- cranberries - 5 kilograms
- water - 2.5 liters
- sugar - 5 items. spoons
- salt - 1 st. a spoon
Everyone remembers from childhood a sour taste of cranberries in sugar ... Cranberries are an acidic northern berry, the usefulness of which is due to the presence in it of a lot of organic acids and vitamin C. In Russia, cranberries were added to the composition of a fermenter who drank in the morning when tea had not yet appeared. Cranberries are used in fresh and frozen form, juices, fruit drinks, kvass, jam, jam, jelly, wine, liqueurs and tinctures are made of it. Cranberries are stored for a long time due to the presence of benzoic acid in it, and all the beneficial properties of this berry remain for a year. This is a real valuable gift of the forest. Autumnal cranberries are more acidic and full of vitamins, rather than spring. Cranberry can be added to salad or used as a garnish for second courses, and cranberry in combination with cranberry sauce is ideal for meat and game. Soak the cranberries in a glass or enameled container. Preparation: Cranberries carefully clean and rinse under cold water. Pour the berries into bowls and shake. Add 2.5 liters of cold boiled water to lightly cover the cranberry. Instead of water, you can make sugar syrup, boiling together 2.5 liters of water, 5 tablespoons of sugar and 1 tablespoon of salt. The resulting syrup to cool and pour the berries. To add flavor and taste, you can add cinnamon, sweet pepper or Antonov apples. Put the damp cranberries in a cool place. Sprinkle the cranberries with sugar a few hours before serving.
Servings: 10