Gaby
Cranberry jelly can help improve digestive function, but it’s not recommended for people with stomach or duodenal ulcers. If you have gastritis or high stomach acidity, the cranberries’ vitamin C can aggravate symptoms. To soften the acidity, sweeten the jelly with honey.
Ingredients: 1 liter of water; 100 grams of fresh or frozen cranberries; 1/2 cup of honey; 2 tablespoons of potato starch.
Thaw the berries, rinse them, and place them in a sieve set over a bowl. Press the cranberries with a pestle or wooden spoon to extract the juice into a separate bowl.
Pour the mashed berries into the water (reserve half a cup of the water to dissolve the starch). Bring the mixture to a boil, simmer for 5 minutes, then strain it through a fine sieve.
Bring the cranberry broth to a boil.
Dissolve the starch in the reserved half cup of water. While stirring constantly, pour the starch mixture into the boiling broth in a thin stream. Bring it back to a boil, add the cranberry juice you extracted earlier, then remove the pot from the heat. Let the jelly cool slightly, then stir in the liquid honey.
Life Hack
For a medium-thick, semi-liquid consistency, use 2 tablespoons of potato starch per 4 cups of water. To make 1 liter of thick jelly, dissolve 3 tablespoons of potato starch in one-fifth of the liquid (200 ml). Using 6 tablespoons of starch per liter of water gives a texture similar to a soufflé.
