Kissel from cherries: cooking recipes at home

The benefits of jelly have been known since ancient times. In Russia it was prepared not with the addition of starch, but on the basis of a ferment prepared from cereal broth. It was from the word "sour" that its name came about. Especially prized jelly for the ability to improve the work of the digestive tract. The thick consistency of the drink provides soft enveloping of the walls of the intestines, which causes pain and discomfort in it.

It is believed that cherry kissel has an antiseptic effect and even helps to relieve the inflammatory process in the respiratory system. To check this on yourself, it is enough to prepare such a tasty and useful drink according to one of the recipes below.

How to cook a kissel from cherry and starch

This is a traditional recipe for cherry jelly. According to this recipe, it turns out to be rather dense. If desired, it can be made more liquid by adding less starch previously diluted with water. Similarly, cherry jelly can be prepared with a thicker consistency.

Cherry wash, remove twigs and bones. Add the berries in a saucepan and add water (2 tbsp cherry 1 l water). Put the capacity on a plate and bring to a boil, add sugar to taste. Meanwhile, starch (3 tablespoons) is diluted with cold water and gradually poured into a saucepan, without stopping to stir. Give the jelly a minute and you can take it off the fire.

Cherry jelly, the recipe of which is proposed above, is considered traditional, but not unique. Such a drink can be prepared in a multivark of canned and frozen cherries.

Cherry jelly: recipe in the multivark

To prepare the jelly in the multivarker, you need to set the "Soup" mode, load cherry (2 tablespoons), sugar (1 tbsp.) And pour in water (3 l) into the bowl. Close the lid and leave the compote to cook for 30 minutes. At this time, dilute starch (100 g) in water. Then pour it into the compote, set the mode "Maintain heat" and leave the kissel from the cherries to languish for another 5 minutes. After the specified time, the ready-made drink can be poured into a glass jar or poured over glasses.

Simple jelly from canned cherries in own juice

Many housewives can cherry for the winter. It can also be used for making jelly. At 2.7 liters of water will need about a half-liter jar of cherries (savory). In addition, you will need sugar (180 g) and starch (5 tablespoons).

In a saucepan, boil the water, add all the cherries from the jar and sugar to taste. While compote boils, dilute the starch in a small volume of water. Make sure that there are no lumps in the starchy water. Stirring constantly, introduce starch into the kissel from the cherries. Give a boil and you can shoot from the fire. And an hour later you can pour the jelly over the glasses and enjoy the taste of the cherry.

Delicious jelly from cherry compote with mint

This is a recipe for a refreshing jelly with a pronounced cherry flavor and a pleasant mint flavor. In the process of its preparation, the usual compote of cherry is brewed first, and then other ingredients are added, including sugar, starch and mint. How to cook a kissel from cherries for this recipe? It's very simple, if you stick to the sequence of cooking.

From the water and cherries prepare compote. To do this, rinse the cherries (0.6 kg) under running water and, without removing the stone, pour them with water (1.7 liters). When the compote boils, add sugar (170 g) and continue to cook for another 15 minutes. Before removing the pan from the fire, add to the drink three sprigs of mint. Turn off the cooker and let the compote come on for about 1 hour.

Finished compote to drain from berries and sprigs of mint, again put on fire and bring to a boil. At this time, starch diluted in water. To do this, take 0.5 liters of cold water and 2.5 tablespoons of starch. Stir well so that there are no lumps. With a thin trickle, pour the starch preform into the compote, allow it to boil again, and you can remove the pan from the fire.

Kissel from frozen cherries

Lovers of jelly prefer to prepare this drink all year round. In the cold form, it is very refreshing in the summer heat, and in a warm state it warms in the winter weather. Kissel from frozen cherries does not lose its useful properties, and cook it as easily as from fresh berries.

Take the cherries from the freezer (you need 1 glass) and put them in a saucepan. Top with 400 ml of water. Put the pan on the stove and bring to a boil. Cook the compote for 10 minutes, and at the end of the cooking, stretch the berries with a press for mashed potatoes. Compote strain and return to the plate, adding sugar to taste.

Prepare a billet for the jelly from starch. To do this, take 100 ml of water and dilute the starch in it (2 tsp). Pour the starch with water into the compote, stirring constantly with a spoon. After a few seconds the kissel begins to thicken. Now the pan can be removed from the fire and after 20 minutes and serve hot jelly from the cherries to the table. This drink will appeal to both children and adults.

Secrets of cooking a delicious cherry jelly

To cook delicious jelly at home will help the following recommendations for cooking:

1. Before preparing the compote, it is desirable to extract the bones from the cherry and squeeze out the juice from the berries, then the cherry jelly will acquire a brighter color and rich taste.
2. Starch is diluted only in a small volume of cold water. If you fall asleep immediately into the water, then instantly formed sticky lumps, which adversely affect the taste and appearance of the drink.
3. When preparing jelly from frozen cherries in water, berries should be added without preliminary defrosting.

Adhering to these simple recommendations, you can easily and quickly prepare a delicious and very useful kissel.