Cranberry Kissel

1. 1

   Rinse cranberries and put to boil in water.

2. 2

   When all the berries have burst, strain and force through a sieve.

3. 3

   Retain the liquid and pulp; discard the skins.

4. 4

   Reheat the juice while mixing in the sugar to taste.

5. 5

   Mix the potato starch with cold water and slowly stir into the juice until thickened. It should be the consistency of thick syrup.

6. 6

   Pour the hot kissel in to a serving dish and sprinkle the top with sugar to avoid forming a skin on top.

7. 7

   Cover and cool.

8. 8

   Serve topped with whipped cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.