Hot Cranberry Kissel
Submitted by deerme
Hot cranberry kissel is a Russian-style fruit sauce made with fresh cranberries, lemon peel, cinnamon, and sugar. Partially pureed for texture, served warm over pancakes, waffles, or with sour cream.
YIELD
1 servingPREP
20 minCOOK
30 minREADY
50 minKissel is a traditional Russian dessert sauce made from red fruits, and this cranberry version is one of the simplest and best. Fresh or frozen cranberries simmer in a lemon-infused sugar syrup until the skins pop, then most of the berries get pureed while a cup of whole berries are stirred back in for texture.
That partial puree is what makes kissel special. You get a smooth, saucy base studded with bursts of tart, whole berries. A whisper of cinnamon adds warmth without taking over the clean cranberry flavor. Strips of lemon peel simmer in the syrup and get discarded before serving, leaving behind just enough citrus brightness.
Serve this warm over pancakes, waffles, or a bowl of yogurt. A spoonful of sour cream on top is the traditional Russian finish and adds a cool, tangy contrast.
Kitchen Tips
- Don’t rinse frozen cranberries before cooking. The ice crystals melt into the syrup and you lose less berry flavor.
- Simmer until most skins pop, about five minutes. Unpopped berries are tart and chewy in the finished sauce.
- Remove the lemon peel before pureeing. Blended peel turns bitter.
- This sauce keeps at least a week in the fridge. Reheat gently on the stove.
Variations
- Add a splash of red wine to the simmering syrup for a more traditional adult kissel.
- Mix cranberries with raspberries or chopped plums for a mixed-fruit version.
- Serve chilled in the summer over vanilla ice cream instead of warm over pancakes.
Ingredients
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.
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