Recipe Submitted by : Russian Recipe Book
Duration : 1hrs 25 minutes
Serve : 3
12 ounces (1 bag) fresh cranberries
1/2 cup + 2 tablespoons sugar
1 quart + 1 ½ cups boiled or distilled water
3 tablespoons corn or potato starch
- Inspect the cranberries and discard any rotten ones as well as any dirt. Thoroughly rinse them.
- Crush or coarsely grind the cranberries to make a paste, add 1/4 cup of sugar and stir well. Cover and refrigerate the mixture for an hour.
- After an hour, add 1/2 cup of cold water, stir, and then strain the mixture through a strainer with metal mesh, gauze or cheese cloth. Make sure all seeds and bits of skin are removed.
- Refrigerate the strained juice.
- Add 1 quart of water to the cranberries and boil on low heat for 5 minutes. Strain the mixture through gauze or, ideally, filter it as well.
- Discard the solids.
- Transfer the liquid to a clean pot.
- Add remaining sugar (1/4 cup) to the filtered liquid obtained from boiling the cranberries and slowly bring to boil.
- Simmer on very low heat removing foam that forms until most of it is gone. Now you have light syrup.
- Add the starch to a cup of water and stir very well turning the mixture into “milk.”
- Turn up the heat under your simmering syrup and when it boils, add the starch “milk” while stirring the syrup rapidly. The mix will start thickening right away.
- While stirring, boil for another 20 seconds after adding the starch “milk,” turn off the heat and keep stirring for another 20-30 seconds until the thickening is complete.
- Right away, add the saved refrigerated fresh cranberry juice and stir it in thoroughly until your kissel is completely smooth.
- Pour into cups.
- Sprinkle the surface of kissel in each cup with a pinch of sugar.
- Serve immediately while still warm. Be careful – kissel may still be too hot.
- Serving kissel at room temperature or even chilled is also acceptable – it’s all a matter of personal taste.