweet tooth, increase the amount of granulated sugar by 30-50%. It is impossible to reduce its quantity.

You will need:

cranberries - 1 kg;
granulated sugar - 1 kg.

How to cook:

Sort out the cranberries, rinse and spread on a cotton cloth so that the water completely drains from the berries and they dry out.
Grind the fruits with a meat grinder or blender until puree. To get more tender puree, use a sieve.
Add sugar to the cranberry mass, cover the container with a warm cloth and leave in a cool place for 8-12 hours.
Arrange the mashed cranberries in sterilized jars, cover with airtight lids and store in the refrigerator.

Calorie content:

Calorie content per 100 gr. product 208.6 Kcal.

Homemade cranberry jam

Cranberry jam can be made in less than 30 minutes Cranberry jam is a popular way to preserve cranberries for the winter without freezing. To prevent the dish from losing its presentable appearance, place homemade jam in the jars only after it has cooled completely. When the hot mass is rolled up, the syrup remains at the bottom of the dish, and the berries rise up.

If you want to experiment with cranberry jam for the winter, add apples or walnuts to a simple recipe. You can also add vanilla sugar.

You will need:

cranberries - 1 kg;
granulated sugar - 1.5 kg;
water - 500 ml.

How to cook:

Pour water into a saucepan, pour the washed berries into a colander and blanch them in boiling water for 2-3 minutes.
When the cranberries are soft, transfer them to another saucepan.
Add sugar to the blanching water and cook the syrup.
Pour the bubbling syrup over the cranberries, bring to a boil and cook over high heat for 10 minutes until the mass thickens. Skim off the resulting foam.
Reduce heat and simmer the jam for 10-20 minutes. Dessert is ready if you drop it on a saucer, and after cooling it does not spread.
Leave the jam to cool so that the berries are saturated with syrup, and only the next day, pour it into the jars.

Calorie content:

Calorie content per 100 gr. product 212.1 Kcal.

Cranberry compote

For the preparation of cranberry compote for the winter, choose fresh cranberries. The berries must be whole and not spoiled. Before boiling the compote, be sure to rinse the fruits. Leave them in warm water for 5 minutes, and then "bathe" in cold water... Boil the berries in a 4 liter saucepan.

As the cranberry lends the drink sour taste, you can make it sweeter with apples. Serve chilled apple compote with cranberries for the winter.

You will need:

cranberries - 300 g;
apples - 2 pcs.;
granulated sugar - 100 g;
water - 3 l;
orange peel - 1 tablespoon

How to cook:

Pour sugar into a saucepan, cover with water and put on fire.
Wash the apples and cut into small pieces.
When the water boils, add the cranberries, apples, and zest.
Boil the drink for 10-15 minutes.
When the apples are tender, turn off the heat.

Calorie content:

Calorie content per 100 gr. product 16 Kcal.

Homemade cranberry syrup for the winter

Sugar cranberry syrup for the winter complements desserts, berry and fruit cocktails and fruit salads... The recipe includes sugar, cranberries and water. Berries can be either fresh or frozen. If you want to make original cranberry syrup for the winter, recipes can include cinnamon, vanilla sugar, ground nutmeg and other spices.

You will need:

cranberries - 1 kg;
granulated sugar - 1 kg;
water - 1 l.

How to cook:

Pour the berries into a saucepan and cover them with water so that it covers the cranberries.
Bring the mixture to a boil over low heat.
Reduce heat and simmer berries for 10-15 minutes. Stir them occasionally so that the cranberries begin to burst and juice up.
Squeeze the berry mass through cheesecloth. Combine juice and cranberry compote.
Pour into a saucepan, add sugar and cook until thickened over low heat.

Calorie content:

Calorie content per 100 gr. product 139.1 Kcal.

Cranberries with ginger and honey

Cranberries for the winter with honey and ginger complement each other in taste and therapeutic effect... To preserve the beneficial properties of foods, make cold jam out of them without cooking. Take berries fresh or frozen. It is better to take honey from bees, rapeseed or sunflower, since it does not have bright aroma and it crystallizes uniformly. The ginger root must be fresh.

You will need:

cranberries - 500 g;
liquid honey - 600 g;
ginger root - 70 g.

How to cook:

Rinse the cranberries under cool water and pat dry on a paper towel.
Peel the ginger. Grate or chop into small cubes.
Grind the cranberries in a blender or meat grinder.
Add cranberry puree, honey and ginger to a deep bowl and stir.
Leave the cold jam in a warm place for 2-3 hours to completely dissolve the honey in the mixture. Then stir the workpiece again.
Wait for the jam to thicken and look like jelly. Place it in sterile jars and cover with nylon lids.

Calorie content:

Calorie content per 100 gr. product 195.3 Kcal.

Cranberries with orange and lemon

Cranberries with orange and lemon will help to increase immunity. Mashed cranberries with orange and lemon are suitable for the winter as berry dessert or sauce for sweet milk porridge.

You will need:

cranberries - 2.5 kg;
granulated sugar - 3 kg;
lemon - 2 pcs.;
orange - 4 pcs.

How to cook:

Rinse berries, lemons and oranges in cold water.
Cut citrus fruits into 4 pieces and remove seeds. Cut the fruit into pieces, leaving the rind, then mince or blender.
Pat the cranberries dry with a paper towel and add to the citrus puree.
Pass the workpiece through a meat grinder twice, add sugar and stir.
Divide the mashed cranberries with orange and lemon into sterile jars.

Calorie content:

Calorie content per 100 gr. product 202.3 Kcal.

Homemade cranberry marmalade

Surprise guests with cranberry marmalade Homemade marmalade from cranberries for the winter - preparation for the winter, which can be served with buns, pie, ice cream or eaten with tea. If you don't like the sour taste of cranberries, dilute it with the sweetness of bananas or strawberries.

You will need:

cranberries - 1 kg;
gelatin - 40 g;
granulated sugar - 600-700 g.

How to cook:

Pour the washed berries into a saucepan and mix with 1 cup granulated sugar, pressing lightly so that the skin bursts and juice appears.
Place the saucepan on low heat, wait for the mixture to boil, and cook for 5 minutes. Stir all the time, otherwise the cranberries will burn.
Transfer the berries to a fine sieve and grind.
Pour the remaining sugar into the released juice and cook over low heat until completely dissolved.
Dissolve the gelatin in water according to the instructions on the package, strain through several layers of cheesecloth and pour into hot cranberry juice.
Remove the pot from the stove and stir the liquid thoroughly. Pour it into jars, cover with airtight lids and set to cool.
After cooling, remove the jars in a cool, dark place.

Calorie content:

Calorie content per 100 gr. product 175.5 Kcal.

Cranberry jam

Cranberry jam - delicious and healthy delicacy So that cranberry jam for the winter has a balanced sweet and sour taste, take the same amount of sugar and berries. Since jam in this recipe cooks very quickly, it is similar to the recipe for cranberry jelly for the winter. However, unlike jelly, the dish turns out to be denser and contains crushed pieces of berries.

You will need:

cranberries - 1 kg;
granulated sugar - 1 kg;
water - 2 glasses.

How to cook:

Pour the cranberries into a saucepan, cover with water and cook until the berries burst.
Collect unboiled cranberries with a slotted spoon, crush and place with the rest. Add granulated sugar and stir.
Remove the pan from the stove and rub the berry mass through a sieve. There should be no seeds or skins left in the dessert so that the jam is transparent and homogeneous.
Return the mashed cranberries to the pot and cook for 10 minutes over medium heat.
Spread the boiling jam in sterile jars, roll up and turn over.

Calorie content:

Calorie content per 100 gr. product 170.3 Kcal.

Cranberry sauce

Make a sauce with cranberries that goes well with meat and poultry Sweet and sour sauce from cranberries for the winter in to the fullest reveals the taste of meat and fish dishes... To make the dish tasty, follow the rules:

Use frozen berries for winter cranberry sauce recipes. Unripe fruits add bitterness to the dressing.
Only cook the sauce in an enamelled non-metallic container.
Store the dressing in a glass container in the refrigerator for no longer than 2 weeks.

For chicken, duck and turkey dishes, American-style cranberry sauce is suitable.

You will need:

cranberries - 150 g;
granulated sugar - 50 g;
lemon - 1 pc.;
orange - 1 pc.;
cinnamon - 1 pinch;
carnation buds - 3 pcs.;
nutmeg - 1 pinch.

How to cook:

Combine the sugar and cranberries, transfer to an enamel pot and cook until the berries burst.
Wash the citrus fruits and peel off the zest with a knife. Squeeze the juice from ½ orange and a small lemon wedge and stir.
Add zest, cloves, cinnamon and nutmeg to the cranberry syrup.
Boil the mixture for 5 minutes, pour citrus juice and keep on fire for another 5-10 minutes. The cooking time depends on how much thick sauce Do you want to.

Calorie content:

Calorie content per 100 gr. product 68.2 Kcal.

Sauerkraut with cranberries

Delicious snack- sauerkraut with cranberries Sauerkraut with cranberries for the winter is a popular preparation for serving meat and poultry dishes. You can make vinaigrette, salad, filling for pies and pies from it. Before salting cabbage with cranberries for the winter, and then fermenting for 2-3 days, carefully measure all the ingredients according to the recipe. Excessive amount salt will inhibit the fermentation process during conservation.

There are many recipes for pickling cabbage for the winter with cranberries, including pickled cabbage with cranberries for the winter. For any of them, use only late-ripening cabbage, since such heads of cabbage are dense, hard and have enough acid and sugar to ferment.

Also observe following tips when salting cabbage with cranberries for the winter:

Watch the process of food fermentation and pierce the cabbage in time to release gases. Otherwise, the dish will acidify and acquire an unpleasant taste.
Do not add a lot of cranberries to the dish so that the preparation does not turn out sour.
Close the jars with a lid and a clean cloth before fermentation begins.
Determine the taste of a dish by the foam that is released during the fermentation process. The taste should be sweet and sour.

The classic winter sauerkraut recipe with cranberries consists of cabbage, carrots, sugar, cranberries and spices for aroma and taste.

You will need:

cranberries - 150 g;
granulated sugar - 50 g;
cabbage - 2 kg;
large carrots - 1 pc .;
salt - 90 g;
bay leaf - 3 pcs.

How to cook:

Peel the cabbage from top leaves, wash, cut in half and remove the stump. Chop the food into strips.
Grate the peeled carrots. Wash and sort the cranberries.
Mix carrots with cabbage in a container, sprinkle with salt and sugar and grind so that the vegetables give juice.
Place a bay leaf in the bottom of a saucepan.
Layer cabbage, cranberries and bay leaves.
Tamp the workpiece so that the cabbage and cranberries start juicing.
Cover the pot with a flat object and place the oppression on top.
Keep sauerkraut in a warm place for 2-3 days.
As soon as you see foam on the surface of the cabbage, make a couple of punctures with a long handle of a wooden spoon. Leave the cabbage for another 1 day.
When the fermentation process is over, transfer the billet to the jars, cover with lids and refrigerate for storage.

Calorie content:

Calorie content per 100 gr. product 34.9 Kcal.

For more information on how to prepare cranberries for the winter, see the video:

What to remember

Regardless of the recipe chosen, before preparing the cranberries for the winter, carefully sort the berries and remove the spoiled fruits.
Popular recipes for cranberries with sugar for the winter without cooking - freezing fresh berries, cranberries in water for the winter, cranberries in their own juice, cranberries with ginger and honey, cranberries with orange and lemon and sauerkraut with cranberries.
Use jam, homemade preserves as a sauce for sweet cereals, pies and buns, homemade syrup and cranberry marmalade.
For meat, fish, and poultry dishes, serve cranberry sauce.

Recipes for keeping healthy and healthy for the winter delicious cranberries simple and will not take long. And the best of them, such as cranberries in sugar, have been tested by centuries of ancestor experience. Without boiling cranberries for the winter, you can make both compote and mashed potatoes. Cranberry jelly or fruit drinks will help your family easily and tasty get rid of annoying colds in the cold season.

General information about cranberries

Cranberries are small, golden-green shrubs found in swamps in cooler regions of Europe and America. It bears fruit in the period from August to September. Its small berries are like rubies that sparkle on silvery leaves. This berry is amazing in the amount of nutrients it contains:

organic acids (ascorbic, malic, quinic, citric, benzoic, ursolic);
Sahara;

Cranberries are known for their huge vitamin C content

glycosides;
pectin substances;
vitamins (PP, K and group B).

The unique composition of cranberries makes it one of the the best berries for medical and dietary food. Cranberry helps to increase immunity, prevents vitamin deficiency and vascular sclerosis, easily cleanses the body of harmful elements and substances - that is, it significantly heals a person and makes his life better.

The trend towards healthy eating practices in the past few decades has increased the use of cranberries in both dietetics and simple daily cooking. Put this wonderful berry in drinks, as well as in meat and vegetable dishes... Therefore, it is useful for all housewives practicing canning to learn how to make simple and useful blanks for the winter to enrich the daily diet with it in the cold season.

Recipes for preserving cranberries for the winter without preservation

In village houses, red berries were often stored in winter by simply spreading them out in a cold, dry room. This was done in this way: the cranberries, which are naturally preserved due to the content of benzoic acid, were sorted out, ventilated until dry and scattered in a thin layer in a cool dry place. After a certain time, the berries were sorted out again to remove dried and wilted ones. However, it is unlikely that it will be possible to store cranberries in an apartment so simply due to the lack of space.

The following methods are more suitable for conditions in modern urban apartments.

Attention! When using one of them, you should remember: it is better to process cranberries quickly, without putting it off on the back burner, so that the berries are not crumpled or withered.

Frozen cranberries

This method is the fastest and easiest. It is ideal for cranberries, which the frost has managed to catch. First, the berries should be disassembled, damaged and wilted ones removed. Then rinse the rest, sparing no water, rinse with a stream of clean cool moisture. When it is drained, spread the berries on a cloth in a thin layer and dry. Then separate the ripe raw material from the "strong" one. Put the first in plastic containers, the second in cellophane bags (form in the form of briquettes).

Frozen cranberries retain all the beneficial properties

Place containers and bags in the freezer and turn on instant freeze, which retains useful properties. At temperatures from - 18 degrees, cranberries can be stored for two or more years. Thawed cranberries must be eaten immediately.

Soaked cranberries

When there were no refrigerators yet, cranberries were kept for the winter by following recipe... Pour the berries into oak barrels cold water from a spring, press down on top with a heavy wooden cover and place in a cool part of the house. It is clear that doing this in the city is at least problematic. What to do?

Method one. Sort out the cranberries, get rid of all imperfect berries. Thoroughly wash the remaining raw materials, pour over with cool purified moisture and transfer to pre-sterilized jars. Pour the vessels clean water(higher than the berry level), cover and place in a cool place.
Second recipe. So that the cranberries and water with it are not so sour, a weak sweet syrup is added to the workpiece. For 1 kg of raw materials, you will need 1 tbsp. l. granulated sugar and a pinch of salt. Dissolve the prepared ingredients in 2 glasses of water, boil, cool. Pour the syrup over the berries and mark in a cold place. To add flavor spicy note, you can add cloves, a little cinnamon or allspice peas to the cranberries.

Cranberry preparations for the winter

Today, women do not just save cranberries during cold weather, but create from it. delicious preservation with added sugar. Drinking tea with cranberry jam with your family on a cold winter evening - could something better be possible? And cranberries in their own juice or puree from these berries perfectly help to cope with autumn and winter colds! How do you prepare these healthy things? Very simple!

Cranberries with sugar

Take large ripe cranberries, wash them, sort them out, dry them. Put in layers with sugar in chilled sterilized jars, shaking and tapping the vessels to better fill the space. The top layer in each jar is sugar. Cover the finished cranberries with a lid and mark in the refrigerator.

Cranberry puree

This version of winter cranberry harvesting is not difficult. Sorted, washed and dried berries should be chopped in a blender and mixed with sugar in a one-to-one ratio (you can put a little more sugar than berries). Wait a day for the sugar to dissolve. After the lapse of time, place the puree in glass vessels and find a place for them in the refrigerator.

Cranberries in their own juice

For this recipe for harvesting cranberries during cold weather, it is best to take raw materials "hit" by frost. These berries are more ripe, they release juice better and will not lose their beneficial properties from heat treatment.

The first way. Rinse raw materials, sort out, separate small berries from large ones. Mash small cranberries with a fork, warm slightly and squeeze out the juice. Dry more berries, place in enameled dishes, add the juice (ten glasses of cranberries - half the juice) and warm it up without boiling. Label raw materials in heated dry sterilized vessels. Close the jars with boiled lids and heat in a water bath (liter - for a quarter of an hour, half-liter - for ten minutes). After rolling up the cranberries, turn the vessels over and cover with a warm cloth.

Cranberries in their own juice

Second way. Sort ripe large berries, wash and dry, and then put in a steel or enamel pan and heat over low heat or a bath until the juice is released. In the process, the juice will become more, and the berries - less. After completion, put the mass in hot sterilized dry jars, sterilize and roll up.

Advice. All of the above recipes for cranberry blanks can be an excellent basis for making jelly, fruit drink or cocktail, as well as for desserts - jellies and mousses.

Cranberry compote

It is quite simple to prepare unsweetened cranberry compote with sourness for the winter, which perfectly saves you from thirst at any air temperature. To make a three-liter jar of compote, you need to follow these steps.

Disassemble the cranberries, rinse and dry. Put in heated jars and pour sugar syrup (water and sugar - proportions one to one). Banks can be preserved and sterilized at one hundred degrees of temperature (liter - a quarter of an hour, half-liter - ten minutes).

Cranberry compote

That's all! It remains to mark the jars of compote in a dark, cool place - and then get them out in deep winter and enjoy the sour, but so summer taste of ripe berries.

Another recipe cranberry compote... You will need:

1 kg of cranberries;
600 g sugar;
1 liter of water.

Sort the berries, sort out, get rid of imperfect ones. Wash the raw materials with a powerful jet of water (the easiest option is to use a colander).

Place clean raw materials in a saucepan, sprinkle with sugar. Wait until it has settled and turn on the stove. Boil until the sugar is completely dissolved. Add water and cook for another five minutes.

Kissel from frozen cranberries

Ingredients:

1.5 stack. frozen berries;
about a glass of sugar;
2 liters of water;
4 tablespoons of starch.

Kissel can be made from frozen berries

Defrost cranberries and chop in a blender. Put the resulting mass in cheesecloth and squeeze the juice out of it. Do not discard leftovers. Boil water, throw in the cake, boil for five minutes, remove from heat and filter. Return the broth to the stove and at the time of boiling add sugar along with cranberry juice.

Reduce the heat level, carefully add starch, which must be diluted with a little water beforehand. Boil for two to three minutes, then remove from heat and cool. Close the jelly to avoid the appearance of a film. It is possible to drink both hot and chilled.

All of the above cranberry winter preparations will be needed to combat ARVI and create a variety of goodies. Cranberries in sugar - wonderful foundation for tonic drinks, fruit drinks, as well as filling for baking. The easiest way to store cranberries is frozen or soaked. But regardless of the storage method, the result will delight all households and the hostess herself.

Cranberry blanks for the winter: video

Cranberries for the winter: photo

Queen cranberry berry. We make preparations and keep them fresh for the winter

In the cold zone of Eurasia and America, on peat and moss bogs among low pines, an elegant small green-silver dwarf shrub spreads. In August-September, bright ruby drops flash on its thin branches. This cranberry is an amazing berry, it has everything in its composition. The variety of organic acids is amazing: ascorbic, cinchona, malic, citric, ursolic, benzoic. In addition, it contains sugars, glycosides, pectin substances and vitamins PP, K and group B. It is the combination of organic matter and vitamins that provides cranberries with unique properties and a leading position among forest and garden berries in medicinal and dietary nutrition... However, this does not mean that only sick and weak people can use cranberries. Cranberries are good for everyone, without exception. It increases immunity, protects against vitamin deficiency and vascular sclerosis, easily removes it from the body harmful substances in other words, cranberries have an overall healing effect and thus improve the quality of life.

In recent decades, thanks to the insistence of nutritionists, cranberries have been widely used in cooking, and not only for making drinks, but also in vegetables and in meat dishes... Therefore, it will be useful for everyone to know: how to keep cranberries for the winter in in kind to enrich your daily and holiday menu; and, what kind of cranberry blanks can be made for making salads and fast processing her in drinks, sauces and condiments.

Usually cranberries are harvested in three stages. First, slightly unripe strong berries that ripen well in a well-ventilated, light room. Such cranberries are more acidic, but it is convenient to sort and wash them. The second collection period is after the first frost. These translucent berries are tastier, sweeter and more tender. All autumn cranberries are well canned. The third stage is the collection of berries in early spring, which hibernated under the snow. The "snow-covered" berry is the sweetest and tastiest, but it contains less vitamin C and is not suitable for long-term storage.

Previously, cranberries, containing benzoic acid, which protects them from spoilage, were stored in cool, dark rooms in the autumn-winter period without any canning. It was enough to sort it out, remove the spoiled berries, ventilate so that all the berries are dry, and scatter it in a thin layer in a dry and cool part of the house. However, with long-term storage some berries spoiled, withered and dried up. In a city apartment, it is unlikely that it will be possible to preserve cranberries in winter in this way.
The following two methods are more acceptable in modern conditions for the preservation of cranberry berries. They are suitable both for berries that ripen at home, and for those slightly stuck in frost, only such a berry must be processed very quickly so that it does not wrinkle.

We advise you to read:
Cranberry Treatment>

Frozen cranberries

The easiest and "correct" way to preserve cranberries is to freeze them, and the berries of the second harvest, hit by frost, are stored only in this way for a long time. Berries need to be disassembled, spoiled and damaged thrown away. Arrange the berries of the first collection in one layer so that the cranberries are fully ripe. Then wash in a large number water and pour over with clean cold water, let the water drain, sprinkle the cranberries on a towel and dry thoroughly. Arrange very ripe berries in plastic containers, and put strong berries in new plastic bags small portions and wrap in a flat briquette. Put in the freezer and set the fast freeze mode according to the instructions for the refrigerator to save all useful properties... The berry can be stored for several years at a temperature of -18 ° C and below. Thawed cranberries must be processed immediately.

Soaked cranberries

How to preserve cranberries for the winter has long been known. And they did it successfully without freezers. Cranberries were poured cold spring water in oak tubs, a wooden circle with a load was placed on top and stored in the cool part of the hut. Nowadays, there are no problems with spring or purified water, but with a barrel it is more difficult. Instead, they take glass or enamel dishes.
Method 1... The cranberries are sorted out, all debris, crushed and crushed berries are removed. After the berries are thoroughly washed, doused with cold drinking or boiled water, transferred to sterilized jars and poured with water above the level of the berries, put in a cold place.
Method 2... To soften the sour taste of the berry itself and the water, pour the cranberries with a weak sugar syrup. For 1 kg of berries take 1 tbsp. l. sugar and a pinch of salt, dissolve in 2 glasses of water, boil, cool and pour cranberries, put in a cold place. You can add 1 clove, a pinch of cinnamon or allspice to the syrup.

Modern housewives are not limited to these methods of preserving berries and make various preparations from cranberries in the winter using sugar. Jam and cranberry jam - what could be more desirable for family tea! And cranberry puree or cranberries in their own juice - isn't that the most nice way to resist colds or cope with ailments? Moreover, cooking them is not so difficult. For example, just sprinkle the cranberries with sugar.

Natural cranberries with sugar

To do this, large, clean and dry ripe berries and sugar are poured into cold sterilized jars in layers, shaking and tapping on them for maximum filling. A layer of sugar is poured on top. Close and refrigerate.

Cranberry puree

Another uncomplicated way harvesting cranberries for future use - prepare cranberry puree with sugar. To do this, grind the berries with a blender and mix with sugar at the rate of 1 - 1.5 kg of sugar per 1 kg of berries. The next day, when the sugar is completely dissolved, berry puree need to be put in jars and refrigerated. To reduce the amount of sugar, the cranberries are blanched before grinding.

For cranberry blanks with the help of heat treatment, berries hit by frost are better suited, they are ripe, juicy, easily burst and give off juice. Berries that have undergone such processing practically do not lose their beneficial properties. One of best recipes- cranberries in their own juice. There are two cooking methods:

Cranberries in their own juice

Method 1... The washed and disassembled berries must be divided by size. Mash small berries, heat the resulting mass a little and squeeze the juice out of it. Put dry large berries in an enamel pan, add juice at the rate of 10 glasses of berries 4 - 5 glasses of juice, heat, but do not boil, and put in hot dry sterile jars. Put them in a water bath, covering with boiled lids. Sterilize liter cans 15 min, half liter 10 min. Preserve the jars, turn them over, wrap them in a warm cloth or cover them with a textile heating pad, such as a teapot doll.
Method 2. Put the prepared ripe berries in an enamel or steel pan and heat them over low heat or a bath so that the berries give juice. Gradually, the level of berries will decrease. When this process stops, the resulting mass is laid out on hot sterilized dry jars, sterilized and rolled up. Harvesting can be carried out directly in banks. To do this, you need to tightly fill several clean dry jars with cranberries, at the same time put them to heat in a water bath. With a decrease in the level of berries, which will begin to let juice, gradually replenish the jars from one of them. When the level stops changing, keep the cans in the bath for another 10 minutes and roll up.

These blanks from cranberries, as well as frozen and pickled berries- a good base for fruit drinks, jelly and cocktails, they make excellent desserts - mousses and jellies. Jam and jam from cranberries can be prepared for future use and open the jars at will.

Sweet cranberry blanks

Cranberry jam... To make jam, you need to take 1 kg of ripe cranberries, sort out and wash, put in a container for cooking jam, add 2 glasses of water and cook until the peel of the berries bursts. Berries that are not boiled (they usually float on top), catch with a slotted spoon, crush and put to the rest. Pour in 7 glasses of sugar, stir for quick dissolution with a wooden or silicone spoon, from the moment of boiling, cook for 17 - 20 minutes. Make a sample on a saucer, if a drop of syrup does not spread, the jam is ready. Put hot jam in hot sterile jars and roll up, turn over. Before preparing toppings from cranberry jam, it is rubbed through a sieve.

Cranberry jam... 1 kg of prepared berries should be put in a colander and blanched for softening in boiling water for several minutes, removed. Put 1.5 kg of sugar in 2 cups of blanching water, boil the syrup, dip the berries in it, bring to a boil and cook until cooked at a time. To change the taste, you can add blanched apple slices or cooked in advance for half an hour to the berries. walnuts by proportionally increasing the amount of water and sugar for the syrup.

In Russia, cranberries were called a miracle berry or a queen berry for her healing properties... In the United States, it is served on Thanksgiving for festive table... IN folk medicine cranberry is an indispensable component of the treatment of colds, and in the traditional way it is recommended to strengthen and cleanse the walls of blood vessels. Modern scientists believe that it has a preventive effect to prevent some oncological diseases... It will not be superfluous for us to take care of our health and during the season to try to save cranberries for the winter in any of the ways described above to useful berry was on the menu all year round.

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