Cranberry Kisel Recipes

APPLE-CRANBERRY KISSEL WITH SWEET SOUR CREAM

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.

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.

CRANBERRY KISSEL

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.

FLUFFY VANILLA CUSTARD WITH CRANBERRY KISEL

Steps:

• MAKING THE CUSTARD: In a bowl, mix flour and 250ml milk. Beat the mix until it's thin and runny like a crepe batter. Beat egg yolks with 1/4 cup sugar and 2/3 tsp vanilla sugar until pale. Set aside. In a saucepan, bring to boil the remaining milk. Just as the milk starts to boil, add in the milk&flour mix while stirring. Add in egg yolks&sugar. Keep stirring vigorously to break up large lumps. Smaller lumps might remain; we use a blender to get rid of them after the custard is ready. Simmer the custard for a couple of minutes, stirring all of the time, until it thickens. Set aside. Add remaining sugar to cooled egg whites and whip them until thick and firm. It's time you use a blender to break up small lumps in the custard, if any. When the custard is smooth and creamy, add in the whipped egg whites and stir together gently. Leave to cool for approximately 3 hours. MAKING THE KISEL: Rinse and crush the cranberries. Place crushed berries into a saucepan and add sugar. Pour 1.8 l boiling water over the cranberries, keep them on high heat until bubbles appear, then bring heat to medium low and keep the mix boiling gently for about 10 minutes. The colour of crushed berry skins will fade as they boil, and you can stop whenever you feel like the berries have given all of their juices and flavour. In the meantime, dissolve the starch in 100ml cold water. When cranberry mix is ready, pass it through a sieve to get rid of berry skins and return the hot cordial into the saucepan. Keep it on medium low heat and slowly pour in the starch mix. This is the crucial moment and you've got to keep stirring kisel as you add more starch, and stir well afterwards. The better you stir the better the texture of your kisel will be. After you've added starch, just bring kisel to boil. Remove from heat and leave to cool. A thin skin might appear on the surface of kisel after it's cooled, just remove it!