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Hot Cranberry Kissel















Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium


1 each lemon
¾ cup sugar
¾ cup water
12 ounces cranberries
fresh or frozen
teaspoon cinnamon


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 127g (4.5 oz)
Amount per Serving
Calories 1620% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 3mg 0%
Total Carbohydrate 14g 14%
Dietary Fiber 2g 6%
Sugars g
Protein 0g
Vitamin A 0% Vitamin C 16%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?


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