Cranberries have been known since very ancient times. Even in antiquity, the American Indian tribes of America made incredibly tasty jam from it with the addition of honey or maple syrup. For the first time, Spray Ocean in America began producing cranberry sauce. In 1912, a trial batch appeared on store shelves in Hanson, Massachusetts. Cranberry syrup is still popular in cooking these days. It gives a spicy flavor to dishes, adding a touch of sourness, as well as aroma and color. In order to cook traditional cranberry syrup, you only need berries, a little water and sugar.
Cooking
Cranberry syrup can be easily prepared at home and at no extra cost. Berries are suitable both fresh and frozen. To give additional taste in the process, you can add the zest of an orange (or lemon, who you like) or the juice of these fruits, as well as vanilla, ginger or cinnamon.
Inexperienced housewives, it is important to know that cranberries contain a large amount of pectin. It gives density. Therefore, do not cook cranberry syrup for longer than 15 minutes.
Recipe
You will need:
- cranberries - 1 liter;
- sugar - 0.5 liters;
- water - 200 ml.
The first step is to sort and rinse the berries in several waters. Pour sugar in water and cook until completely dissolved. Then pour in the berries and boil.
Rub the mass through a sieve to remove the skins. Pour into clean, dry jars and store in a cool, dark place.
You can use cranberry syrup to cook meat or fish dishes. It is perfect for pancakes or pancakes. It makes an excellent refreshing and healthy fruit drink.
Composition and useful properties
Cranberry syrup and berries are very rich in trace elements, minerals and vitamins:
- calcium;
- potassium;
- manganese;
- magnesium;
- phosphorus;
- zinc;
- sodium;
- iron;
- vitamins B 6, K, E;
- vitamin C;
- riboflavin;
- thiamine;
- niacin;
- flavonoids.
It is not surprising that in folk medicine the effectiveness of using cranberry syrup and other products from this berry in the fight against diseases has long been known. What is useful cranberry:
- helps relieve stress and helps strengthen the body's immune system;
- effectively fights urinary tract infections, reduces swelling;
- inhibits age-related changes in the body;
- dilutes blood, which dramatically reduces the risk of blood clots;
- possesses antitumor properties, inhibits the growth of cancer cells;
- effective in the treatment of respiratory tract and pulmonary diseases;
- serves as a prophylaxis against diseases of the cardiovascular system;
- strengthens bone tissue, which prevents or slows down the development of such a pathology as osteoporosis;
- Vitamin C, which is found in berries in large quantities, helps prevent scurvy - a gum disease that leads to complete tooth loss;
- helps in the fight against excess weight, reducing fat stores;
- has an inhibitory effect on Helicobacter pylori - a bacterium that lives in the stomach and duodenum and provokes the occurrence of ulcers.
Contraindications:
- Cranberry products are not recommended for those who take blood thinners. This is fraught with the occurrence of bleeding, which will be difficult to stop.
- Syrup contains a lot of sugar. Because of this, it is not worth it to eat a patient with diabetes.
- Cranberries contain salicylates, so it is strictly contraindicated for those who are allergic to acetylsalicylic acid (aspirin).
- People who have a tendency to form stones in the kidneys need to limit the number of cranberries and their products. This is due to the high content of oxalates, which provokes stone formation.
- It is worth considering that excessive obsession with syrup can cause stomach cramps or even diarrhea, as well as a short-term increase in blood sugar.