Homemade cranberry marmalade - how to make delicious cranberry marmalade with your own hands

For those who do not like cranberries that are too sour, you can dilute them with sweeter berries or fruits with a neutral taste. Bananas and strawberries make an excellent combination with cranberries. They remove some of the acid, but the sourness and aroma of cranberries still remains.

A simple recipe for cranberry marmalade:

• 1 kg cranberries;
• 750 g sugar;
• 40 g gelatin.

This is the basis. You can add other berries and fruits, but this is the ratio you should follow.

Gently rinse the cranberries.

Mix the berries with one glass of sugar, stir until the berries burst and release juice, and place over low heat.

They must be stirred all the time so that the cranberries do not burn. Bring the berries to a boil and cook for 5 minutes. No more is needed, because cranberries are already soft enough.

Grind the cranberries through a fine sieve.

Add the remaining sugar to the cranberry juice and return to low heat. Boil until the sugar is completely dissolved.

Dissolve the gelatin in water as directed on the package, strain and pour the gelatin into the hot juice.

Remove the pan from the heat and vigorously stir the juice. At first glance, the juice seems a little runny, but that's not a big deal.There is no need to add more gelatin, because cranberries also contain pectins and this is enough to make the marmalade quite dense.

Pour the hot marmalade into sterilized jars, close them, and you can put the cranberry marmalade away for winter storage.

What remains can be poured into molds and refrigerated to speed up hardening.

The bright red color of the cranberry marmalade just begs for heart-shaped molds. This dessert will be a decoration for a romantic dinner.

Some people find tart cranberries not tart enough, so they enhance the flavor with grapefruit. Well, the recipe is quite interesting, so let’s watch the video: