Cranberry

125 g fresh cranberries

110 g sugar

1 l water

Cranberries loop, rinse and squeeze the juice. Cover tightly with a lid and store in the refrigerator.

The pulp (the cake) pour boiling water, cook for 5-7 minutes and strain.

In the resulting broth, add sugar, bring to the boil while stirring, the sugar is completely dissolved and pour the drained juice. Cool with the lid closed.