Recipe for making semolina with cranberries. Very simple, tasty and healthy.
As you know, cranberries are a very useful berry for our body (if anyone does not know, read the article about "Useful properties of cranberries"), but how to use it in cooking is not clear to everyone. Not everyone can just eat berries, since they are tart, sour and not tasty. Needing the benefits of cranberries, you should not torment yourself and eat with "I do not want", but you can cook delicious semolina porridge with it. Minimum ingredients and maximum benefits.
- Caloric content per 100 g - 68.6 kcal.
- Servings - 2
- Cooking time - 30 minutes
Ingredients:
- Cranberries - 125 g
- Semolina - 35-40 g (2 full tablespoons)
- Sugar - 35-40 g (2 tbsp. L., As much as possible)
- Water - ~ 350 ml
Cooking semolina with cranberries
1. Select cranberries (remove twigs) and wash. 2. Squeeze the cranberries in small pieces through cheesecloth to separate the skin with seeds from the juice. You can do this with a metal sieve and a tablespoon, the main thing is that the berries burst and the juice comes out. 3. Collect water in a saucepan and put in the cranberry cake, as well as sugar and bring to a boil.
4. Next, strain the broth through a sieve, and discard the cake. Pour cranberry juice into the strained broth and add semolina little by little, stirring. Bring to a boil, then cook over low heat for 2-3 minutes, stirring constantly. Pour the prepared cranberry porridge into a dish and sprinkle with sugar.
Bon Appetit!
The amount of sugar and semolina can then be adjusted to your liking, who likes a thicker porridge, and who prefers liquid, sweet or moderately tart cranberry.
