Cranberry jelly

1. Soak gelatin in a small amount of cold water.
2. Wash the lingonberries, dry them and mash them. Strain the juice.
3. Pour 500 ml of water over the squeezed berries, bring to a boil and cook for 5 minutes. Strain the broth through cheesecloth or a fine sieve.
4. Add sugar to the broth and bring it to a boil again.
5. Remove from heat, pour cranberry juice, add gelatin. Stir until the gelatin dissolves.
6. Pour the jelly into molds and refrigerate for 8 hours until completely solidified.
7. Carefully remove the finished dessert from the molds, put it on a plate, sprinkle with chopped pistachios, decorate with mint and berries.