Cranberry jelly

180 g cranberry

1.2 l water

180 g sugar

2 Art. l. starch

Cranberry juice press, pour it into a non-oxidizing dish and store it in the refrigerator.

The remaining pulp is pour hot water and boil for 6 minutes, strain. Part of the broth cool.

In the remaining hot broth, place the sugar, bring mixture to a boil. Then, in the boiling syrup with continuous stirring enter starch diluted with cold broth, bring to a boil, but do not boil. After brewing starch immediately pour the juice and stir. Pour the jelly into glasses or bowls, refrigerate. On the surface does not form a film, sprinkle with sugar or powdered sugar.

Serve chilled pudding, ice cream or filling out the whipped cream.