Cherry drink

  • Nutrition Facts
  • Calories: 70
  • Protein: 0
  • Fats: 0
  • Carbohydrates: 17

    Here we are again, dear readers. We are glad to welcome and no less glad to announce that today we have a day of cherry jelly. Bright, fragrant, healthy for the stomach, but not deservedly forgotten in recent years, cherry jelly will take revenge today. In the old days, even in our near childhood, jelly was held in high esteem. Fruit, berry, milk, caramel - they are all native. Grandmothers cooked them for the holidays just like that in their free time. They were given to us in kindergarten and even in schools. Today is oblivion. Kissel's place as a dessert was occupied by overseas chocolates, various kinders and chewy sweets. Is it just the same replacement? Today we will definitely find out.

    History of the dish

    Initially, kissel is a dish of grain crops (rye, oats, other wheat). The place of origin is Kievan Rus. Nevertheless, the very idea of ​​\u200b\u200bits preparation is still borrowed. It is not clear from whom exactly it was stolen, but kissels began to be prepared in almost all European countries from France to Germany. True, everyone considered it their duty to add a national ingredient that would help make the dish authentic. So the Germans prepare something similar to viscous mulled wine with cinnamon and cloves, the French encroached on the resemblance to Sabayon cream and began to introduce vanilla into jelly.

    Our people limited themselves to the taste of nature in the form of berries and fruits, and decided to add only a sweetener in the form of sugar or stevia. It is believed that the first kissels began to be prepared from cereals, which means that they began to cook them around the time when cereals began to be cultivated. In any case, during the reign of Prince Vladimir, who is the Red Sun, jelly was already famous for its amazing taste and wide distribution in Russia. And this means that he is at least 1000 years old.

    But the kissel got its name from the consonant word “sour”, because initially it was food fermentation and only later it was prepared from starch, namely when this very starch appeared in Russia along with potatoes. Initially, it was customary to prepare decoctions from cereals, which themselves were sour in taste and dense in texture. Over time, in order to remove the acid and still get dessert, it was decided to add honey and jam to the jelly. Then it became clear that you can cook the same thing, but not from cereals, but directly from fruits and berries - this is how jelly was born in its modern form. Here is such a jelly from cherry compote, we decided to offer you today.

    Ingredients:

    • Pitted cherries (I have frozen) - 200 g
    • Water - 1 liter
    • Sugar - 50 g
    • Starch (any) - 2 tbsp.

    Cooking:

    1. Prepare the ingredients.

      Let's prepare the necessary products

    2. Pour water into the pan and bring to a boil, put the cherry.

      Put the cherries in a saucepan, fill with water and bring to a boil

    3. Add sugar and bring to a boil, boil for 10 minutes.

      Boil the berry for about 10 minutes

    4. Drain the prepared compote into another container through a sieve, separating the cake from the liquid. Then again pour the cherry compote into the pan without oilcake, bring to a boil.

      Pour the jelly onto a sieve and separate the berries from the juice, and then bring only compote to a boil

    5. In a separate bowl, dilute 100 ml of water and starch until a homogeneous mixture is obtained.

      Separately dilute 100 ml of water with starch and get a homogeneous mixture

    6. We will pour the diluted starch into the boiling cherry compote in a thin stream, while actively stirring everything with a whisk. Cherry compote thickens very quickly and turns into jelly.

      Slowly pour the starchy mixture into the compote and stir vigorously until thickened. So the dessert will quickly turn into jelly

    7. Serve the finished cherry jelly to the table slightly chilled.

      And now we cool the jelly and serve it to the table. Bon appetit to all

    Benefits of the dish

    And here we can talk ad infinitum. Kissel is that rare case when taste is easily combined with amazing benefits. Kissel is great in any diet because it retains almost all the vitamins from fruits and berries and has an amazing effect on the gastrointestinal tract. Therefore, kissels were always given in kindergartens and schools to prevent diseases of the digestive system. And it is also useful for those who still have problems: with gastritis, stomach ulcers, people with duodenal ulcers and other ailments of a similar nature.

    Kissel is also a dessert available all year round. So, for example, cherry jelly can be prepared from frozen or fresh berries. And you can also cook not only cherry, but also raspberry or strawberry jelly, you already have the recipe. And what kissels do you like? Tell us about your experience. And we will tell about it from the pages of our site. Your HozOboz!

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