Name: Mermecka galaretka z żurawiny — firm Polish cranberry dessert jelly
Prep time: 20 min
Cook time: 20 min
Total time: 280 min
Yield: 8 servings, about 110 g each
Cuisine: Polish
Ingredients: 500 g fresh or unsweetened frozen cranberries; 220 g granulated sugar; 150 ml water; 12 g unflavoured powdered gelatin; 60 ml cold water, for blooming the gelatin

A wide view of „Mermecka galaretka z żurawiny — firm Polish cranberry dessert jelly“ arranged on a table for serving.

Yield 8 servings, about 110 g each

Serving one small chilled dessert portion

Prep time 20 minutes

Cook time about 20 minutes

Ingredients ↓

Recipe at a glance

Mermecka galaretka z żurawiny — firm Polish cranberry dessert jelly

This sweet, tart jelly takes its name from Mermet in Pomorskie. This measured home version sets cooked cranberries with gelatin and chills until firm; it is an adaptation, not a claim to reproduce a registered family formula.

Mermecka galaretka z żurawiny is a cranberry dessert associated with Mermet and the Tuchola Forest in northern Poland. The official Traditional Products List records it for Pomorskie and describes a burgundy-pink colour, a thick, firm texture, a fruity aroma and a sweet-sour taste. It is served for special occasions, including festive meals, as a dessert rather than a soup or savoury aspic.

The regional record connects cranberries with nearby forests and peat bogs, where gathering the fruit was seasonal. It also notes that fresh cranberries were traditionally crushed with a wooden fruit press. The listing does not publish a measured ingredient formula or specify a gelling agent, so this version keeps the documented fruit and dessert identity while making the method repeatable with supermarket berries.

Here, fresh or unsweetened frozen cranberries simmer with sugar and water, then are blended and set with unflavoured gelatin. Gelatin is a practical modern setting aid, not a documented historic ingredient. The result is a smooth, firm jelly with a vivid tart-sweet cranberry flavour. It must be refrigerated and is not shelf-stable; do not treat this recipe as a canning method.

Tips for success

Use fresh cranberries or unsweetened frozen fruit. Pick through fresh berries and discard any that are soft, shriveled or damaged.
Bloom the gelatin in cold water for about 5 minutes while the berries cook. This helps it dissolve evenly without grainy specks.
Take the cranberry mixture off the heat before stirring in gelatin. It should be hot enough to dissolve it, but no longer boiling.
Blend carefully because hot fruit can splash. For a smoother jelly, pass it through a fine sieve; straining removes some pulp and lowers the final yield.
Portion the mixture into clean cups while it is still pourable, then refrigerate promptly. Allow at least 4 hours for a firm set; overnight is convenient.
Keep the jelly cold until serving. Its gelatin set softens at room temperature, and the dessert is not suitable for pantry storage.

Ingredients

Cranberry jelly

500 g fresh or unsweetened frozen cranberries
220 g granulated sugar
150 ml water
12 g unflavoured powdered gelatin
60 ml cold water, for blooming the gelatin

Method

Directions

Prepare the berries and gelatinRinse fresh cranberries under cool running water and remove stems or damaged fruit. Frozen berries can go straight into the saucepan. Measure 60 ml cold water into a small bowl, sprinkle the gelatin evenly over it, and leave it to bloom for about 5 minutes.
Simmer the cranberriesPut the cranberries, sugar and 150 ml water in a medium saucepan. Set over medium heat and stir until the sugar dissolves. Bring to a gentle simmer, then cook for 10–12 minutes, stirring occasionally, until most berries have burst and the fruit is soft.
Blend the fruitRemove the pan from the heat. Blend the berries carefully until smooth, keeping the blender head submerged to limit splashing. If you want a smoother, less pulpy jelly, pass the purée through a fine-mesh sieve into a clean heatproof bowl; expect a slightly smaller yield.
Dissolve the gelatinLet the hot cranberry mixture stand for a minute so it is no longer actively boiling. Stir in the bloomed gelatin until no lumps remain and it is fully dissolved. Do not boil the mixture after adding gelatin.
Portion the jellyPour the mixture into eight clean dessert cups, or into one shallow glass dish for slicing later. Let the steam subside briefly, then cover without letting the cover touch the surface. Do not leave the dessert out to cool for an extended period.
Chill until firm and serveRefrigerate promptly at or below 4 °C for at least 4 hours, until the jelly is firm. Serve cold. If set in one dish, dip the base briefly in warm water and loosen the edge before turning it out; avoid warming the jelly itself.

Nutrition per serving

Energy145 kcal
Carbohydrate35 g
Protein1 g
Fat0 g
Fibre3 g
Sodium5 mg
Allergensno major allergen in the listed ingredients; gelatin is animal-derived and not suitable for vegetarian or vegan diets

Approximate values for one of eight portions, assuming the berries are blended and not strained: These are estimates based on generic raw cranberries, sugar and unflavoured gelatin. Straining, fruit variation and the final amount after simmering change the values.

Serving, make-ahead, and storage: Serve one small portion chilled after a festive meal. The cranberry jelly is sweet-tart and needs no garnish, though a few fresh cranberries alongside make the fruit easy to identify. For clean slices, set the mixture in a shallow glass dish and use a thin knife dipped in warm water.

Serving, make-ahead, and storage: This dessert is convenient to make the day before serving. Keep it covered in the refrigerator, and do not freeze it: thawing can make gelatin-set desserts release liquid or turn grainy. Use clean utensils when serving so the remaining portions stay uncontaminated.

Serving, make-ahead, and storage: Refrigerate the jelly promptly and do not leave it at room temperature for more than 2 hours, or 1 hour when the room is above 32 °C. Store at or below 4 °C and use within 3–4 days. This is a refrigerated dessert, not a shelf-stable preserve or a tested canning recipe.

Frequently asked questions

Is Mermecka cranberry jelly a soup?

No. The Polish Ministry describes it as a sweet dessert served for special occasions. It is a sweet fruit dessert traditionally served on special occasions.

Does the traditional record specify gelatin?

No measured recipe or gelling agent is published in the official listing. This home version uses gelatin for a predictable chilled set; it is not presented as the original family formula.

Can I keep jars of this jelly in the pantry?

No. This is a refrigerated dessert and the recipe has not been tested for canning or shelf stability. Keep it at or below 4 °C and use it within 3–4 days.