Description
This is a wonderful recipe I found in a cookbook for baby food, the recipes of which in early childhood she was nurtured by her mother.)) To prepare a PROPER pudding there are a few important rules by which you will get a wonderful flavored drink and save the maximum of useful properties!
Ingredients
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Water
200 ml
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Sugar
2 Tbsp
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Potato starch
1 Tbsp
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Cranberry
50 g
Cooking
To measure the right amount of ingredients.
Berry rinse with boiled water, crushed with a wooden pestle, squeeze the juice in ceramic dish and set aside in a dark place.
The cake from the berries placed in an enamel pan, pour a glass of cold water, bring to boil (do NOT BOIL!) and strain through cheesecloth.
Measure broth: if you do not have to a glass, add boiled water.
1/4 of broth to pee in a bowl and allow to cool to slightly lukewarm and dissolve in it a tablespoon of starch.
3/4 of the broth to put again on the stove with two tablespoons of sugar.
Once it boils, pour in, stirring thoroughly, the mixture of starch and broth. Let boil 1-2 times (NO MORE!) and immediately pour into a ceramic dish to cool...
.. or, in my case, the pot of jelly to put in a pot of cold water (so much faster). Cool to 50° C (approximately) and then only drop by drop, stirring well, pour cranberry juice into a jelly.
The edge of the glass I smeared a slice of lemon and dipped in sugar. The color came out great and the flavor cooked this pudding recipe she was surprised! Bon appetit!
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