Hot Cranberry Kissel

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.