Best Cranberry Kissel Recipes

CRANBERRY KISSEL

Cranberry Kissel image

Kissels are a type of fruit soup that are popular in Eastern Europe. This one is made with cranberries but you can use any type of soft fruit to make it. Please note: You may substitute cornstarch for the potato flour if you can't get it.

Provided by Irmgard

Categories Dessert

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 4

Ingredients

1/2 lb cranberries
1 quart water
sugar
2 tablespoons potato flour

Steps:

Rinse cranberries and put to boil in water.
When all the berries have burst, strain and force through a sieve.
Retain the liquid and pulp; discard the skins.
Reheat the juice while mixing in the sugar to taste.
Mix the potato starch with cold water and slowly stir into the juice until thickened. It should be the consistency of thick syrup.
Pour the hot kissel in to a serving dish and sprinkle the top with sugar to avoid forming a skin on top.
Cover and cool.
Serve topped with whipped cream.

Nutrition Facts : Calories 43.6, Fat 0.1, Sodium 8.6, Carbohydrate 11, Fiber 2.9, Sugar 2.5, Protein 0.6

APPLE-CRANBERRY KISSEL WITH SWEET SOUR CREAM

Apple-Cranberry Kissel with Sweet Sour Cream image

Provided by Tyler Florence

Categories dessert

Time 2h40m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

5 Granny Smith apples, peeled, cored and chopped
2 cups cranberry juice
1 cup sugar
1 teaspoon ground cinnamon
3 tablespoons potato starch
1 cup cold water
1 1/2 cups sour cream
1/4 cup brown sugar
1 teaspoon fresh lemon juice
8 to 10 gingersnaps, crushed

Steps:

Add the apples, cranberry juice, sugar and cinnamon to a saucepan. Bring to a boil over high heat. Reduce heat to low, cover, and simmer until the apples are very soft, about 10 minutes. Dissolve the potato starch in 1 cup cold water. Pour this slurry into the hot apple mixture, stirring constantly. Continue stirring until the kissel starts to bubble again, about 1 minute. Remove from the heat and pour into individual dessert dishes. Allow them to cool then refrigerate them for at least 2 hours.
In a small bowl mix the sour cream with the brown sugar and lemon juice. To serve, put a good dollop of the sweet sour cream on top of the kissel and swirl it in with a spoon. Garnish with the crushed gingersnaps.

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