Puréed cranberries with sugar for the winter - a recipe for making cold cranberry jam with sugar.
Cold jam made according to this recipe retains the beneficial properties of the berry well. Cranberries pureed with sugar for the winter are very simple and unpretentious. Stores well too. The only catch is that it gets eaten very quickly.
This cold jam, to be eaten all winter, must be prepared from several kilograms of berries. For a family of three people, you need to buy at least 3 kg of ripe cranberries at the market, and the same amount of granulated sugar in the store.
We sort out the sour berries, rinse them and put them in boiling water. Keep the cranberries in boiling water for 5-8 minutes.
Place the hot cranberries on a sieve to drain the water. We then use the water to cook jelly or compote.
If you have a blender at home, you can blend the cranberries with it. Instead of a modern kitchen gadget, a traditional kitchen metal sieve will do just fine. Through it, using a large spoon or other device, you need to rub the cranberries.
Next, mix the cranberry puree with the sugar very thoroughly until it is completely dissolved.
The final stage is to distribute the workpiece into jars.
Cranberries mashed with sugar last longer in a cold place and where there is no light most of the time. Anyone who has made cold cranberry jam, please leave a review or write your own options for making it.
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