Red Fruit Jelly with Cherries

Heat the cherry juice with the sugar. In the meantime, mix the cornstarch with a little cold water or cherry brandy. Remove the hot liquid from the stove, slowly and carefully add the mixed cornstarch, then let it bubble up.

Allow the red fruit jelly to cool a little. Meanwhile, rinse and pit the cherries, fold into the grits, transfer and refrigerate.

One unit contains: Egg white: 1g

fat: -g

Carbohydrates: 22g

Dietary fiber: 3g

All fruits used should always be completely ripe and not too hard. For cherries, this is exceptionally important sour or sweet cherries contain about the same mass of sugar and also calories. In 100 grams there are about 60 kilocalories.

However, sour cherries, as well as the late-ripening morello cherries, contain much more fruit acid – and this in turn necessitates the addition of more sugar.

This recipe was created in collaboration with the Dge (German Nutrition Society), Berlin section, and according to their nutritional guidelines.

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