Cranberry Kissel Recipes

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.

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.

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.

Steps:

• In a pitcher, combine cranberry juice and orange juice. Just before serving, stir in ginger ale; serve over ice. If desired, serve with orange slices.