Cranberry Kissel Recipes
CRANBERRY KISEL
Steps:
- Put all ingredients but the sour cream in a stainless-steel saucepan and bring to a boil over high heat, stirring occasionally. Reduce the heat, cover and cook gently for about 10 minutes. The mixture will be thick and bright red. Set aside.
- When cool, divide the mixture among six glass goblets. Garnish, if desired, with sour cream or sweetened whipped cream, and serve with cookies.
Nutrition Facts : @context http, Calories 135, UnsaturatedFat 0 grams, Carbohydrate 34 grams, Fat 0 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 3 milligrams, Sugar 25 grams
CRANBERRY KISSEL
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
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
Provided by Tyler Florence
Categories dessert
Time 2h40m
Yield 4 to 6 servings
Number Of Ingredients 10
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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