Soviet Cooking

Almost forgotten recipes from past time
Rare Soviet cookbook published 1955 in the USSR

Cranberry jelly

Cranberry jelly

Cranberry jelly
Cranberry or currant 14, 14 sugar, 3 gelatine, citric acid of 0.1

Berries to sort, wash, and then rub or press on the extractor; the resulting juice is put in a porcelain or earthenware dish in the cold. The remaining mass pour hot water and cook for 10 minutes.
Cooked, drain the broth, dissolve in it the sugar, re-heat to boiling, remove from the surface of the syrup foam, to enter prepared gelatin and stir until it dissolves. 
Then the sugar-gelatin syrup to connect with berry juice, to filter, pour into molds and cool.

In the jelly of currants to enhance the taste, you can add a small amount of citric acid.


  1. I simply love cranberries. I bet this would freeze well too! Thanks for the recipe!

  2. Home made jam is always good! Thanks for the recipe!


Next PostNewer PostPrevious PostOlder PostHome