Hot Cranberry Kissel
Yield
1 servingPrep
20 minCook
30 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
lemon
|
|
| ¾ | cup |
sugar
granulated |
|
| ¾ | cup |
water
|
|
| 12 | ounces |
cranberries
fresh or frozen |
|
| ⅛ | teaspoon |
cinnamon
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
lemon
|
|
| 177 | ml |
sugar
granulated |
|
| 177 | ml |
water
|
|
| 346.8 | ml/g |
cranberries
fresh or frozen |
|
| 0.6 | ml |
cinnamon
ground |
|
Directions
Kissel is a saucelike Russian dessert, usually made with one or more red fruits (berries or plums) and often containing red wine.
It is wonderful with pancakes and waffles, and even better with a spoonful of sour cream or yogurt on top.
The sauce keeps at least a week in the refrigerator.
Directions: Remove 3 lengthwise strips of peel from the lemon with a vegetable peeler.
Put the peel into a medium-size saucepan along with the sugar and water.
Bring to a boil over moderate heat, stirring once or twice to help the sugar dissolve.
Reduce the heat and simmer 5 minutes.
Rinse the cranberries (don't rinse frozen berries), and remove any stems or squashed berries.
Add to the pan and when boiling, simmer about 5 minutes until most of the skins have popped.
Remove and discard the lemon peel.
Dip out about 1 cup of the popped berries and reserve.
Purée the remaining berries and the syrup in a food processor or blender and put back in the pan.
Stir in the cinnamon and the reserved berries.
Serve warm.
Makes 2 cups.
SUMMER CRANBERRY SAUCE: Make this when cranberries aren't available.
In a small saucepan, heat one 16-ounce can whole-berry cranberry sauce, 2 strips lemon peel, and about 1/16 teaspoon ground cinnamon.
Simmer 5 minutes over low heat, stirring often, to develop the flavor.
Discard peel. Serve sauce warm.
Makes 1½ cups.
