Cranberry Kissel
Thick and full of delicious cranberry flavor, this delicious Eastern European drink is a grand Christmas Eve tradition! Served as a drink or a dessert in its own right, Cranberry Kissel is extremely simple to make using just 4 ingredients (and that's including water!). What is more, you can use fresh or frozen cranberries in this recipe for equally good results!
Equipment
- Food Processor or Smoothie Maker optional
- Large Pan
- Fine Sieve
Ingredients
- 250 g cranberries fresh or frozen
- 1.2 l water
- 70 g white sugar
- 2 tablespoon potato starch or corn starch
Instructions
- Tip your cranberries in a food processor (or a powerful smoothie maker) and blitz them into a coarse paste. You may mash the cranberries with a potato masher (if using frozen cranberries, make sure to thaw them first if you are using the mashing method).
- Scoop the cranberry paste into a pan, pour cold water over it and, over low heat, bring to a gentle boil.
- Once simmering, add the sugar, and stir for a few minutes until the sugar dissolves.
- Pour the mixture through a fine sieve into a clean large pan, making sure you squeeze out as much of the liquid out of the cranberries pressing them against the sieve with a back of a spoon.
- In a separate cup, mix the starch with about half a cup of cold water. Make sure that no lumps remain.
- Pour the starch slurry slowly into the cranberry water, mixing constantly, over low heat.
- Leave the cranberry kissel to start gently bubbling and thicken for a few minutes. Take it off the heat and serve it hot or cool down and serve at room temperature.
Video
Notes
STORAGE:
Sprinkle the surface of the kissle with some sugar to prevent the skin from forming on top as it cools. Store at room temperature for up to 24 hours. Alternatively, transfer the kissel to the fridge and consume it within 3 days.
Cranberry kissle can also be reheated over low heat.