Cranberry juice

When you get the flu or a cold, you don't want to look at food. You swallow medications that cause bitterness in your mouth, and you feel so weak that you are too lazy to move a finger. That's right, the disease, especially in the spring, takes away strength. The body is already undermined by a long winter and vitamin deficiency with anemia are on the threshold. And then there's the stress. Of course, I exaggerate and tell passions, but one thing is known that the best remedy in this case is cranberry juice. Of course, you can drink it just for fun, but in illness it is sometimes your savior. The culinary recipe for its preparation is very simple, you can make it from both fresh cranberries and frozen ones.
We sort out the cranberries, rinse them well with running water, and then knead them with a wooden spoon. We put it in a sieve and squeeze out the juice. The dishes with juice should be closed with a lid and put in the refrigerator or any other cool and dark place so that vitamin C does not begin to break down. The pomace is poured with hot water, brought to a boil and boiled for 5-10 minutes on low heat. Filter the liquid through cheesecloth, folded several times, add sugar, stirring until it completely dissolves and cool. Then mix with the squeezed juice. When serving, you can put a slice of lemon in a glass. Or serve fruit separately.